The Last 10 days have been pretty busy. Between my brother’s 21st birthday, my sister visiting from Las Vegas, multiple family gatherings, a bachelorette party, visiting with my good friend Michelle while she was in town for the weekend and getting a little much needed hair cut I unsurprisingly ran out of time to bake until today. With the whirlwind week I had a quick bread was definitely in order.
Although it is called carrot bread the predominate flavors in this bread are the cinnamon, raisins and nuts. Which is not a bad thing in my book. The orange of the shredded carrots looks so pretty against the light brown of the bread.
The longest part of this recipe was peeling and shredding the carrots. Other than that it took less than 15 minutes to get the batter ready and have it in the oven to bake. It took about 60 minutes for our loaf to bake and the recipe said it would take 50-55 minutes.
This recipe is written very short and to the point. I like recipes that give me a little background information about the recipe. This one did not include anything extra, but the recipe itself is written well and is pretty easy to understand. I am not always very good about following recipes ingredient for ingredient. I did manage to follow this recipe ingredient for ingredient but I can see many ways that I can add or substitute ingredients.
The batter can be made into loaves or muffins. Quick bread by nature aren’t always the most versatile of breads because the number of ways to serve them are limited. Carrot Raisin Muffin? Yum. Carrot Raisin Bread grilled cheese? No thanks! Either way Luke, Madeline and I all give this bread a thumbs up I plan to make this recipe again with the addition of some of my normal additions and substitutions.
Hands on time: 5
Total time: 4
Make it again: 5
Mommy Score: 1
Daddy Score: 1
Maddy Score: 1
Total Score: 27
Coming up next week: Pita Bread