Carrot Cranberry Loaf
You’ll love the combination of cranberries, carrot, maple syrup, and spices in this no-fuss loaf. The cranberry butter adds a layer of loveliness.
1 3/4 cups (435 mL) whole wheat pastry flour
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) salt
2 large free-range eggs
1 cup (250 mL) shredded carrot, about 2 large carrots
2/3 cup (160 mL) maple syrup, preferably C grade
1/4 cup (60 mL) expeller-pressed grapeseed oil
1/4 cup (60 mL) plain yogourt
3/4 cup (180 mL) fresh or frozen cranberries, chopped
1/2 cup (125 mL) walnut pieces
Preheat oven to 350 F (180 C).
In large bowl mix together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
In separate bowl lightly beat eggs. Stir in carrots, maple syrup, oil, and yogourt.
Add wet ingredients to dry and mix until flour is moist. Fold in cranberries and walnuts.
Pour batter into greased 9 x 5 x 3 in (23 x 13 x 6 cm) loaf pan and spread out evenly. Bake for 40 minutes, or until tester inserted into centre of loaf comes out clean. Let cool before unmoulding.
Serve with Cranberry Honey Butter.
Serves 8.
Each serving contains:
299 calories; 7 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 41 g carbohydrates; 5 g fibre; 110 mg sodium
Cranberry Honey Butter
1 stick (1/2 cup/125 mL) unsalted butter, room temperature
1/2 cup (125 mL) fresh cranberries, chopped
1 Tbsp (15 mL) honey
1 tsp (5 mL) orange zest
Combine all ingredients in bowl and mix well.
Each tablespoon (15 mL) contains:
75 calories; 0 g protein; 8 g total fat (5 g sat. fat, 0 g trans fat); 2 g carbohydrates; 0 g fibre; 1 mg sodium
Source: “Cranberries + Carrots,” alive #348, October 2011
