My family really likes breakfast breads and I really like that.
It makes mornings much, MUCH, MUCH easier to have something ready when both the 4 year-old and the 2 year-old come down the stairs with growling tummies, wailing “I’m HUNGRY!” to a mommy who hasn’t even poured water into the coffee pot yet.
Banana chocolate chip muffins are everyone’s favorite – hands-down – but the cranberry almond muffins are a close second place. The kids even love moist cranberry orange scones, which tend to be a grown-up only pastry.
My only breakfast failures have come from one culprit – vegetables. I’ve tried several breakfast recipes that use vegetables, but one bite and they got the.
When I saw a recipe for spiced carrot bread on Good Cheap Eats, I was skeptical yet hopeful. Could it be a recipe that had vegetables, and the kids ate it?! This would be a wonderful answer to the “What do I do with the remaining 8 pounds of carrots I just bought?” question that goes through my head when I’m at Costco.
The taste-test results were unanimous – empty plates and a “can I get more” from the 4 year-old. YES! Both Mr. Crumbs and I liked it too, although next time I’ll made it with a bit less sugar and a bit more spice. I think the *love* that I added may contributed to the sweetness and possibly lessened the impact of the spices. Either way, I started with seven loaves in the morning and was down to two by the end of the day. I think we found a winner spiced carrot bread recipe!
- 1 cup oil
- 4 eggs
- ½ cup buttermilk
- ½ tbsp vanilla
- ½ tsp lemon juice (or the zest of half of one lemon)
- 2 cups sugar
- 2 cups shredded carrot
- 4 cups flour
- ½ tbsp baking powder
- ½ tbsp salt
- ½ tbsp cinnamon
- ½ tsp baking soda
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp cloves
- 1 cup vanilla baking chips *love*
- Optional glaze: ½ cup powdered sugar mixed with 1-2 tablespoons of milk until a glaze is formed (use less milk for thick, more milk for thin)
- Preheat the oven to 350 degrees. Spray your pan(s) with nonstick cooking spray and set aside.
- In a large mixing bowl, combine the oil, eggs, buttermilk, vanilla and lemon juice (if you used it). Add the sugar until mixed well. Stir in the carrots.
- In another large bowl, combine the flour, baking powder, salt, cinnamon, lemon zest (if you used it), baking soda, nutmeg, ginger and cloves. Wisk to blend well.
- Add the flour mixture to the wet mixture and mix to combine well.
- Pour the batter into your pan(s) - dividing evenly if you used more than one - and bake until the top is golden brown and a toothpick comes out with a few crumbs. This is about 1 hour for a 8.5" x x4.5" loaf pan and 30 minutes for mini-loaves. Since every oven is different, check often to ensure the bread isn't over-baked!
- Drizzle the glaze over cooled loaves. Wrap in plastic wrap and store in a freezer bag if desired.
The total cost of this spiced carrot bread recipe, as written, is $5.37.
That’s $0.77 per mini-loaf and that one loaf fed myself and both kids this morning! If you made muffins instead, they’d be overflowing and only $0.26!
Why pay $2.95 at Starbucks when you can have a much better version at home for a fraction of the cost!
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