Because I love versatile recipes that allow me to make substitutions to use up long forgotten ingredients.
Brown Sugar Carrot Bread
recipe from Circle B Kitchen
1/2 stick cold butter
2 cups flour
1 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 to 1 full cup buttermilk or regular milk (I used the 3/4 initially and the batter did not come together like I thought it should so I used a full cup)
1 cup grated carrots
1/2 cup chopped nuts (I used walnuts)
1 cup raisins (I used dried cranberries)
Heat the oven to 350. Spray a 9×5 baking pan with cooking spray or baking spray. Mix together the flour, brown sugar, baking powder, baking soda, and salt in the bowl of your food processor. Cut up the butter into pieces and toss in. Process until the butter is well cut into the dry ingredients. Pour this out into another bowl. Mix together the buttermilk and the egg. Pour into the dry ingredients and mix until everything comes together. Stir in the carrot, nuts, and cranberries (or raisins) by hand. Scrape the batter into the prepared pan and bake for about an hour, until a tester comes out clean. This isn’t super sweet bread but it is hearty. I think using buttermilk lightens it up so it isn’t too dense. Next time I might add some cinnamon and sprinkle some turbinado sugar on top before baking to give it a bit of a sweet crust.