Dip this Mediterranean diet recipe bread into your extra virgin olive oil and enjoy the health benefits of both this Thanksgiving
A lightened-up, whole wheat carrot bread filled with walnuts, raisins, shredded coconut, and a touch of lemon zest. Ideal for dipping in your extra virgin olive oil!
Like most quick breads, this carrot bread is a pretty simple, straightforward recipe.
Whole Wheat Carrot Bread
- 1/2 cup raisins
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup melted butter, slightly cooled
- 2/3 cup honey
- 2 large eggs, room temperature
- 1/2 cup unsweetened applesauce
- 1/2 cup Greek yogurt, room temperature
- 1 1/2 cups grated carrots
- 1/2 cup sweetened shredded coconut
- 1/2 cup walnuts, chopped
- 1 tablespoon lemon zest
- Place the raisins in a bowl of hot water and set aside to soak for about 20 minutes.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit and prepare a 9.5x5 inch loaf pan by lining it with parchment paper, then greasing it with nonstick cooking spray.
- In a medium-size bowl, whisk together the dry ingredients (flour, baking powder, baking soda, spices, and salt). Set aside.
- In a large bowl, whisk together the melted butter, honey, eggs, applesauce, and Greek yogurt. Fold in the carrots. Gradually add the flour mixture, folding to combine after each addition.
- Drain the raisins, then add the raisins, coconut, walnuts, and lemon zest to the batter. Fold to combine. The batter will be thick.
- Pour into the prepared loaf pan and bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- Enhance by dipping in extra virgin olive oil - Mediterranean diet recipe ideas.