Get the Recipe: Carrot Raisin Yeast Bread
This delicious yeast bread channels the flavours of carrot cake, with carrot, raisins, walnuts and cinnamon. Great eaten out of hand, make fabulous toast or use it for delicious French toast!
Ingredients
- 1 large carrot, peeled
- 3/4 cups lukewarm water, about 105F
- 1 Tablespoon Active Dry or Instant yeast
- 2 1/2 Tablespoons white granulated sugar, plus more for sprinkling
- 1 teaspoon fine table salt
- 2 Tablespoons vegetable oil, or a similar neutral cooking oil
- 1 teaspoon ground cinnamon, plus more for sprinkling
- zest of 1/2 orange
- 2 1/2 - 3 cups all-purpose flour
- 1/2 cup raisins, plumped in hot water and patted dry (see notes)
- 1/4 cup walnuts, chopped
Instructions
- Grease or spray an 8x4-inch loaf pan with cooking spray and set aside.
- Cut the peeled carrot in half crosswise into two pieces. Cook the carrots in a pot of boiling water until just fork-tender, about 3-5 minutes. Drain and immediately rinse with cold water to stop the cooking. Use a box grater to grate the carrot. Measure out the 1 cup needed and set aside.
- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine the lukewarm water and yeast. Stir and let stand for about 5 minutes. Stir in the carrots, white sugar, salt, oil, cinnamon, orange zest and 2 1/2 cups of the flour.
- Mix with a kneading hook until the flour is moistened. Begin adding the remaining 1/2 cup of flour, a couple of tablespoons at a time, until the dough cleans the bowl and wraps the kneading hook. Continue kneading with the kneading hook for 8-10 minutes, adding a bit more flour if necessary, until you have a soft, moist dough. Remove the dough to a floured surface and form the dough into a ball. Cover with a floured, clean towel and let rest for 30 minutes.
- Gently deflate the dough. With a rolling pin, roll the dough into a rectangle about 10x16 inches. Sprinkle the dough with a bit of cinnamon and white sugar, then scatter the plumped and dried raisins and walnuts over the top.
- Starting with the long edge, roll the dough up jelly-roll style and pinch the seam together. With a sharp knife, slice down the centre of the roll, starting about 1 inch from the end, but slicing all the way through to the other end. (See the step-by-step photos if this step isn't clear.)
- Twist the two strands together ("braid") and pinch together the loose end. Rearrange the twisted dough and push in from the ends to shorten the loaf so it will fit into the loaf pan, then transfer to the loaf pan.
- Spray a piece of plastic wrap and place it over the loaf pan, sprayed side down. Allow the loaf to rise until it just crests the side of the pan, about 1 hour. (It may take more or less time in your kitchen. Watch the loaf and not the clock :)
- Preheat oven to 350F (non-convection/not fan-assisted).
- Bake in preheated oven for 35-40 minutes, checking the loaf after about 25 minutes of baking and covering loosely with aluminum foil if it is sufficiently browned at that point. The bread will colour early, but the loaf will need 35-40 minutes in the oven to cook through. If you have an instant-read thermometer, the internal temperature should reach 195F. Let the bread cool in the pan on a cooling rack for 10 minutes before removing from the pan and allowing to cool completely before slicing.
- Store bread in an airtight container for up to 3 days or wrap well and freeze for up to 3 months.
Notes
To plump raisins: Place raisins in a bowl. Cover completely with hot water and let stand 15 minutes. Drain and pat dry.
Tips!
Leftover carrot raisin bread makes fabulous French Toast! See the details above this Recipe Card. You'll also find details for turning this leftover bread into bread pudding muffins.
You'll find step-by-step photos above this Recipe Card that you might find helpful when making/shaping this bread.
Serving: 1serving, Calories: 162kcal, Carbohydrates: 28g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Sodium: 201mg, Potassium: 112mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1003IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg
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