Hey Friends! How’s it goin?
Remember that case of writer’s block I had last Wednesday? Well it didn’t let up until around 11pm last night. I had all intentions of pre-writing posts for this week, but that didn’t quite work out. My creativity well is still in the red, and I’m sure it didn’t help that I didn’t actually bake anything until yesterday. Kind of hard to write ahead if you don’t know what you’re writing about…So excuse my midnight ramblings in the post to come as I share this Ginger-Spiced Carrot Bread with you.
Lent is almost over, and although I didn’t actually give up anything this year, I’m pretty excited to celebrate Easter. And by celebrate Easter, I mean eat all the hot cross buns. I actually thought of making hot cross buns to share on the blog, but ended up axing that idea. I can barely stop myself from buying (and eating) the bakery out of hot cross buns come Good Friday. I can’t imagine controlling myself once I have virtually unlimited access to hot cross buns if I ever learn to make them.
But, since hot cross buns were off the table, I was a little stumped by what Easter-esque food to make for the blog. Not surprisingly, the only foods I equate with Easter are Easter eggs and hot cross buns. I actually had to Google ‘Easter foods’ when I was planning out the posts/recipes to share in March. Oops. Luckily, Easter is apparently the season for carrot everything, and I I’ve had the idea for this carrot loaf floating around in my brain for a while. So the choice was easy.
The first time I had carrot bread, I wan’t a huge fan. That was back when I was a kid and anything even remotely healthy made me break out in hives. So you can imagine how I reacted to the little pieces of carrots in each slice of bread. Not well. Now, I love carrots and carrot loaves and cake, but when I was writing up the recipe for this loaf, I decided to make one that other allergic-to-healthy kids would enjoy.
So I cooked and pureed the carrots instead of grating them. Sure, it takes a little longer, but in the end, there are no stray pieces of carrot to set off anyone’s health radar. Plus, it makes the bread orange, which is always fun. This Ginger-Spiced Carrot bread is hearty, flavourful and has added no refined sugars. I thought about whipping up some coconut cream frosting, but went with my usual granola like topping instead so I could enjoy it for breakfast without guilt.
[Tweet “Ginger-Spiced Carrot Bread #Recipe #fitfluential”]
- 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
What about you?
What’s your favourite Easter food? Do you like carrot bread? Do you prefer carrot bread made with shredded carrots or carrot puree?
Share in the comments below!
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Looks so moist and delicious.
ChiO recently posted…Sunday Dinner
OMG–this looks so yummy. Thanks for posting!
Margo recently posted…Brooklyn Fit Chick News & Notes: @FitBottomedGirl @TapGenes @TerryBikes @RottenBroadway
I haven’t made carrot bread in a while myself this does look yummy! Thanks for linking up with us for Meatless Monday
Deborah @ Confessions of a Mother Runner recently posted…Nourish With Tofu Veggie Collard Wraps
LOVE the fact that you used carrot puree in this. I can’t honestly say that I’ve ever eaten carrot -bread- before, but I do generally prefer it when things are blended up since I’m kind of a freak for texture. And when it comes to Easter food, the only things that really come to mind are Mini Eggs and jellybeans 😆
Amanda @ .running with spoons.com recently posted…. at a glance – march 2015 .
I love GINGER – well sushi ginger, but I have a feeling it really would be BOMB TASTIC in this recipe too! 🙂 Even though I am not a huge carrot person, I really think I need to try my hand at making some sort of carrot bread.
GiGi Eats recently posted…Once Upon A Time⦠I Had A Large Intestine: Part 2
Wow this looks like an amazing recipe!! I’m going to have to try it!
That looks DELISH. I find that I’m not a fan of ginger unless it’s infused into the food. Whenever I get a mouthful by accident, I’m always horrified!
Carmy recently posted…Monday on the Run #20
Mmmmm…. that really does look good. Love carrots!
Elle recently posted…Soggy Sunday Blues… and Pinks and Yellows and Greens
Now I am soo hungry!! This kind of thing is right up my ally! I love that the sweetener is maple syrup too!
Kate @KateMovingForward recently posted…Tips for Helping Your Toddler Bruth Their Teeth
that looks really tasty thanks for sharing the recipeb
Ivanna recently posted…There is NO one size fits all ANYTHING!
Gisele, this sounds lovely! I love ginger and carrot, especially in a bread form. This sounds wonderful! Thanks so much for joining up with us today, you always bring the best recipes!
Tina Muir recently posted…Meatless Monday- Healthy Mexican Pizza
Very interesting – I would’ve never thought to try this! It looks very tasty, though!
Courtney @ Eat Pray Run DC recently posted…Cherry Blossom Ten Miler Training Recap Week 4
I’ve been seeing so many carrot cake recipes lately and I love/want them ALL. Pinning!
Erin @ The Almond Eater recently posted…Cucumber Pomegranate Sandwiches
This recipe looks fantastic. I love carrot anything!
Maureen recently posted…Whole30 Days 1-3 {I’m the king of the world}
I’ve never tried making carrot bread before (I guess carrot cake doesn’t entirely count?). This looks delicious! <3
This looks so tasty! I wonder if I could sub out the whole wheat flour for almond meal or a combo of almond meal and coconut flour?
Monique @ Burpees to Bubbly recently posted…Shrimp and Veggie Curry Dish
Ohhh,I’m not really a carrot fan, but my kids are and they LOVE bread. They would definitely love this!!
wow love that this has no added sugar! Will definitely be trying to make this!
Patty @ Reach Your Peak recently posted…Week 13/52 of Training – 2015
i’m not a big fan of carrots but that looks amazing!!! favorite Easter food is my mother’s ham for sure!
Mar @ Mar on the Run recently posted…What’s Next?! Countdown to Pittsburgh Marathon Weekend
This looks really delish! Esp if you spread a little cream cheese on it. Just sayin’….
Wendy@Taking the Long Way Home recently posted…The 5 R’s of vacation
Genius – puree your carrots – why didn’t I ever think of that – girl you know you had me drooling all day at my desk!!
Sam @ PancakeWarriors recently posted…Fool Yourself Full with Pistachios
Giselle this looks delicious!
jill conyers recently posted…Discover Your Inspiration from Within
Visiting from Tasty Tuesday. I love the idea of carrot and ginger bread, it sounds delicious. I would love for you to stop by and share this and other recipes with us over at Sweet and Savoury Sunday. Have a great day!
Laura@ Baking in Pyjamas recently posted…Sweet and Savoury Sunday #106
That bread looks amazing! I haven’t made carrot bread in years!
Toni @runninglovingliving recently posted…Monday Motivation 3/30/15
Looks delicious. My husband loves carrot anything. And we both are crazy about ginger.
Yeah– Easter foods aren’t the best seasonal treats. Ham, asparagus, carrots– those are what I think of!
Michelle @ Vitamin Sunshine recently posted…Whole Fruit Orange Julius + Exciting News!
Wow! This sounds delicious. I love all of the different spices that you used and the fact that you made it with coconut oil! Great recipe!
Sandra Laflamme recently posted…Oatmeal Blackberry Cacao Muffin Recipe
This looks delicious! Pinning it for later. 🙂
This looks so delicious, I have a feeling it will end up on my thanksgiving table this year!
Cricket recently posted…Roasted Garlic Biscuits, Gluten Free and Vegan!