Monday, November 24, 2008

Rhew Pecan & Carrot Bread . . . with Flax

Last weekend my friend Becca's mom gave me one pound of Rhew Orchards delicious Texas Pecans...(you can find yours at Austin's downtown farmer's market on Saturday mornings) so I decided to try a few different fall recipes involving that delish treat.

While Pecan Pie was luring me - I decided that I'd look for something on the healthier side and I came across a fantastic recipe on Cookie Madness. It was so good, that we only made one tiny modification, replacing some of the oil with ground Flax seed to make it a smidge healthier:))

Try this super bread for the holidays - it is amazing toasted with a little butter!

Rhew Pecan & Carrot Bread with Flax

  • 1 1/2 cups shredded carrots, I used my trusty Cuisinart to chop em tiny
  • 1 cup boiling water
  • 1 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 Tbsp Ground Flax Seed
  • 1 teaspoon orange zest
  • 1 1/3 cups all purpose flour
  • 1 cup whole wheat flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 large eggs, lightly beaten
  • ½ teaspoon vanilla extract
  • ½ cup chopped pecans

Preheat oven to 350 degrees and spray a 9×5 inch loaf pan with cooking spray.

Combine the shredded carrots, boiling water, brown sugar, oil and orange zest in a medium bowl. Let this mixture cool while you mix the remaining ingredients.

Stir together both flours, baking powder, baking soda, salt and cinnamon in a large mixing bowl.

Lightly beat the eggs and stir them with the vanilla into the carrot mixture. Add the liquid ingredients to the flour mixture. Add pecans, then stir until well mixed (do not beat with a mixer).

Pour the batter into the pan and bake on the center rack for 1 hour. Cool, flip out of the pan...serve warm with a little butter.

I have a feeling this would make a pretty phenomenal base for an extra special French toast!

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