BackSpiced carrot raisin tea bread
When you want a sweet treat, this tea bread delivers. Enjoy a healthier take on traditional dessert breads.
Flaxseed flour and spices, including cayenne pepper, combine to give this tea bread a rich flavor.
To make this plant based, use maple syrup instead of honey.
Ingredients (Serves 18)
- 1 1/2 cup whole-wheat pastry flour
- 1/4 cup flaxseed flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ground cayenne pepper
- 2 eggs
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/2 cup unsweetened applesauce
- 1/4 cup olive oil
- 3/4 teaspoon almond extract
- 1 tablespoon grated lemon zest
- 2 cups shredded carrots (about 4 carrots)
- 2/3 cup raisins
Directions
Heat oven to 375 F. Sift wheat and flax flours, baking soda, baking powder, salt and spices into a large bowl. Whisk until combined.
In a separate bowl, mix together eggs, brown sugar, honey, applesauce, olive oil and almond extract. Stir in lemon zest, carrots and raisins.
Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix. Pour batter into a lightly greased 9-by-5-inch loaf pan and bake at 375 F for 45 to 60 minutes, until a tester inserted into the center comes out clean. Cool and cut into 1/2-inch slices.