Brown Sugar Carrot Bread
Ingredients
4 tablespoons butter, cold
2 cups all purpose flour
1 cup brown sugar, packed
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
3⁄4 cup milk
1 tablespoon lemon zest
1 egg
1 cup carrot, grated
Instructions
1. Heat the oven to 350*F. Grease a 9x5-inch loaf pan with butter.
2. Stir together the dry ingredients. Cut the butter into bits, and then use a fork, 2 knives, or your fingers to cut or rub it into the dry ingredients until there are no pieces bigger than a small pea. (You can use a food processor for this step but not for the following step.)
3. Beat together the milk, zest, and egg. Pour into the dry ingredients, mixing just enough to moisten. Fold in the carrots then pour and spoon the batter into the loaf pan. Bake for about an hour, or until the bread is golden brown and a tester inserted in the center comes out clean. Cool on a rack for 15 minutes before removing from the pan.
Comments
This recipe is from the 10th Anniversary Edition of Mark Bittman’s How to Cook Everything. I was looking for some way to use up all the carrots I have from the past few weeks of the CSA and I remembered that my dad is a great lover of carrot cake. While looking for a recipe for carrot cake I ran across this recipe for carrot bread and was sold. The recipe is simple to double, which I did. I gifted loaves to both my parents and brother. Luckily my parents were kind enough to serve it for breakfast, so I was able to try some and take a picture as well.
How to Cook Everything (10th Anniversary)