By Tali Simon | October 22, 2012
Were you looking for something for breakfast? Good. Because you just found it.
It feels like we just finished talking about pancakes, which is a fun breakfast if I ever knew one. Of course, it’s also not so practical, at least not if your average morning is way too rushed for you to be standing over a skillet flipping double-deckers.
That’s where carrot raisin quick bread comes in.
Now that Shabbos ends early, motsei Shabbos is the perfect time to bake for the week. You can get a couple of loaves in the oven all at once, and you’ll have a wholesome breakfast waiting for your family every morning.
If you really want to get ahead of the game, you could wrap thick slices individually in plastic wrap and just grab them on your way out the door. That’s actually much more my style, the grab-and-run breakfast.
When I was in college, I’d pack myself containers of cornflakes sprinkled with chocolate chips (I can’t stand cereal with milk) and take one each morning for the drive to campus. I stuffed spoonfuls in my mouth at red lights…there were always enough of those. Good times.
But this quick bread is so much more exciting than cornflakes.
Between the carrots, raisins, and oats, it’s a totally autumnal breakfast item. Wait. Did I just write that? Autumnal?! Let’s try again. It’s, um, a breakfast that totally works for the fall.
And it’s healthy, and it’s filling, and it’s the easiest kind of bread you can bake.
If you’re the kind of person who appreciates the earthy sweetness of carrots alongside the fruity sweetness of raisins (not to mention the warmth of honey and maple syrup), this is for you.
One year ago: Almond coffee cake
Inspired by The New Enchanted Broccoli Forest
Yield: One loaf
- ¾ cup raisins
- cooking spray to grease the pan
- 1½ cups oats
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ tsp baking soda
- 1½ tsp baking powder
- ¾ tsp salt
- 2 eggs
- ¼ cup honey
- ¼ cup maple syrup
- 1 cup buttermilk
- 1 tsp vanilla extract
- ½ tsp lemon zest
- 2 Tbsp fresh lemon juice
- 4 Tbsp canola oil
- 2 cups grated carrots (about 3 small carrots)
- 1 Tbsp light brown sugar, for topping
1. Plump the raisins in a bowl of hot (but not boiling) water. Set aside to soak while you prepare the batter.
2. Preheat oven to 350 F/180 C. Grease a loaf pan with the cooking spray, making sure to get its bottom, sides, and corners, and set aside.
2. In a food processor fitted with the steel blade, grind oats into a coarse flour. Transfer them to a large bowl and mix with flours, baking soda and baking powder, and salt.
3. Pour eggs, honey, maple syrup, buttermilk, vanilla, lemon zest, lemon juice, and oil into the food processor. Give it a whir until combined.
4. Pour wet ingredient mixture into the dry ingredients and stir until just barely combined. Drain the raisins and then add them to the batter along with the carrots, stirring gently to distribute. The key to a moist quick bread is a batter that hasn’t been over-mixed, so go easy.
5. Scoop the batter into the prepared pan and sprinkle with sugar for a sweet crunch on top. Bake for 80-90 minutes.
6. Cool 10 minutes, then run a knife along the edges and invert the still-hot loaf onto a flat plate or cutting board. If you greased the pan properly, this should pose no problem. Place your quick bread on a cooling rack for at least another 30 minutes before slicing. Stays moist for an incredible 10 days in the fridge.