Cranberry Carrot Breakfast Bread

Cranberry Carrot Breakfast Bread

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For your next morning meal, bake a bread that feels more like a treat than breakfast! This clever recipe reuses leftover carrots and cranberries from your holiday feast into this delectably sweet treat.

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Chicago

Time needed

20 min preparation + 50 min cooking

Serving Size / Yield

8 servings

Ingredients

  • Non-Stick Cooking Spray
  • 3 cups All Purpose Flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • 3 Eggs, beaten
  • 1/2 cup Canola Oil
  • 1 tablespoon vanilla extract
  • 1/2 cup sweetened applesauce
  • 2 cup carrots, shredded
  • 3/4 cup dried cranberries

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Directions

Preheat oven to 350°F.
Spray two large loaf pans with cooking spray and set aside. In a large mixing bowl, combine flour, cinnamon, baking powder and baking soda in medium bowl, mix well and set aside.
Combine and mix together sugar and eggs in a separate large bowl with electric mixer on medium speed for 2 minutes. Gradually add vanilla and oil and mix 1 more minute. Add applesauce and flour mixture with a large spoon and mix until evenly textured. Add in cranberries and carrots and mix all together. Split the batter enough to fit evenly into the two baking dishes.
Bake for 50 minutes. When finished, turn off oven and let loafs cool on the racks for 10 minutes. When done cooling, remove from oven, cut each loaf and serve.


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