Cinnamony Carrot - Pumpkin - Sweet Potato Bread |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This is my favorite quick bread recipe. It's very versatile; you can use carrot (pictured), pumpkin, sweet potato or even butternut squash puree, so long as they are well-drained purees. My favorite variation is sweet potato! Read more ! Delicious warm from the oven or at room temperature (especially with whipped cream cheese) and freezes beautifully. Ingredients:
1 1/2 cup all-purpose flour |
1/2 teaspoon salt |
1/2 cup white sugar |
1 t. baking soda |
1 cup carrot, pumpkin, sweet potato or butternut squash puree |
1/2 cup canola oil |
2 large eggs, beaten |
1/2 cup brown sugar |
1/4 cup water |
1 1/2 teaspoon cinnamon |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350.
2. Whisk together flour salt, white sugar and baking soda.
3. In separate bowl, mix together puree of choice, oil, eggs, brown sugar, water, cinnamon and vanilla extract. When well mixed, add dry mixture, mixing only to combine.
4. Pour batter into greased 9x5 loaf pan. Bake 45-60 minutes or until tester comes out clean. Cool 10 minutes on rack; remove from pan.
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