Cinnamon Carrot Bread

                                                   Gluten Free Cinnamon Carrot Bread
1 egg
1/4 cup melted butter
1 cup white sugar
1/2 cup cinnamon applesauce
2 carrots, peeled and finely grated
1.5 cups GF flour (Bistro Blend All Purpose GF Flour)
1 tsp baking soda
1 tsp salt
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 cup chopped pecans (optional)

Pre-heat oven to 350°F. Grease and flour a loaf pan using butter and GF flour. Tap out extra flour.
In a mixing bowl, beat egg slightly, add sugar, melted butter, apple sauce and carrots. Mix well and set aside. In a separate bowl, mix flour, baking soda, salt, cinnamon, and pumpkin pie spice together. Add carrot mixture to flour and mix until well combined. Fold in pecans. Pour into loaf pan and spread evenly. Bake for approximately 1 hour or until toothpick comes out clean.

When cooled, slice bread, drizzle with honey and enjoy with a hot cup of tea!

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