orange carrot bread

I am such a procrastinator. I know it, my husband knows it… I’m sure my mother knows it too. Now you all know it. 🙂

I usually wait until the day before I’m teaching a class to plan it out. Maybe that’s so it’s fresh in my mind?

Baby shower on Saturday? Make the gift Friday night.

Secret Recipe Club post scheduled for Monday morning? Bake on Saturday! Not as bad as waiting until Sunday, but still, pretty close.

For October I was assigned Sarah’s blog Everything in the Kitchen Sink to sneak around and bake/cook from. She has all her recipes neatly organized in categories. As I was looking through them I kept coming back to the first section – breakfast – specifically the orange carrot bread. I looked through a few more recipes but knew that was the one for me, so I book marked it. And it stayed bookmarked… it waited and waited. Then Saturday came around and I got to see what it was all about.

The ingredients came out. I quickly mixed them together, the only change being made was subbing in a little orange juice for some of the yogurt. Just about 3 tbsp since I ran out of yogurt.

I poured my 2 loaves and they got to baking. After 50 minutes in the oven they were done, but before I could dig in I had to leave for the babyshower. When I returned it was bread tasting time. First bite… mmmm. Second bite… mmmm. So delicious and surprisingly moist for having no added oil or butter. I’m glad the recipe made 2 loaves because after 1 day, an entire loaf was eaten… mostly by me but Jacob helped too (thankfully). We’ll make the second last most of the week, hopefully.

Orange Carrot Bread
makes 2 loaves

Ingredients

•  2 1/2 cups carrots, shredded
• 3 eggs
• 1 cup greek yogurt (I used 3 tbsp less yogurt and subbed in OJ)
• 1.5 cups natural cane sugar
• 2 teaspoon vanilla extract
• 2 teaspoon orange zest
• 3 cups whole wheat flour
• 2 teaspoon cinammon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon sea salt

Directions

1. Pre-heat your oven to 325 degrees.
2. First beat the eggs until lighter in color.  Add the sugar, yogurt (OJ), vanilla, and orange zest, combine.  Then add the grated carrots.
3. Whisk the flour, baking soda, baking powder, cinnamon, and salt.  Add to the wet ingredients.  Mix until just combined.
4. Coat 2 loaf pans with oil, and divide the mixture evenly into both.
5. Bake for 50 minutes, or until a toothpick comes out clean when inserted into the center.

Maybe I just work well under pressure?  With the case of this bread, it definitely turned out well for me. And Jacob too.

Do you put things off until the last minute?  Favorite quick bread?

Heather

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