Carrot Date Nut Bread
Submitted by LDAVID
Moist carrot date nut bread with a blended carrot-orange puree, slivered dates, and walnuts. Spiced with cinnamon and nutmeg, this recipe makes two loaves that slice even better the next day.
YIELD
2 loavesPREP
45 minCOOK
45 minREADY
9 hrsHere’s a quick bread that rewards your patience. It needs to cool overnight before slicing, and trust me, that wait is worth it.
The secret is in the puree. Simmered carrots blended with a whole orange (rind and all!) and buttermilk create a base that’s incredibly moist and packed with natural citrus flavor.
Slivered dates bring caramel-like sweetness while chopped walnuts add crunch in every bite. Cinnamon and nutmeg round out the warm spice profile.
This recipe makes two loaves, which is smart thinking. One for now, one to wrap up and gift to someone you actually like.
Pro Tips
- Blend the orange with seeds removed but peel on. The peel adds depth and a slight bitterness that balances the sweet dates.
- Do not beat the batter after adding the dry ingredients. Stir just until combined for a tender crumb.
- Cool overnight before slicing. Seriously. The flavors meld and the texture firms up for clean cuts.
- Wrap the second loaf tightly in plastic wrap and freeze for up to 3 months
Ingredients
Directions
Put carrots in heavy saucepan with 1 cup water and ½ teaspoon each salt and sugar.
Cover and simmer until tender, 25 to 30 minutes.
Drain, if all moisture has not evaporated.
Put orange, buttermilk, and carrots in blender.
Whirl until pureed.
You should have about 2 cups of puree.
Sift flour with dry ingredients except sugar.
In mixing bowl, beat eggs and beat in sugar, oil and carrot puree.
Stir in dry mixture and mix until well blended but do not beat.
Stir in dates and nuts.
Spread in 2 greased and floured small loaf pans (about 8½ x 4½ x 2½ inches).
Bake at 350℉ (180℃). 45 minutes to 1 hour, or until pick inserted near center comes out clean.
Remove from pans to wire racks.
Cool overnight before cutting.
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