Cranberry Carrot Bread
Adapted from Terra Beata Farm.
Yield: 1 loaf
Ingredients
3 Tbsp (45 mL) Vegetable oil
1 Egg
1 ½ Cups (375 mL) Carrots, grated
1 Cup (250 mL) Fresh or frozen cranberries
1 Cup (250 mL) Brown sugar
1 tsp (5 mL) Lemon juice
1 tsp (5 mL) Baking soda
1 Cup (250 mL) Boiling water
3 Tbsp (45 mL) Poppy seeds
2 Cups (500 mL) Flour
2 tsp (10 mL) Baking powder
1 tsp (5 mL) Cinnamon
½ tsp ( 2mL) Salt
Directions
In large bowl, beat together oil and egg. Stir in carrots, cranberries, brown sugar, lemon juice, and soda. Pour on boiling water, and let rest.
In a separate bowl, combine remaining ingredients. When carrot mixture has rested at least 10 minutes, add to this mixture and stir just until moistened.
Pour into greased loaf pan and bake at 350 F for 40 to 50 minutes. Let cool in pan for 10 mins.
