Excellent bread indeed! So soft and moist with a lovely crunch to the crust and awesome carrot flavour! The cornbread makes this hearty and special and the maple syrup boosts the carrot flavour quite nicely. I agree with Nyteglori, though that 6 tbs make this a bit too sweet, I think 3 is plenty. I used part whole spelt flour for this and about double the carrot. The bread baked through in 40 minutes and disappeared rather quickly after that. lol THANK YOU SO MUCH for sharing this easy and yummy keeper of a recipe with us, Syd!
Made and reviewed for WTTM November 2011.
This is a bit too sweet for a dinner bread (as I fixed it) but I think it would be a great breakfast bread. We did have a bit of issue with the cooking time - not sure if it was our appliance though, it was rather crumbly - again that may have been because of the cooking time/temp.