Carrot Bread
I came across this recipe and just had to share; simply delicious and super easy to make! The aroma while baking is mouthwatering!
I came across this recipe and just had to share; simply delicious and super easy to make! The aroma while baking is mouthwatering!
- Carbohydrate 16.4031685766529 g
- Cholesterol 122.450833479227 mg
- Fat 19.1324209856281 g
- Fiber 2.07618109647359 g
- Protein 4.98901566790024 g
- Saturated Fat 10.5111937809916 g
- Serving Size 1 1 Serving (88g)
- Sodium 866.904241802344 mg
- Sugar 14.3269874801793 g
- Trans Fat 1.55904088455277 g
- Calories 247 calories
Step-by-step
- Preheat oven to 350 degrees.
- Lightly coat a loaf pan with vegetable oil spray, then dust with flour.
- Mix sugar and applesauce in a bowl.
- Combine dry ingredients and add to applesauce mixture.
- Add carrots, vanilla and walnuts.
- Beat eggs slightly and add to mixture; mix well.
- Pour into pan and bake for 50 minutes.
- Makes 12 slices (each slice equivalant to 156 calories and 3 grams fat).
Operating under strict baking constraints means utilizing high-moisture quick breads for advance meal preparation. This loaf relies on applesauce rather than traditional solid fats to maintain a tender crumb, which changes how the structure behaves during extended storage. Grated raw vegetables release free water into the batter as the starches gelatinize at 350 degrees Fahrenheit. Understanding moisture migration ensures the finished loaf retains its structural integrity over time.
Storage and Freezing Protocols
Allow the baked loaf to cool completely on a wire rack until the internal temperature matches room ambiance. Trapping residual heat inside a container creates condensation, which rapidly promotes mold growth. Wrap the cooled loaf tightly in plastic wrap, then place it inside a heavy-duty freezer bag. Frozen slices retain optimal quality for up to three months. Thaw individual portions overnight in the refrigerator or warm them directly in a 300-degree oven for 10 minutes to restore the crust.Fresh Versus Preserved Ingredients
Using raw carrots introduces rigid cell walls that soften during the 50-minute bake time while retaining natural sweetness. Substituting preserved ingredients like canned or sweetened purées alters the sugar ratios and introduces unwanted excess liquid. Raw produce requires manual shredding to maximize surface area contact with the flour mixture. Fresh walnuts must be toasted briefly beforehand to release dormant oils, whereas stale nuts impart a flat flavor profile to the final crumb.
