Carrot Cake Bread
90 mins
12 servings
430 kcal
per serving
Ingredients
- Quaker Oats 250g
- Milk of your choice 250ml
- Vegetable oil 125ml
- Vanilla 1 tsp
- Plain flour 250g
- Wheat flour 150g
- Brown sugar 100g
- Baking Powder 1 tbsp
- Baking Soda 1/2 tsp
- Ground Cinnamon 1/2 tsp
- Salt 1/2 tsp
- Shredded carrots (about 3 medium) 300g
- Raisins 100g
- Chopped walnuts 100g
- Eggs, lightly beaten 2
Preparation
- Heat oven to 180°C. Lightly spray bottom only of (2) 80mm loaf pans or (1) 115mm loaf pan with cooking spray or grease lightly.
- Combine oats and milk in medium bowl; mix well. Let stand for 10 minutes. Add eggs, oil and vanilla; mix well.
- In large bowl, combine flour, whole-wheat flour, sugar, baking powder, baking soda, cinnamon and salt; mix well.
- Stir in carrots, raisins and walnuts.
- Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix)
- Pour batter into prepared pans.
- Bake for 45 to 55 minutes (80cm pans) or 60 to75 minutes (115 cm pan) or until wooden pick inserted in center comes out clean and crust is golden brown.
- Cool in pan on wire rack for 10 minutes.
- Remove from pan. Cool completely.
- Store tightly wrapped.
Made with Quaker Gluten Free Traditional Wholegrain Oats
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