Carrot Bread

I have a lot of carrots at my house. I bought a giant bag of carrots at Costco, and I am finding creative uses for them. I cooked a whole bunch of them, pureed them and stuck them in the freezer. So now I have lots of carrot puree. What do you do with carrot puree?! I’ve been adding it to baked pasta dishes, stirring it into sauces, and tonight I baked some carrot bread. This bread was really tasty and pretty good for you.

Ingredients

• 1  cup  all-purpose flour
• 3/4  cup  whole wheat flour
• 3/4  cup  quick-cooking oats
• 2  teaspoons  ground cinnamon
• 1 1/2  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 3/4  cup  packed brown sugar
• 2  tablespoons  butter, softened
• 1/4  cup  water
• 1  large egg
• 1  cup  milk
• 1  teaspoon  vanilla extract
• 1  cup  pureed carrot

Preheat over to 350°.

To prepare bread, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, cinnamon, baking powder, baking soda, and salt.

Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add water and egg; beat well. Beat in milk and vanilla. Gradually add flour mixture, stirring just until blended. Fold in carrot. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 50 min or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Recipe adapted from Cooking Light