ROASTED CARROT BREAD

The carrots are not roasted in this bread, though you are welcome to roast them them as well. The actual bread is roasted — as long as you have the roasted setting on your oven. No roasted setting, no problem — just increase the baking temperature time to……. This moist, whole grain, naturally sweetened bread could be for breakfast or a side for lunch or dinner.

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INGREDIENTS
1 3/4 cup whole wheat flour (for gluten-free options: almond flour, Bob’s Red Mill GF 1:1 Baking Flour, King Arthur GF Measure for Measure Flour)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 large carrots, peeled and grated (yes, it is a lot :)
1/2 cup unsweetened applesauce
1 1/2 cups Greek yogurt, nonfat, plain
1 teaspoon vanilla extract
nonstick cooking spray
PREPARATION
Preheat oven to 375 degrees, on “roast” if your oven has this feature. Lightly spray loaf pan with nonstick cooking spray and set aside.
In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt and ginger. Blend well with a whisk. Add the grated carrots and mix well to combine.
In a medium mixing bowl, beat the oil and eggs well. Add the yogurt and vanilla and mix to combine. Pour the wet ingredients into the dry and mix well until just combined. Pour into prepared loaf pan. Roast for 40–45 minutes, or bake for 55–60 minutes, until a toothpick placed in center comes out dry. Remove from oven and cool for at least 10 minutes in pan, then remove, slice and enjoy. Makes 12 servings.