Third times a charm. Or so was the case when it came to recreating this carrot bread.
Last week to ring in the new year, my husband I packed up the kids and headed north for a weekend of cat skiing at one of our favorite resorts, Grand Targhee. Mid day, we took a break in the man made yurt for hot chocolate, coffee and the most delicious quick bread I’ve had in a long time. Super moist, it was loaded with shredded carrots and studded with just the right amount of raisins and chopped pecans. I couldn’t wait to get back in the kitchen and recreate it only I wasn’t so successful the first two times. I tried variations of recipes I found on line to minimal success. After two failed attempts I decided to go with my tried and true banana bread recipe, adapting it as I went.
One word. Winning.
While it wasn’t all that similar to the quick bread I had snowboarding, it was just as good. Different, but good. So good in fact, I ate two pieces right out of the oven slathered in butter. When in doubt, slather in butter. That’s my motto anyway.
If you like carrot cake, you’ll love this quick bread. It’s not nearly as sweet, a little more dense and it makes the perfect partner to an afternoon cup of tea. This loaf didn’t last long but I’ll be making another soon to put in my kids lunch boxes and for a quick pocket snack while I’m skiing!
Carrot Bread with Raisins and Pecans
- 1 cup all-purpose flour
- 2/3 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup vegetable oil
- zest from one orange
- 1 heaping cup grated carrots
- 2 tablespoons plain greek yogurt
- 1 teaspoon vanilla extract
- 1/3 cup raisins
- 1/3 cup chopped pecans
Preheat oven to 350F degrees. Prepare a standard size loaf pan with either butter or cooking spray and line the bottom with parchment paper; set aside. In a medium bowl, sift together both flours, baking soda, cinnamon and salt. In a large bowl, beat sugar, eggs, and oil until light and fluffy. Stir in orange zest, grated carrots, vanilla and greek yogurt. Fold in dry ingredients just until combined. Add raisins and chopped pecans. Pour batter into prepared loaf pan and bake about 45 minutes or until a toothpick inserted into center of bread comes out clean.