Here’s another tea bread I made in the last week – not as moist or sweet as the first one but no doubt healthier (no sugar!). I may repeat this recipe, but the previous one is still my favourite so far.
This one is best enjoyed with a topping (we use olive spread) and with a cup of tea or glass of milk.
carrot tea bread
Carrot Tea Bread
(adapted from this Food.com)
1/2 cup oil
1/4 cup honey
1/4 cup barley malt syrup
1 teaspoon vanilla extract
1 1/2 cups carrot, grated
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup hazelnuts
1/2 cup mixed dried fruits and citrus peel
Pre-heat oven to 180 degrees C. Grease a 2 lb loaf pan.
Beat together oil, honey and syrup until combined; add eggs, vanilla extract and ground carrots.
Add dry ingredients to wet ingredients and mix until combined. Stir in nuts.
Pour into loaf pan and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Let cool in the pan for 5-10 mins, then run a knife along the edges if stuck and turn into a cooling rack. Allow to cool.
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