Carrot-Raisin Loaf
Submitted by guybraxton
Honey-sweetened carrot raisin loaf made with whole wheat flour, lemon yogurt, and just two tablespoons of oil. Spiced with cinnamon and nutmeg for a wholesome quick bread.
YIELD
1 loafPREP
10 minCOOK
60 minREADY
70 minA quick bread that leans into the wholesome side without sacrificing a thing in flavor.
Honey and lemon yogurt do the sweetening here, with only two tablespoons of canola oil for the entire loaf. Whole wheat flour splits the duty with unbleached all-purpose, giving you fiber and a nutty depth.
Shredded carrots and chopped raisins fold into the batter, keeping every slice moist. Cinnamon and nutmeg provide that warm backbone that makes the whole kitchen smell like fall.
This bakes low and slow, so the center sets without drying out the edges.
Pro Tips
- Use low-fat lemon yogurt specifically. It adds tang and a subtle citrus note that plays beautifully with the cinnamon and honey.
- Beat the eggs only slightly before combining with the wet ingredients. You want them incorporated, not frothy.
- Let the loaf cool in the pan for a full 10 minutes before turning out. It needs that time to set or it’ll crumble.
- Slice thicker rather than thinner. This bread has a tender crumb that holds up better in generous cuts.
Ingredients
Directions
Preheat the oven to 325℉ (160℃).
(165 degrees C.). Grease a 9 X 5-inch loaf pan and set it aside.
In a large bowl, stir together the whole wheat flour, the unbleached flour, soda, baking powder, salt, nutmeg, and cinnamon.
In a medium bowl combine the eggs, honey, yogurt and oil.
Add to the dry mixture and stir until well blended.
Stir in the carrots and raisins.
Bake in the preheated oven for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean.
Cool in the pan for 10 minutes and then turn out onto a cooling rack to finished cooling.
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