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.
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:
- Cream oil and sugar.
- Add beaten eggs along with lemon juice and vanilla.
- Fold in dry ingredients.
- Add and fold in pumpkin, carrots, raisins along with splash of brandy.
BATTER FOR PUMPKIN AND CARROT LOAF - Place in greased loaf dish.
PUMPKIN/CARROT LOAF READY FOR OVEN - 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.