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 tbsp (15g) baking powder
- 1 cup pitted chopped dates
- 1/2 tsp (3g) cardamom
- 1 tsp (5g) cinnamon
- 1 cup grated carrots
- 1 tsp vanilla extract
- 1/4 tsp 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