Tuesday, March 15, 2011

Carrot Cranberry Bread


Every other week or so I've been meeting up with my dear friend Jen and we meander one of Daejeon's traditional markets, snack on street foods and grab a cup of coffee, all while relating the latest antics from our English classrooms or online Master's Program. It is pure joy and beauty. Our most recent outing sent me packing a few lovely carrots for less than a buck and less than a clue as to how I would use them. A week went by and the carrots remained in the fridge, begging for the dirt to be washed off and their greatness used in something delectable. Wanting something sweet and breakfast like, I replied to the plea of these carrots with this absolutely divine loaf of carrot-cranberry bread. Using the batter concept from a recent loaf of Banana Bread, I made a few substitutes: carrots for bananas, cranberries for walnuts and here you have it, Carrot-Cranberry Bread hot from the oven!


Preheat oven to 350 F (175 C) and prepare a loaf pan with oil. Cream together 1/2 cup Margarine and 1 cup White Sugar (or combination white and brown if the mood so strikes you). Beat in 2 eggs and 2 grated Carrots (about 2 cups). Add 2 cups flour and 1 tsp. Baking Soda. Pour batter into loaf pan and bake for approximately one hour until toothpick or metal chopstick inserted into the loaf comes out relatively clean and free of doughiness. Enjoy with a touch of butter and mug of hot tea!

1 comment:

  1. Your kitchen prowess never ceases to amaze me. Someday, will you be my teacher?!


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