5 Reviews

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!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Lizzie-Babette October 26, 2003

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

0 people found this helpful. Was it helpful to you? [Yes] [No]
heldebrant February 28, 2009

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kim D. January 20, 2008

This bread is an interesting mix of sweet and spicy. It has wonderful flavor with the natural sweetness of the carrot and the nuttiness; with really just a hint of the pepper laced with cinnamon. Subtle and sophisticated - a a bit different from the expected. I enjoyed mine with a cup of strong black coffee as a finish to a light Mexican meal and had more as breakfast the following day...Definitely something to enjoy again...I may also experiment with adding a bit more chili powder and maybe a pinch of a cocoa in with the cinnamon mix - just to play a bit more with the layers of flavor, it might be interesting to add a bit more heat (a tablespoon may sound like a lot, but it is not at all over-powering here) - Very moist...melt in your mouth texture. I am always drawn to baking recipes that include unusual ingredients and this one is a winner. - Thanks Geema

0 people found this helpful. Was it helpful to you? [Yes] [No]
free-free June 21, 2007
Carrot Pine Nut Chile Bread