Carrot Pine Nut Chile Bread
Elevate your bread-making game with this vibrant Carrot Pine Nut Chile Bread, a savory loaf packed with bold flavors and wholesome ingredients. Featuring the earthy sweetness of grated carrots, the toasty crunch of pine nuts, and a fiery kick from finely chopped red chile, this recipe is further enhanced by fragrant cumin, coriander, and fresh parsley. Perfectly moist and easy to make, this bread comes together in just under an hour, making it an ideal accompaniment for soups, salads, or as a unique snack on its own. With its combination of warm spices and a touch of heat, this loaf brings a delightful fusion of textures and tastes to your table. Whether served warm or at room temperature, Carrot Pine Nut Chile Bread is sure to impress as a flavorful and versatile addition to any meal.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 1 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 1 tablespoon Granulated sugar
- 2 large Eggs
- 0.75 cups Milk
- 0.25 cups Vegetable oil
- 1 cup Carrots, grated
- 0.25 cups Pine nuts, toasted
- 1 medium Red chile, finely chopped
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, salt, ground cumin, ground coriander, and sugar.
In a separate medium-sized bowl, beat the eggs lightly. Then mix in the milk and vegetable oil until combined.
Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the grated carrots, toasted pine nuts, chopped red chile, and fresh parsley. Ensure the ingredients are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. It pairs beautifully with soups, salads, or as a standalone savory snack.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 2940 mg | 128% | |
| Total Carbohydrate | 251.0 g | 91% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 40.1 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 473 mg | 36% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2106 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
