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Carrot Quick Bread |
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Print this Recipe (Pan de Zanahoria) Category: Quick Breads Makes 1 (7 1/2- × 3 3/4-inch) loaf Quick breads are becoming more common in Mexico, often served in colorful napkin-lined baskets. They are wonderful additions to a Mexican brunch. I was especially impressed by the whole-wheat baked goods in Zacatecas, a beautiful colonial city in north-central Mexico with a rich history. Zacatecas was a thriving mining center in the eighteenth century, when gold and silver mining brought growth and prosperity to the area. This high-altitude city (at 8,100 feet), and the hilly terrain, makes exploring through the cobblestone streets a "breath-taking" experience, but Zacatecas is well worth seeing. I love the view from La Bufa, the hill that towers over the city, or by taking a ride on the teleferico (cable car) that also affords a fantastic view. This is also a grain-growing region, and whole-grain bakery products are common. 1 cup all-purpose flour 1/2 cup whole wheat flour 1/2 cup plus 1 tablespoon sugar 2 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred) 1/4 teaspoon salt 1 large egg 1/2 cup whole milk 2 tablespoons vegetable oil 1 teaspoon pure vanilla extract 1/2 cup peeled and finely shredded carrots 1. Preheat oven to 350°. Grease a 7 1/2- × 3 3/4-inch loaf pan and line with waxed paper or parchment paper. In a large bowl, whisk together the flours, sugar, baking powder, cinnamon, and salt. Make a well in the center. In a small bowl mix the egg with the milk, oil, and vanilla. Pour the wet ingredients into the well of the dry ingredients and add the carrots. Stir just to combine. Do not over mix. (The batter will be thick.) 2. Spoon into prepared loaf pan and bake 40 to 45 minutes, or until a tester inserted in the center comes out clean. Cool on a rack about 5 minutes before removing from the pan. Serve warm or at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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