Cinnamon Carrot Bread
Living in the West Indies for Peace Corps, I made a few changes to adapt to the local food availability (and to add a little Caribbean flava):
1/2 c. wheat flour, 1/2 c. white
I c. shredded carrot + pulp from one very ripe mango
1/2 c. brown sugar, 1/2 c. granulated
I used soya oil instead
Added nutmeg, ground clove, and fresh grated ginger, raisins, and toasted sunflower seeds.
This bread turned out surprisingly moist and had a pleasantly not-too-sweet, spiced island flavor. The mango wasn't noticable -- I'd add a few more next time to see if that made a difference.
I recommend this recipe, especially if you like to stray from the original to add your own touches.
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Feb. 3, 2008