Carrot, Pistachio and Coconut Bread Tell a Friend

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

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.

    Brief Description

    Carrot bread with coconut, pistachios, and pumpkin pie spice.

    Main Ingredient:

    carrots

    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 30 min

    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.

    Source

    Prevention magazine

    Posted By:

    cookingmama

    Posted On:

    December 3, 2015

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