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Carrot Cranberry Quick Bread
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| This recipe performs like a champion, and can be adapted to several variations. See notes below... |
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Step-by-Step Instructions |
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Preheat oven to 350 F. Spray bottom of a 9” X 5” loaf pan with nonstick cooking spray.
Place the cereal in a food processor fitted with a metal blade and process until finely ground. Set aside. |
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In a large mixing bowl, mash carrots with a fork. Stir in buttermilk, lemon juice, lemon peel, vegetable oil, eggs and sugar until well blended with the carrots.
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Stir in the flour, baking powder, baking soda, pumpkin pie spice and salt. Mix until dry ingredients are moistened. Add the cereal and cranberries and stir until blended.
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Put batter into loaf pan and bake for 55-60 minutes until a toothpick inserted into the center comes out clean. Cool 10 – 15 minutes in the pan on a baking rack; remove from pan and let cool on the rack before cutting.
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Prep Time: 30 Minutes |
Total Time: 55-60 Minutes |
Servings: 18 Slices |
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I ½ cups bran fiber cereal
1 (14 ounce) can carrots, slices or chopped, drained
½ cup buttermilk
1/3 cup lemon juice
1 tsp. grated lemon peel
¼ cup vegetable oil
2 eggs
¾ cup sugar
2 ½ cups white whole wheat flour
2 tsp. baking powder
½ tsp. baking soda
2 tsp. pumpkin pie spice
¼ tsp. salt
1 cup dried, fresh or frozen
(thawed) cranberries, chopped |
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