Prep 30 mins
Cook 1 hr
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?
- 1 1⁄2 cups all-purpose flour, sifted
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon cinnamon
- 1 tablespoon red chili powder
- 3⁄4 cup sugar
- 2 eggs, beaten
- 1⁄2 cup canola oil
- 1 teaspoon vanilla
- 1⁄2 teaspoon salt
- 1 1⁄2 cups grated carrots
- 1 1⁄2 cups ground pine nuts
- Preheat the oven to 350 degrees.
- Sift together the flour, baking soda, cinnamon and chili powder in a large bowl.
- Mix the sugar, eggs, oil, vanilla and salt in another bowl.
- Add the flour to the egg mix, stirring until the batter is blended.
- Carefully stir in the carrots and pine nuts.
- Pour into a greased loaf pan and bake for 1 hour.
- Remove the pan from the oven and let cool on a rack for about 10.
- Remove the bread from the pan and let cool on the rack.
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!
Made muffins instead of a loaf. Baked for 35 minutes. Turned out great! Sweet & spicy. The family loved them.
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!