Carrot Bread, page 558, August 2015

This is the first “no-yeast quick bread” I have made out of this cookbook.  My bread machine at home doesn’t have a quick bread cycle, but mom’s does, so I decided to try a loaf while I was at her house.  We had gone to the store and I found some organic rainbow carrots (orange, yellow, white and purple.)  This recipe came to mind, so I picked them up.  The recipe describes this quick bread as cake-like and that it resembles a steamed pudding.

The ingredients went into the bread machine pan in the following order:  4 large eggs, 1/2 cup walnut oil, 1/2 cup vegetable oil, 2 teaspoons vanilla extract, 2 cups lightly packed shredded raw carrots, 2 cups sugar, 3 cups bread flour, 2 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 2 1/2 teaspoons cinnamon and 1 teaspoon salt.  I started the quick bread cycle and let it go.

The recipe states that when the machine beeps at the end of the cycle, I needed to press stop and program the bake only cycle for another 15 minutes to finish baking.  The bread is supposed to be done when it shrinks slightly from the sides of the pan, the sides are dark brown and the top is firm when touched with a finger.  I really overthought this one.  I started with 10 minutes.  It still looked too damp, so I added another 5.  Then another 10, then ANOTHER 15.  I finally threw up my hands and declared the loaf a lost cause, swearing that I had wasted my time and ingredients (including those lovely carrots.)  Wise women, my mom and cousin, Michelle, encouraged me to have us each try a little before I tossed it out.

Thank goodness they did.  I somehow expected this to look and act like a loaf of yeast bread, forgetting that the author had already described it as akin to a steamed pudding.  It was fantastic.  We didn’t eat it in slices, rather in small dessert dishes with spoons.  It was like a warm carrot cake.  So tasty.  Thank you ladies for helping me rein in a totally needless panic attack.  Definitely a keeper.

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