PUMPKIN/CARROT LOAF WITH A HINT OF BRANDY

It was quite a treat to use up one of autumn’s favorite foods. I did so in the form of a pumpkin and carrot loaf. During the fall months, I like to have on hand a package or two of frozen pumpkins. These are handy for pancakes, waffles, cupcakes and soups.

Today I decided to make a warm pumpkin loaf. But, I also incorporated shredded carrots which turned out to be perfect partners as they provided an extra sweetness to the loaf. I allowed my food processor to do a quick shred of the carrots; however, a grater could also be used.

SOME OF THE MAIN INGREDIENTS FOR PUMPKIN/CARROT LOAF
SOME OF THE MAIN INGREDIENTS FOR PUMPKIN/CARROT LOAF

Ingredients:

  • Pumpkin (1 cup)
  • Shredded carrots (1 cup)
  • Whole-wheat flour (1 cup)
  • All-purpose flour (1/2 cup)
  • Baking powder (1 teaspoon)
  • Baking soda (1/4 teaspoon)
  • Salt (1/4 teaspoon)
  • Vanilla (1 teaspoon)
  • Cinnamon (teaspoon)
  • Nutmeg (1/4 teaspoon)
  • Canola oil (1/2 cup)
  • Egg (2 large)
  • Dark sugar (1/2 cup)
  • Brandy (splash) (optional)

Method:

  1. Cream oil and sugar.
  2. Add beaten eggs along with lemon juice and vanilla.
  3. Fold in dry ingredients.
  4. Add and fold in pumpkin, carrots, raisins along with splash of brandy.

    BATTER FOR PUMPKIN AND CARROT LOAF
    BATTER FOR PUMPKIN AND CARROT LOAF
  5. Place in greased loaf dish.

    PUMPKIN/CARROT LOAF READY FOR OVEN
    PUMPKIN/CARROT LOAF READY FOR OVEN
  6. Bake in pre-heated 325 degree oven for approximately one hour or with a clean tooth pick test.

Loaf was a moist and sweet (not overly) treat. From my observations, baking with frozen pumpkin can sometime leave an after taste to the palate; however, incorporating the carrots eradicated this and gave a beautiful balance.

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