Maple Carrot Bread
Author: 
Recipe type: Baking, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 2 loaf pans
 
These make great muffins too; just reduce the bake time to about 15 minutes.
Ingredients
  • DRY INGREDIENTS
  • 3 cups of all-purpose or pastry whole wheat flour
  • 1 t salt
  • 1 t baking soda
  • 3 t baking powder
  • 1 t *cinnamon--optional
  • WET INGREDIENTS
  • 3 eggs
  • 1 cup oil
  • 1 cup brown *sugar, packed
  • ½ cup maple syrup
  • 2 t vanilla extract
  • 3 cups grated carrot
  • ½ cup milk
  • 1 cup chopped walnuts
  • GLAZE TOPPING
  • 1 cup confectioner’s sugar
  • ½ cup maple syrup
  • 1 t vanilla extract
Instructions
  1. Grease two loaf pans. Place parchment or waxed paper at the bottom for easiest release. Preheat oven to 350◦ F.
  2. In a large bowl combine the “Dry Ingredients” using a whisk to make sure they are thoroughly combined.
  3. Next, beat the “Wet Ingredients” together in a mixing bowl.
  4. Add the dry to the wet ingredients and stir until combined—DO NOT OVER-STIR!
  5. Pour into prepared pans and bake at 350◦ F for about an hour. Insert a skewer in the center to check that the interior is done before removing from the oven. The loaf is baked if the skewer comes out clean or with few crumbs.
  6. Once baked, remove from oven and cool on a rack for 10-20 minutes. Next, remove bread from the pan and cool further on a rack.
  7. Whisk the confectioner's sugar,maple and vanilla until completely smooth. Drizzle maple glaze over the warm bread. It will set once cooled.
Notes
*Cinnamon can sometimes over-power the subtle flavor of maple. For greater maple flavor, leave out the cinnamon altogether and drizzle or sprinkle maple syrup or maple sugar on top of the unbaked loafs. Once baked, follow with the maple glaze.
**This recipe is very flexible, I have left out the sugar altogether and reduced it by half with still great, fluffy less-sweet muffins.
Recipe by Local Global Kitchen at http://localglobalkitchen.com/maple-carrot-bread/