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    You are in: Home / Recipes / Carrot Pine Nut Chile Bread Recipe
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    Carrot Pine Nut Chile Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Geema's Note:

    A delicious mix of sweet and spicy is the best way to describe this interesting bread. I like to serve it with my South West Salad, or with some bean soup or corn chowder. Now that I think about it, how about for breakfast with some chorizo and eggs?

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees.
    2. 2
      Sift together the flour, baking soda, cinnamon and chili powder in a large bowl.
    3. 3
      Mix the sugar, eggs, oil, vanilla and salt in another bowl.
    4. 4
      Add the flour to the egg mix, stirring until the batter is blended.
    5. 5
      Carefully stir in the carrots and pine nuts.
    6. 6
      Pour into a greased loaf pan and bake for 1 hour.
    7. 7
      Remove the pan from the oven and let cool on a rack for about 10.
    8. 8
      Remove the bread from the pan and let cool on the rack.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on October 26, 2003

      55

      What a great, unusual flavor to this bread! I was intrigued by the chile powder and carrot pairing, and boy, am I ever glad I made this. My food processor made quick work of grating the carrots and grinding the pine nuts (BTW, 5 ounces of pine nuts is going to yield about 1 1/2 cups ground). I made the recipe exactly as directed except I added the oil mix to the flour because of a bowl shortage. It cooked for exactly 1 hour, and the edges crisped up nicely with all the ground nuts. This is really more of a dessert bread in my opinion, and would be sensational with a sweetened cream cheese (maybe with maple and raisins in it?). This would also be a great bread to tuck into a mexican-themed gift basket (both pine nuts and chile powder are mexican), or at the end of a mexican meal. I just had a piece for breakfast, and it was just great. It does have a bit of a crumbly texture, so I don't know if I'd put it in the toaster, but it would be great toasted lightly in the oven or a toaster oven. Really delicious bread, Geema. I hope more people try it out for a very satisfying change of pace from the usual dessert breads!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 28, 2009

      55

      Made muffins instead of a loaf. Baked for 35 minutes. Turned out great! Sweet & spicy. The family loved them.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2008

      55

      The flavor and texture of this bread is a real winner! Lizzie-Babette suggested this recipe to me when we met one night for dinner when she was in town on a business trip. It's been in my cookbook ever since and I'm just now getting around to trying it. My only complaint about this bread is that I didn't give it a try earlier. I didn't make any changes to the recipe. Thanks Geema for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Carrot Pine Nut Chile Bread

    Serving Size: 1 (964 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3841.1
     
    Calories from Fat 2348
    61%
    Total Fat 260.9 g
    401%
    Saturated Fat 21.3 g
    106%
    Cholesterol 423.0 mg
    141%
    Sodium 3388.5 mg
    141%
    Total Carbohydrate 341.2 g
    113%
    Dietary Fiber 20.0 g
    80%
    Sugars 166.9 g
    667%
    Protein 62.1 g
    124%

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