While it's an optional ingredient, molasses add a lot of flavor to this recipe.
Date and Carrot Bread
Introduction
Photo taken by: Karine_S
- Cooking time
- 55 mins
- Preparation time
- 20 mins
- Portions
- 1
- Partner
Ingredients
- 3 / 4 cup (190 ml) water, boiling
- 1 tsp (5 ml) baking soda
- 1 1 / 2 cup (375 ml) dates, chopped
- 1-1/4 cups (315 ml) all-purpose flour
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) baking powder
- 1 tsp (5 ml) vanilla
- 1 egg
- 3 tbsp (45 ml) molasses, optional
- 3/4 cup (190 ml) brown sugar
- 3/4 cup (190 ml) carrots, grated
- 1 tsp (5 ml) cinnamon
- 1/4 cup (65 ml) butter
- 1/4 tsp (1 ml) nutmeg
Steps
- Preheat oven to 350°F (180°C).
- In a bowl, dissolve baking soda in the boiling water, then pour over the chopped dates. Set aside to let cool slightly.
- In another bowl, combine flour, salt, baking powder, salt, cinnamon and nutmeg.
- In another bowl, whisk the egg and then gradually add brown sugar and molasses and whisk some more.
- Add the cooled date mixture and shredded carrots to egg mix.
- Stir in the dry ingredients. Mix together well.
- Pour batter into a greased bread pan.
- Bake at 350°F (180°C) for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
- This recipe yields 1 loaf of bread.
