Dairy and Egg Free Carrot Raisin Bread
Dairy and Egg Free Carrot Raisin Bread
Yesterday I made Charlize some Carrot Raisin bread and it was a hit. Not just with her but with Daddy and I too. You could almost put some cream cheese frosting on it and make it a carrot cake but then it wouldn't be dairy free now would it.
3/4 cup raisins
1/4 cup rum or orange juice
1 1/2 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground allspice (if you don't have allspice substitute with equal parts ground cloves, ginger and nutmeg)
1/4 cup apple sauce (I use Trader Joes organic apple sauce with cinnamon)
1 cup finely shredded carrots (about 3 large)
1/4 cup cooking oil
3/4 cup chopped walnuts (optional - I don't add the nuts)
Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. I use Earth Balance buttery spread. In a small mixing bowl stir together the raisins and rum or orange juice; set aside.
In a medium mixing bowl stir together flour, sugar, baking powder, cinnamon, salt, and allspice. Make a well in center of dry mixture; set aside.
In another medium mixing bowl combine apple sauce, carrots, and cooking oil. Stir in raisin mixture. Add carrot mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Fold in walnuts (optional).
Spoon the batter into the prepared pan. Bake in a 350 degree oven for 55 to 60 minutes or till a wooden toothpick inserted near center comes out clean. Cool on a wire rack 10 minutes. Remove from pan.
I hope you enjoy this bread as much as we have been. You can also make this into muffins but change the cooking time to 15- 20 minutes 2 1/2 inch muffin cups.
Enjoy!
Elisha and Charlize
3/4 cup raisins
1/4 cup rum or orange juice
1 1/2 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground allspice (if you don't have allspice substitute with equal parts ground cloves, ginger and nutmeg)
1/4 cup apple sauce (I use Trader Joes organic apple sauce with cinnamon)
1 cup finely shredded carrots (about 3 large)
1/4 cup cooking oil
3/4 cup chopped walnuts (optional - I don't add the nuts)
Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. I use Earth Balance buttery spread. In a small mixing bowl stir together the raisins and rum or orange juice; set aside.
In a medium mixing bowl stir together flour, sugar, baking powder, cinnamon, salt, and allspice. Make a well in center of dry mixture; set aside.
In another medium mixing bowl combine apple sauce, carrots, and cooking oil. Stir in raisin mixture. Add carrot mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Fold in walnuts (optional).
Spoon the batter into the prepared pan. Bake in a 350 degree oven for 55 to 60 minutes or till a wooden toothpick inserted near center comes out clean. Cool on a wire rack 10 minutes. Remove from pan.
I hope you enjoy this bread as much as we have been. You can also make this into muffins but change the cooking time to 15- 20 minutes 2 1/2 inch muffin cups.
Enjoy!
Elisha and Charlize
Posts
0 comments:
Post a Comment