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Carrot, Pistachio and Coconut Bread
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Brief Description
Carrot bread with coconut, pistachios, and pumpkin pie spice.
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Main Ingredient
carrots
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Category: Quick Breads
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per serving: 238 cal, 5 g pro, 23 g carb, 3 g fiber, 9 g sugars, 15 g fat, 10.5 g sat fat, 168 mg sodium.
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Posted By: cookingmama
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Posted On: Dec 03, 2015
Number of Servings:
Ingredients:
- 3/4 cups - all-purpose flour
- 3/4 cups - whole wheat flour
- 1 1/4 teaspoons - cardamom
- 1 teaspoons - baking powder
- 1/2 teaspoons - baking soda
- 1/2 teaspoons - pumpkin pie spice
- 1/2 teaspoons - black pepper
- 1/4 teaspoons - kosher salt
- 1/2 cups - coconut oil melted
- 1/3 cups - honey
- 3 - large eggs
- 1/4 cups - buttermilk
- 1 1/2 cups - grated carrots about 3 medium carrots
- 1/2 cups - chopped pistachios
- 1/2 cups - unsweetened coconut flakes
Directions:
1. Heat oven to 350° F. Lightly coat 8-inch springform pan with cooking spray.
2. In large bowl, whisk first 8 ingredients. In medium bowl stir together oil, honey, eggs, and buttermilk until combined. Gently pour into flour mixture. Fold in carrots, pistachios and coconut.
3. Pour into pan. Bake until toothpick inserted in center comes out clean, about 30 minutes. Remove from oven; cool 20 minutes. Remove from pan and allow to cool completely.
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