So Wifey recently struck a deal, and when Degens find deals we go big or go home. In this case she scored a 25-pound bag of carrots. For $4.
Needless to say, just about every dish I’ve made in the past week has included the orange roots. If I were eating any more of these things I’d grow a bushy white tale and be saying, “What’s up, Doc?” But in addition to stocking up some vegetarian friends, the surplus has also given me opportunity to experiment with the versatile veggies.
One of my more tasty uses for carrots is using them for something sweet, and it’s not cake. It’s actually in a quick-bread batter that can be used for bread or muffins.
Finely grated carrots give this bread a dash of color and a subtle crunch. I add in some crushed pineapple for extra pizazz. While I admit this recipe is more of a treat – as muffins and dessert breads usually are – I give mine a degree more of healthful properties by mixing in whole-wheat flour and using canola oil instead of butter.
Best of all, it’s a snap to make and uses the standard muffin/quick-bread method of simply mixing wet ingredients into dry, popping your chosen bakeware into an oven and, voila, half an hour later you’ve got a tasty treat that makes a fine dessert pairing with coffee or a breakfast indulgence. Hey it’s got carrots so it must be good for you, right?
You won’t need 25 pounds for this recipe. In fact just one carrot should do the trick. Guess I’m lucky that these loaves and freeze well.
CARROT PINEAPPLE BREAD
(Makes 1.5 loaves or 1 loaf and 2-4 muffins)
- 2 cups all-purpose flour
- 1 cup whole-wheat flour
- 1 cup brown sugar
- 1.5 tablespoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup finely grated carrot (about 1 medium carrot, peeled)
- 3 eggs, beaten
- 1.5 cups whole milk
- 3/4 cup canola oil
- 1/3 cup crushed pineapple
- Music to make it by: “There Will Be a Light,” Ben Harper & The Blind Boys of Alabama
Step 1: Gather your ingredients and preheat your oven to 400 degrees. In a large bowl, add all the dry ingredients, including the carrots, and mix well. For the carrot, peel it first and then grate it finely using a cheese grater. And watch those knuckles!
Step 2: In another bowl, put in all the wet ingredients, including the pineapple, and mix well.
Step 3: Carefully pour the wet ingredients into the dry one and mix well with a few swift strokes. Don’t go overboard on this or else your bread will suffer. Mix it just enough so you don’t see dry flour. Lumps are OK.
Step 4: If making bread, pour batter about 3/4 up into a loaf pan that’s been sprayed with nonstick spray and throw it into the oven. If making muffins, do the same for a paper-lined or nonstick-sprayed muffin pan.
Step 5: Baking time will vary by oven, but if you’re making bread, expect 25-35 minutes. You can even use a toaster oven if the pan fits. For muffins, start checking for doneness around 15 minutes. How to check? Grab a toothpick or wooden skewer, and poke it into the center of the risen, golden-brown loaf. When the stick comes out clean – not gooey – the bread is done. Using mitts, carefully remove the pan from oven and let rest 10-15 minutes or until cool enough to handle.
Congratulations: You’ve just made Carrot Pineapple Bread. Now’s the time to grab a tall glass of milk or a piping cup of coffee and enjoy. Refrigerate or freeze leftovers, and warm again in a microwave or oven.
Did you try this recipe or have a favorite quick-bread/muffin recipe of your own? Share in the comments field below. Hungry for more? Matt also offers in-home cooking lessons. Contact him at firstname.lastname@example.org.