A recipe I created when I was getting tired of banana bread and pumpkin bread, this sweet loaf combines whole grains, carrots, and raisins and gives them a Mediterranean twist. It's the perfect light dessert, afternoon snack, or indulgent breakfast. The creative combination of flavors more than makes up for the fact that this recipe is also low-fat and low-sugar!
Moroccan-Spiced Carrot Raisin Bread
Ingredients:
Dry ingredients
- 1 1/2 c. whole wheat pastry flour
- 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 3 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1/4 tsp. paprika or cayenne
- 1 tbs. grated lemon zest
Wet ingredients
- 1/4 c. honey
- 2 eggs
- 1/2 c. brown sugar
- 1 4-oz. jar apple-apricot baby food
- 1/4 c. olive oil
- 3/4 tsp. almond extract
- 2/3 c. raisins
- 2 c. shredded, drained, and fluffed carrots (about 4 carrots)
Preparation:
- Preheat the oven to 375.
- Sift or whisk thoroughly the flour, baking soda, baking powder, and spices in a large bowl.
- In a separate bowl, mix eggs, sugar, honey, baby food, olive oil, and almond extract thoroughly. Add the carrots and raisins.
- Mix the wet ingredients into the dry ingredients just until combined, being careful not to over-mix.
- Pour batter into a greased loaf pan and bake at 375 F for 45 min.-1 hr., until tester inserted into center comes out clean.
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