Description
This Date and Carrot Bread combines the sweetness of dates with the earthiness of carrots, making it a perfect quick bread for breakfast or an afternoon snack.
Ingredients
Units
Scale
- 2 cups (256g) flour
- 3 eggs
- 1 cup (250ml) milk
- 1/2 cup (118ml) oil
- 1/2 cup (201g) sugar
- 1 tablespoon (15g) baking powder
- 1 cup pitted chopped dates
- 1/2 teaspoon (3g) cardamom
- 1 teaspoon (5g) cinnamon
- 1 cup grated carrots
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (180°C). Center your oven rack for even baking.
- In a food processor, beat the eggs with the vanilla extract until combined. Gradually add the sugar and oil, beating until the mixture turns pale.
- Add the milk and continue to beat until well combined.
- In a separate bowl, sift together the flour, baking powder, cardamom, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to over-mix to ensure a tender crumb.
- Fold in the grated carrots and chopped dates, ensuring they are evenly distributed throughout the batter.
- Pour the batter into a greased loaf pan, leaving space for the bread to rise.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice using a serrated knife for clean cuts.
Notes
Ensure your baking powder and baking soda are fresh for the best rise. For a lower fat version, substitute some or all of the oil with apple sauce or mashed bananas. Soak the dates beforehand to keep them moist during baking. Allow the bread to cool completely before slicing to prevent crumbling.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg