Spiced Carrot and Walnut Bread

Name: Spiced Carrot and Walnut Bread
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 118 milliliters buttermilk; 118 milliliters canola oil; 454 grams carrots, thickly sliced; 2 teaspoons cinnamon; 4 larges eggs; 532 milliliters all-purpose flour; 118 milliliters honey; 1 teaspoons kosher salt; 2 teaspoons freshly grated nutmeg; 355 milliliters sugar; 237 milliliters walnut halves; 177 milliliters whole wheat flour

You can never have too many hor d'oeuvre recipes, so give Spiced Carrot and Walnut Bread a try. Watching your figure? This vegetarian recipe has 331 calories, 6g of protein, and 14g of fat per serving. This recipe serves 16. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have walnut halves, sugar, nutmeg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Preheat the oven to 350° and adjust the rack to the center position. Spray two 9-by-5-inch loaf pan with cooking spray. Bring a medium saucepan of water to a boil.

Ingredients you will need

Cooking Spray

Water

Equipment you will use

Loaf Pan

Sauce Pan

Oven

Add the carrots and boil until tender, about 10 minutes.

Ingredients you will need

Carrot

Drain and mash the carrots with a potato masher.

Ingredients you will need

Carrot

Potato

Equipment you will use

Potato Masher

Let cool.

Meanwhile, toast the walnuts on a baking sheet until lightly browned, about 7 minutes.

Ingredients you will need

Walnuts

Toast

Equipment you will use

Baking Sheet

Let cool, then coarsely chop.

In a medium bowl whisk together the flours, baking soda, nutmeg, cinnamon and salt. In a large bowl, whisk the eggs with the sugar and honey until pale yellow.

Ingredients you will need

Baking Soda

Cinnamon

Nutmeg

Honey

Sugar

Egg

Salt

Equipment you will use

Whisk

Bowl

Whisk in the oil and buttermilk. Stir in the carrots, then stir in the flour mixture just until blended. Fold in the walnuts with a rubber spatula.

Ingredients you will need

Buttermilk

Carrot

Walnuts

All Purpose Flour

Cooking Oil

Equipment you will use

Spatula

Whisk

Pour the batter into the prepared pans and bake until golden, springy to the touch and a cake tester inserted in the center comes out clean, about 50 minutes.

Equipment you will use

Oven

Let the loaves cool in their pans for 10 minutes, then turn out onto a rack to cool completely. Store leftovers in plastic zipper-lock bag in the refrigerator.