Carrot Harvest Bread

We simply cannot harvest a huge bounty of organically grown sweet carrots without making a scrumptious bread  loaded with big juicy mixed raisins and walnuts.

Carrots are said to contain way more vitamins that your body can absorb when they are cooked. So in this recipe I steamed them and reserved the liquid for that extra carrot nutrition.

When carrots are grown in your garden naturally and without the use of any chemicals, the taste is unmatched by any you would find in the supermarket.

I managed to cut sugar out of this bread as well. There are a couple of plant based sweeteners that will work well in this recipe. I used Xylitol, which has become my favorite. 

Xylitol is a naturally occurring alcohol found in most plant material, including many fruits and vegetables. It is extracted from birch wood to make medicine. It is widely used as a sugar substitute and in "sugar-free" chewing gums, mints, and other candies.

 As a medicine, xylitol is used to prevent middle ear infections in young children, and as a sugar substitute for people with diabetes.

Xylitol is added to some chewing gums and other oral care products to prevent tooth decay and dry mouth.

Xylitol is sometimes included in tube feeding formulas as a source of energy.

Dog owners should know that Xylitol can be toxic to dogs, even when the relatively small amounts from candies that are eaten. If your dog eats a product that contains Xylitol, it is important to take the dog to a veterinarian immediately.

Stevia or honey could also be substituted instead of granulated refined sugars. I love using honey once in awhile for a special treat.

NOTE: I love making mini loaves of the carrot harvest bread to put up in the freezer for later. The loaves make such cute gifts too. 

The baking time will be 25 minutes for the mini loaves.

Carrot Harvest Bread

Ingredients

½ cup organic unsalted butter (softened)

1/2 cup Xylitol (Brand-Ideal)

2 large eggs

1 cup mashed steamed carrots

2 cups organic unbleached bread flour

Pinch of sea salt

1 tsp. Baking soda

1/3 cup warm water (use liquid reserved from steaming carrots)

1 tsp. Freshly ground cinnamon

½ cup organic golden raisins

½ cup Walnuts or Pecans (crushed)

Instructions

1. Makes one loaf
2. Preheat oven to 325 degrees
3. Steam carrots and let cool down a bit. Mash them with your mixer until fairly smooth. Set aside.
4. Combine ½ cup softened butter, sugar and eggs and mix until well blended. Add the mashed carrots and beat them into the batter.
5. In a separate bowl, whisk together the flour, flax seed, baking soda and cinnamon. Add this mixture to your batter along with the 1/3 cup of warm reserved liquid. Beat on medium until well combined.
6. Stir in walnuts and raisins.
7. Lightly butter your loaf pan. I use a metal pan. Spoon in the batter and smooth out the top.
8. Bake on 325 for about one hour. Test by inserting a toothpick. It is finished when it comes out clean.