Olive Oil Carrot Bread
This Olive Oil Carrot bread is packed with carrots and olive oil giving it some nutritional boost! Besides the healthy fats from all the olive oil, the oil also works well with the orange zest and spices to brighten up the loaf. The addition of buttermilk ensures a moist and hearty bread to enjoy on your Easter morning or ANY morning.
Servings 10 slice
- 2 cup whole wheat flour
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ c brown sugar
- 1 cup olive oil
- 3 eggs
- ¾ cup buttermilk
- 1 tsp vanilla extract
- 1 heaping tbsp. orange zest from ½ large orange
- 3 cups carrots grated
Preheat oven to 375F. Prep a loaf pan. Either grease the inside of pan or line with parchment paper.
In medium mixing bowl, combine flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Whisk together. Set aside
In a large bowl, whisk together sugar and olive oil. Whisk in eggs, buttermilk, and vanilla extract. Stir in orange zest.
Slowly fold flour mixture into large bowl of buttermilk mixture. Do not over stir. Gently fold in carrots and raisins.
Pour mixture into prepared loaf pan. Bake in oven until toothpick comes out clean. Baking time will vary based on oven but keep close eye on it around 40 minutes. Took 60 minutes in my oven.
Let cool completely before serving.