In a perfect world I would have a warm and aromatic quick bread on the counter every Sunday afternoon, ready for snacking during my hectic week. But sometimes stuff like errands, events, tiredness and other life factors prevent the warm loaf from resting on my counter on Sundays. Yet, when it does, I am filled with a healthy snack morning, noon or night. Some of my favorite quick breads are:
Banana Nut Bread
Cinnamon Swirl Bread
Blood Orange Bread
What are some of your favorite breads?
I’ve baked all of these, yet none have made it to the blog, except for the Blood Orange Bread. I need to work on getting the other mouth-watering loafs to this blog! Oh darn…. 🙂
The carrot date bread was completely new for me and I feel in love with it. It’s inviting light-orange color, the sweet carrots and dates and how light it tasted. This loaf is not heavy and it makes for the perfect mid-morning snack or after dinner dessert.
Did I mention it contains ZERO amounts butter! Yay! It’s also moist and flavorful. Double Yay! The freshly shredded carrots and chopped dates offer a good balance of moist and sweet. The carrots offer protection against heart disease, better vision, blood sugar regulation among other great benefits!
Carrot Date Bread
Inspired from this recipe
– 2 eggs
– 1 cup evaporated cane sugar
– 2/3 cup canola oil
– 1 1/2 cups whole wheat flour
– 3/4 tsp baking soda
– 1 tsp ground cinnamon
– 1 tsp nutmeg
– 1/2 teaspoon sea salt
– 1 1/2 cups raw carrots, grated
– 1 cup dates, roughly chopped
Preheat oven to 350 degrees. Spray a 9×5 inch loaf pan with non-stick cooking spray.
In a medium to large bowl, beat eggs and add sugar and oil. In a separate bowl, sift together flour, baking soda, cinnamon, nutmeg and sea salt. Add flour mixture to egg mixture and beat well. Add carrots and chopped dates. Pour batter into loaf pan.