From Mark Bittman’s blog.
- 4 tablespoons (1/2 stick) cold butter, plus butter for the pan
- 2 cups all-purpose flour (I did a combination of 1 ¼ cups all-purpose, ½ cup whole wheat, and ¼ cup course wheat bran)
- 1 cup brown sugar (golden or dark)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup almond milk
- 1 tablespoon grated orange zest
- 1 egg
- 1 cup grated carrots
- ½ cup sliced almonds
- Heat the oven to 350° F.
- Grease a 9 x 5-inch loaf pan with butter.
- Stir together the dry ingredients.
- Cut the butter into bits, then use a fork, 2 knives, or your fingers to cut or rub it into the dry ingredients until there are no pieces bigger than a small pea. (You can use a food processor for this step, which makes it quite easy, but you should not use a food processor for the remaining steps or the bread will be tough.)
- Beat together the milk, zest and egg.
- Pour into the dry ingredients, mixing just enough to moisten; do not beat and do not mix until the batter is smooth.
- Fold in the fruit and the nuts, then pour and spoon the batter into the loaf pan.
- Bake for about an hour, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Cool on a rack for 15 minutes before removing