Carrot Pine Nut Chile Bread |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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A delicious mix of sweet and spicy is the best way to describe this interesting bread. I like to serve it with my South West Salad, or with some bean soup or corn chowder. Now that I think about it, how about for breakfast with some chorizo and eggs? Ingredients:
1 1/2 cups all-purpose flour, sifted |
1 1/2 teaspoons baking soda |
1/4 teaspoon cinnamon |
1 tablespoon red chili powder |
3/4 cup sugar |
2 eggs, beaten |
1/2 cup canola oil |
1 teaspoon vanilla |
1/2 teaspoon salt |
1 1/2 cups grated carrots |
1 1/2 cups ground pine nuts |
Directions:
1. Preheat the oven to 350 degrees.
2. Sift together the flour, baking soda, cinnamon and chili powder in a large bowl.
3. Mix the sugar, eggs, oil, vanilla and salt in another bowl.
4. Add the flour to the egg mix, stirring until the batter is blended.
5. Carefully stir in the carrots and pine nuts.
6. Pour into a greased loaf pan and bake for 1 hour.
7. Remove the pan from the oven and let cool on a rack for about 10.
8. Remove the bread from the pan and let cool on the rack.
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