Carrot Coconut Bread Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1/2 cups - coconut oil, at room temperature
  • 2/3 cups - packed light brown sugar
  • 2 - eggs
  • 1 1/2 cups - grated carrots
  • 1 cups - white whole wheat flour, such as King Arthur
  • 1 cups - all-purpose flour
  • 1 teaspoons - baking powder
  • 1/4 teaspoons - salt
  • 1 cups - sweetened flaked coconut
  • 1/3 cups - chopped unsalted macadamia nuts or raisins, optional
  • Directions:

    Heat oven to 350 degrees F. Coat an 8-x-4-inch loaf pan with nonstick cooking spray.

    In a large bowl, beat oil, sugar and eggs for 3 minutes, until well combined and fluffy. Beat in the carrots just until combined.

    In a separate bowl, whisk together flours, baking powder and salt. Beat dry mixture into wet mixture until just combined. Stir in coconut and, if desired, nuts or raisins.

    Transfer mixture to baking pan, smoothing out top of mixture. Bake for 55-60 minutes; cool 15 minutes in pan, then turn onto a wire rack and cool completely.

    Brief Description

    Healthy quick bread with grated carrots and coconut oil.

    Main Ingredient:

    flour

    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 1 hour(s)

    Notes

    Per serving: 297 Cal; 14 g Fat (12 g Sat); 5 g Pro; 39 g Carb; 3 g Fiber; 151 mg Sodium; 42 mg Chol.

    Posted By:

    cookingmama

    Posted On:

    November 5, 2013

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