to make up for my last entry

Here’s an excellent quick bread that has sweetness and spice. and it uses up my cardamom that i purchased for pho a long time ago …

Spiced Carrot Bread
recipe adapted from Food & Wine magazine

You Need:

1 1/2 cups flour
1 teaspoons cinnamon
3/4  teaspoons baking powder
3/4  teaspoons baking soda
1/2  teaspoon crushed cardamom
1/4 teaspoons salt
2 eggs
3/4 cups brown sugar
1/4 cup sugar
1 /2 cup canola oil
1/2  teaspoon vanilla
zest of 1 lemon
1 1/4 cups carrots, grated

heat the oven to 350. grease a loaf pan. in a bowl, combine the flour, cinnamon, baking powder, baking soda, salt, and cardamom. in your stand mixer bowl, beat the eggs with the sugars until smooth. add the oil in a thin stream and continue beating a couple of minutes. beat in the vanilla and lemon zest. fold in the shredded carrots. beat in the dry ingredients on low. scrape the batter into the prepared loaf pan. bake for 50 minutes to an hour, or until a tester comes out clean. let the bread cool about 10 minutes before turning out of the pan.


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Filed under Breakfast, Sweet Tooth

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