Carrot Quick Bread
Carrot Quick Bread
Pan de ZanahoriaQuick breads are becoming more common in Mexico, often served in colorful napkin-lined baskets. They are wonderful additions to a Mexican brunch. I was especially impressed by the whole-wheat baked goods in Zacatecas, a beautiful colonial city in north-central Mexico with a rich history.Zacatecas was a thriving mining center in the eighteenth century, when gold and silver mining brought growth and prosperity to the area. This high-altitude city (at 8,100 feet), and the hilly terrain, makes exploring through the cobblestone streets a "breath-taking" experience, but Zacatecas is well worth seeing. I love the view from La Bufa, the hill that towers over the city, or by taking a ride on the teleferico (cable car) that also affords a fantastic view. This is also a grain-growing region, and whole-grain bakery products are common.
Ingrediënten
Makes 1 (71⁄2- × 33⁄4-inch) loaf 1 cup all-purpose flour
- ½ cup whole-wheat flour
- ½ cup plus 1 tablespoon sugar
- 2½ teaspoons baking powder
- ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ¼ teaspoon salt
- 1 large egg
- ½ cup whole milk
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup peeled and finely shredded carrots
Instructies
- Preheat oven to 350°.
- Grease a 71⁄2- × 33⁄4-inch loaf pan and line with waxed paper or parchment paper.
- In a large bowl, whisk together the flours, sugar, baking powder, cinnamon, and salt.
- Make a well in the center.
- In a small bowl mix the egg with the milk, oil, and vanilla.
- Pour the wet ingredients into the well of the dry ingredients and add the carrots.
- Stir just to combine.
- Do not over mix.
- (The batter will be thick.
- )
- Spoon into prepared loaf pan and bake 40 to 45 minutes, or until a tester inserted in the center comes out clean.
- Cool on a rack about 5 minutes before removing from the pan.
Notes / Tips / Wine Advice:
Serve warm or at room temperature.
