Thursday, August 13, 2015

Carrot Bread with Cranberries & Walnuts

The "Carrot Bread with Cranberries & Walnuts" (page 406) wraps up the section of Quick Breads in the Breads chapter of this book. I do believe this was a case of saving the best for last. I opted to make muffins instead of a loaf, a suggestion in the recipe head notes, and these were among the tastiest muffins I've ever made. Not so long ago, it would have been hard to convince me that a muffin containing no oil, dairy, or white flour could be so tender and moist, but I've been perfecting my skills when adapting recipes to this way of eating, and it's finally paying off. Any baked good containing fruit or vegetables will have a boost when it comes to staying moist, so the carrots and cranberries in this recipe helped with that. Spiced with cinnamon, allspice, and ginger, sweetened with brown sugar, and using applesauce instead of oil, all combined to make these muffins fruity and delicious. I will definitely be making these in the future, both as loaf bread, and as muffins.

Keeping it "McDougall Friendly" checklist:

  • Use a nonstick loaf or muffin pan, or if making muffins, line the cups with paper liners.
  • Use whole wheat pastry flour instead of all-purpose (white) flour.
  • Use ½ cup applesauce in place of the 1/3 cup oil.

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