Carrot Dried Fruit Quick Bread with Canned Carrots
Carrot Dried Fruit Quick Bread with Canned Carrots
by Icy-Establishment298
4 Comments
Icy-Establishment298
Recipe
1 14 oz canned carrots, drained and rinsed to remove excess salt
3/4 cup of sugar or brown sugar
2 eggs slightly beaten or equivalent egg substitute
1/4 cup Greek style yougurt
1 tsp of vanilla or imitation vanilla flavoring
1 and 1/4 c. Flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1 cup dried fruit such as raisins, or cranberries.I used Great Value golden berries mix with dried cherries, gold m raisins and cranberries
Optional:
1/4-1/2 cup of walnuts
Optional topping 2 tablespoons butter, softened 2 tablespoons brown or white sugar 2-3 tablespoons flour or regular/ quick cook oatmeal
Preheat oven to 350 F. Spray a loaf pan with cooking spray or grease well. You can also use parchment paper and forgo the greasing.
In a bowl mash the carrots to desired consistency, I wanted it a bit chunky to see carrot bits in final product. Add yougurt, eggs, vanilla, sugar and stir until combined.
Add flour, baking soda, salt and spices to wet mixture. Stir until just combined with no dry streaks. Stir in dried fruit and nuts if using. Pour into prepared loaf pan.
Optional topping In a small bowl mix in with your fingers or pastry cutter butter, sugar, flour or oatmeal until you get a coarse crumbs. Sprinkle on top of your batter.
Bake for 50-60 minutes until the bread pulls away from sides and a tester comes out clean. Mine took 55 minutes.
Set aside to coll for at least 20 minutes and remove from pan.id let it cool another 10 before slicing.
See notes.
Icy-Establishment298
So I help deliver food pantry baskets to housebound. We had an overabundance of canned carrots no one wanted so I took about six cans. I’m also not a fan of canned carrots so I’m like what will I do with them?
So I’m thinking carrot muffin or quick bread might work if I treat it like a pumpkin puree. I didn’t want to deal with muffin tins so I made quick bread.
Im trying to save my butter and I wasnt sure a no oil/butter quick bread would work but to be fair my yougurt was whole milk. I think it could work with nonfat too.
It turned out really well, good moist crumb, good flavor and since the very expensive yougurt cups where on sale last week for 17 cents and I stocked up, I now have my work week breakfasts sorted.
I’m thinking I can also do carrot chickpea flour fritters with some of the other canned carrots and also mash it and freeze for golden turmeric smoothies. I might even try to experiment with making a carrot sage vodka or white wine pasta sauce to go over ravioli or pasta next week.
4 Comments
Recipe
1 14 oz canned carrots, drained and rinsed to remove excess salt
3/4 cup of sugar or brown sugar
2 eggs slightly beaten or equivalent egg substitute
1/4 cup Greek style yougurt
1 tsp of vanilla or imitation vanilla flavoring
1 and 1/4 c. Flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1 cup dried fruit such as raisins, or cranberries.I used Great Value golden berries mix with dried cherries, gold m raisins and cranberries
Optional:
1/4-1/2 cup of walnuts
Optional topping
2 tablespoons butter, softened
2 tablespoons brown or white sugar
2-3 tablespoons flour or regular/ quick cook oatmeal
Preheat oven to 350 F. Spray a loaf pan with cooking spray or grease well. You can also use parchment paper and forgo the greasing.
In a bowl mash the carrots to desired consistency, I wanted it a bit chunky to see carrot bits in final product. Add yougurt, eggs, vanilla, sugar and stir until combined.
Add flour, baking soda, salt and spices to wet mixture. Stir until just combined with no dry streaks. Stir in dried fruit and nuts if using. Pour into prepared loaf pan.
Optional topping
In a small bowl mix in with your fingers or pastry cutter butter, sugar, flour or oatmeal until you get a coarse crumbs. Sprinkle on top of your batter.
Bake for 50-60 minutes until the bread pulls away from sides and a tester comes out clean. Mine took 55 minutes.
Set aside to coll for at least 20 minutes and remove from pan.id let it cool another 10 before slicing.
See notes.
So I help deliver food pantry baskets to housebound. We had an overabundance of canned carrots no one wanted so I took about six cans. I’m also not a fan of canned carrots so I’m like what will I do with them?
So I’m thinking carrot muffin or quick bread might work if I treat it like a pumpkin puree. I didn’t want to deal with muffin tins so I made quick bread.
Im trying to save my butter and I wasnt sure a no oil/butter quick bread would work but to be fair my yougurt was whole milk. I think it could work with nonfat too.
It turned out really well, good moist crumb, good flavor and since the very expensive yougurt cups where on sale last week for 17 cents and I stocked up, I now have my work week breakfasts sorted.
I’m thinking I can also do carrot chickpea flour fritters with some of the other canned carrots and also mash it and freeze for golden turmeric smoothies. I might even try to experiment with making a carrot sage vodka or white wine pasta sauce to go over ravioli or pasta next week.
Happy with this.
Well done. This looks delicious!!
Genius!