Ginger-Spiced Carrot Bread
Author: GiselleR @ Diary of an ExSloth
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
- 1¼ cups whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- dash of nutmeg
- 1 cup carrot puree (3 medium carrots; boiled & blended/pureed)
- ¾ cups maple syrup
- 1 tbsp vanilla
- ⅓ cup coconut oil, melted
- 2 eggs
- 2 tbsp unsweetened coconut
- 2 tbsp walnut pieces
- 2 tbsp quick cooking oats
- ¼ tsp cinnamon
- ¼ tsp ginger
- 2 tsp maple syrup
- Preheat oven to 350C
- Grease an 8½" x 4½" x 2½" loaf pan and set aside
- Boil the carrots until tender, puree in a food processor or blender and measure out 1 cup of carrot puree
- In a medium bowl. whisk together flour, baking soda, salt, cinnamon, ginger and nutmeg
- In another bowl, whisk together the carrot puree, coconut oil, vanilla, maple syrup and eggs until well blended
- Add the dry ingredients to the wet and mix gently until the batter is smooth
- In a small bowl, mix together topping ingredients
- Pour batter into greased pan and top with oatmeal mixture
- Bake for 60-70 minutes or until a knife inserted into the centre comes out clean
- Allow the loaf to cool for 5 minutes then remove from the pan and place on a wire rack
- Cool completely before slicing
Recipe by Diary of an ExSloth at https://exsloth.com/ginger-spiced-carrot-bread/
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