BLUEBERRY AND CARROT BREAD
Hierdie resep het ek verlede maand gemaak. Kan nie onthou of ek reeds hier gepos het nie. Dit was n absoluut wenresep en was heerlik en maklik- iets wat ek beslis weer sal maak en my familie kry gesonde vrugte en groente in
Makes 2 loaves
4 extra large eggs
250 g Demerara sugar
330 ml vegetable oil
10 ml vanilla essence
400 g cake flour
1 T baking powder
1 and half tsp baking soda
Half tsp salt
1 and half tsp cinnamon
2 tsp ground ginger
200 g blueberries plus extra to sprinkle
1 large carrot, peeled and grated
6 bananas, mashed
100 g pecan nuts, roughly chopped
Preheat oven to 180
Grease 2 loaf tins (of 1L capacity each) and line with baking paper
Set aside
Cream the eggs and Demerara sugar together in a medium bowl for about 3 mins until pale and creamy
Add the vegetable oil and vanilla essence and beat until mixture is well combined
Sift together the cake flour, baking powder, baking soda, salt, cinnamon and ginger and add these dry ingredients to the egg mixture
Add the remaining ingredients and fold together until just combined
Pour mixture into the prepared tins and scatter extra blueberries on top
Bake 50 mins or until skewer comes out clean
Allow loaves to cool in their tins for 5 mins and then turn out onto cooling rack
Recipe posted by: Angela Landsberg
Photo: Angela Landsberg
