The weather outside is frightful, so why not dig into a delicious, warm slice of amaranth bread? Amaranth, an ancient grain packed with protein and fiber, brings a soft, nutty flavor to this wholesome loaf. Carrots add a unique sweetness that’s complemented perfectly by warm spices such as cinnamon, ginger and cloves. Serve some any time of the day with a cup of tea and jam or honey.
Spiced Amaranth Bread With Carrots & Pecans
Recipe courtesy of Michelle Abendschan for Bob’s Red Mill
Makes 10-12 servings
Ingredients
1-¾ cup grated carrots
1 cup all-purpose flour
½ cup whole wheat pastry flour
¾ cup brown sugar, tightly packed
¼ cup amaranth
½ cup pecans, chopped
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
¼ tsp. powdered ginger
1/8 tsp. ground cloves
½ cup coconut oil, melted
¼ cup low fat buttermilk
¼ cup molasses
2 tsp. vanilla extract
2 large eggs
Non-stick cooking spray
Directions
- Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan with non-stick cooking spray.
- Use a stand mixer to combine brown sugar, buttermilk, molasses, eggs and vanilla extract.
- In a separate bowl, sift together all-purpose flour, whole wheat pastry flour, cinnamon, nutmeg, baking powder, baking soda, salt, ground ginger and cloves. Stir in amaranth.
- Add the flour-amaranth mixture, along with melted coconut oil, to the stand mixer. Mix on medium until combined, using a spatula to scrape down the sides if needed.
- Add carrots and pecans and stir.
- Pour batter into greased loaf pan and spread out evenly. Bake for 45-50 minutes.
- Cool in pan for about 15 minutes. Remove from pan and let cool completely on a wire rack.