Spiced Carrot Breakfast Bread
with Toasted Walnuts
Power up your morning with a slice (or two) of warm and hearty spiced carrot bread. This baked beauty is deliciously flavoured with fragrant pumpkin pie spices and filled with crunchy toasted nuts. Eat it on its own or pair it with a smoothie.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat)
170 g
Carrot
100 mL
Greek Yogurt
(Contains Milk)
28 g
Walnuts, chopped
(Contains Walnuts)
2 tbsp
Maple Syrup
1 tsp
Pumpkin Pie Spice Mix
1 tsp
Baking Powder
½ tsp
Baking Soda
100 g
Brown Sugar
½ cup
White Sugar
1 unit
Egg
(Contains Egg)
Not included in your delivery
¼ tsp
Salt*
½ cup
Oil*
Nutrition Values
Utensils
Instructions
Before starting, remove 1 tsp butter from the fridge and set aside to come up to room temperature.Preheat the oven to 350˚F.Wash and dry all produce. Grease the base and sides of a 9x5 loaf pan with softened butter.Line the pan with parchment paper, pressing down to adhere. Set aside. (NOTE: The parchment should hang over 2 edges of the pan. This helps to easily remove bread once slightly cooled.)Peel, then grate carrot.
Whisk together baking powder, 1/2 tsp baking soda, 1/4 tsp salt and Pumpkin Pie Spice Mix in a medium bowl. Whisk together yogurt and maple syrup in a large bowl, until smooth, 1 min. Whisk in 1/2 cup oil, egg, white sugar, brown sugar and carrots until combined. Slowly add flour mixture and, using a spatula, stir until just combined and no floury streaks remain in the batter. Transfer batter to the prepared loaf pan, then sprinkle walnuts over top.
Bake bread in the middle of the oven until a knife inserted into the centre comes out mostly clean, 45-60 min. (TIP: You want to take it out of the oven when a few moist crumbs still stay attached to knife!) Allow bread to cool in the pan for 10 min, then invert onto a wire rack to cool completely. Slice bread as desired.
