Tuesday, October 29, 2013

Sweet Indulgences - Roasted Carrot Coconut Mélange Bread {Low-Fat}

Roasted Carrot Coconut Mélange Bread (low fat) recipe

I love the sweetness of roasted baby carrots and always have them in my refrigerator to put on salads or eat as snacks.  I decided I needed to create a new sweet bread recipe using roasted carrots instead of shredded, uncooked carrots as most carrot bread or muffin recipes call for.  I puréed them in my Cuisinart to give them a texture similar to canned pumpkin, which keeps the bread moist and spongy.  And, I couldn't help but add shredded coconut and raisins.  The result was delicious!  

I love how this recipe turned out and it will now be in my regular baking rotation.  Another bonus is that the loaves look gorgeous with the browned coconut on top.  Hope you enjoy as much as I did!

Roasted Carrot Coconut Mélange Bread {Low-Fat}
recipe by:  Laura Jolna
Prep Time:  45 min (including time to roast baby carrots)
Cook Time:  55 min
Makes:  Approx 2 loaves

  • 1-3/4 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • pinch of cloves
  • 1-1/2 cups light brown sugar
  • 1 cup puréed roasted baby carrots
  • 2 eggs, beaten
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1/3 cup light sour cream
  • 1 cup raisins
  • 1/3 cup shredded coconut, sweetened + additional for topping
  • To roast baby carrots, line baking sheet with foil and arrange carrots in a single layer and coat with olive oil spray.  Roast at 425° for 35-45 minutes until tender and browned.  Cool completely and then purée in Cuisinart.
  • Turn oven down to 350°.
  • Whisk or sift together flour, salt, baking soda, cinnamon, ginger & cloves in a medium mixing bowl.  Set aside.
  • Using a Kitchenaid mixer or hand mixer, combine sugar, carrot purée, eggs, oil, applesauce, and sour cream;  mix well.  
  • Add flour mixture to wet mixture a little at a time and mix until well blended.
  • Stir in raisins and shredded coconut.
  • Pour batter into two 8" bread loaf pans coated with canola oil spray; sprinkle tops with shredded coconut.
  • Bake for 50-55 min or until toothpick comes out clean.
  • Cool on wire racks for 5 minutes;  remove from bread pans and cool completely.
  • I use the disposable 8" eco-foil or ez-foil bread pans and they make a HUGE difference in how the bread comes out.  With a larger, commercial pan, the edges of the bread tend to cook more quickly before the center is done and half the bread comes out tougher.  The key to evenly moist bread is using two of the smaller disposable pans.  And, I wash and reuse them so they are super economical and environmental friendly!

Don't miss my Pumpkin Bread and Maple Banana Bread recipes from previous posts!
Pumpkin Raisin Bread recipe

If you have the Paprika recipe app and would like to download the recipe, please email me and I'll send it to you in the correct format.
Have a Sweet Day!

Images via:  Bella Bella Vita

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