Carrot Pine Nut Chile Bread
"A delicious mix of sweet and spicy is the best way to describe this interesting bread. I like to serve it with my South West Salad, or with some bean soup or corn chowder. Now that I think about it, how about for breakfast with some chorizo and eggs?"
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Yields:
-
1 loaf
ingredients
- 1 1⁄2 cups all-purpose flour, sifted
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon cinnamon
- 1 tablespoon red chili powder
- 3⁄4 cup sugar
- 2 eggs, beaten
- 1⁄2 cup canola oil
- 1 teaspoon vanilla
- 1⁄2 teaspoon salt
- 1 1⁄2 cups grated carrots
- 1 1⁄2 cups ground pine nuts
directions
- Preheat the oven to 350 degrees.
- Sift together the flour, baking soda, cinnamon and chili powder in a large bowl.
- Mix the sugar, eggs, oil, vanilla and salt in another bowl.
- Add the flour to the egg mix, stirring until the batter is blended.
- Carefully stir in the carrots and pine nuts.
- Pour into a greased loaf pan and bake for 1 hour.
- Remove the pan from the oven and let cool on a rack for about 10.
- Remove the bread from the pan and let cool on the rack.
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Reviews
-
What a great, unusual flavor to this bread! I was intrigued by the chile powder and carrot pairing, and boy, am I ever glad I made this. My food processor made quick work of grating the carrots and grinding the pine nuts (BTW, 5 ounces of pine nuts is going to yield about 1 1/2 cups ground). I made the recipe exactly as directed except I added the oil mix to the flour because of a bowl shortage. It cooked for exactly 1 hour, and the edges crisped up nicely with all the ground nuts. This is really more of a dessert bread in my opinion, and would be sensational with a sweetened cream cheese (maybe with maple and raisins in it?). This would also be a great bread to tuck into a mexican-themed gift basket (both pine nuts and chile powder are mexican), or at the end of a mexican meal. I just had a piece for breakfast, and it was just great. It does have a bit of a crumbly texture, so I don't know if I'd put it in the toaster, but it would be great toasted lightly in the oven or a toaster oven. Really delicious bread, Geema. I hope more people try it out for a very satisfying change of pace from the usual dessert breads! -
Made muffins instead of a loaf. Baked for 35 minutes. Turned out great! Sweet & spicy. The family loved them. -
The flavor and texture of this bread is a real winner! Lizzie-Babette suggested this recipe to me when we met one night for dinner when she was in town on a business trip. It's been in my cookbook ever since and I'm just now getting around to trying it. My only complaint about this bread is that I didn't give it a try earlier. I didn't make any changes to the recipe. Thanks Geema for posting! -
This bread is an interesting mix of sweet and spicy. It has wonderful flavor with the natural sweetness of the carrot and the nuttiness; with really just a hint of the pepper laced with cinnamon. Subtle and sophisticated - a a bit different from the expected. I enjoyed mine with a cup of strong black coffee as a finish to a light Mexican meal and had more as breakfast the following day...Definitely something to enjoy again...I may also experiment with adding a bit more chili powder and maybe a pinch of a cocoa in with the cinnamon mix - just to play a bit more with the layers of flavor, it might be interesting to add a bit more heat (a tablespoon may sound like a lot, but it is not at all over-powering here) - Very moist...melt in your mouth texture. I am always drawn to baking recipes that include unusual ingredients and this one is a winner. - Thanks Geema
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
<p> The next challenge was a freakish fall I took while in New York with my daughter that left me paralyzed and in much pain. I thank God that I am so much better today after more than two years recovery, with total mobility and just some minor pain in my arms and hands. Cooking and communicating here was not really on my priority list. But, I am back in action and ready to cook, take photos, and enjoy this wonderful community of friends.<img title=Laughing src=../tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /></p>
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