Almond Carrot Bread

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


  1. Heat the oven to 350° F. 
  2. Grease a 9 x 5-inch loaf pan with butter. 
  3. Stir together the dry ingredients. 
  4. 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.) 
  5. Beat together the milk, zest and egg. 
  6. Pour into the dry ingredients, mixing just enough to moisten; do not beat and do not mix until the batter is smooth. 
  7. Fold in the fruit and the nuts, then pour and spoon the batter into the loaf pan. 
  8. Bake for about an hour, or until the bread is golden brown and a toothpick inserted into the center comes out clean. 
  9. Cool on a rack for 15 minutes before removing

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