Carrot Cornbread (Vegan)
photo by Lalaloula
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
1 10" loaf
- Serves:
- 10
ingredients
- 1 1⁄4 cups unbleached white flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1⁄4 teaspoon sea salt
- 1 tablespoon flax seed meal
- 2 tablespoons water
- 1 1⁄4 cups soymilk
- 6 tablespoons pure maple syrup
- 1⁄4 cup canola oil
- 1⁄2 teaspoon pure vanilla extract
- 1⁄4 cup carrot, shredded
directions
- Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
- In a large mixing bowl, combine flour, cornmeal, baking powder, salt & flax meal.
- In another mixing bowl, combine the water, soy milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
- Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
- Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
- Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
- Turn the loaf right side up & let it cool to room temperature before slicing & serving.
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Reviews
-
Excellent bread indeed! So soft and moist with a lovely crunch to the crust and awesome carrot flavour! The cornbread makes this hearty and special and the maple syrup boosts the carrot flavour quite nicely. I agree with Nyteglori, though that 6 tbs make this a bit too sweet, I think 3 is plenty. I used part whole spelt flour for this and about double the carrot. The bread baked through in 40 minutes and disappeared rather quickly after that. lol THANK YOU SO MUCH for sharing this easy and yummy keeper of a recipe with us, Syd! <br/>Made and reviewed for WTTM November 2011.