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Harvest Bread




Source of Recipe


adapted from Russell’s Bakery and Coffee Bar in Austin, Texas (printed in Bon Appetit, Jan. 2006)


Recipe Introduction


This is more like a carrot cake. It is delicious.


List of Ingredients




2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
2 cups sugar
¾ cup oil
¾ cup buttermilk
3 large eggs
2 tsp. vanilla extract
2 cups grated peeled carrots
1 ½ cups flaked sweetened coconut
1 cup chopped walnuts
8 ¼-oz. can crushed pineapple in juice, drained


Recipe



Preheat oven to 350 degrees. Spray 9x5” loaf pan with nonstick spray. Cut 15x4” strip of parchment paper. Line bottom and narrow sides of loaf pan with parchment paper, leaving overhang. Spray paper with nonstick spray.
Whisk flour, baking soda, cinnamon, and salt in large bowl. Whisk sugar, oil, buttermilk, eggs, and vanilla extract in medium bowl to blend. Add sugar mixture to flour mixture; stir just to blend. Add carrots, coconut, walnuts and pineapple; stir to distribute evenly.
Transfer batter to prepared loaf pan. Bake until tester inserted into center comes out clean, about 1 ½ hours. Cool. 10 minutes. Run sharp knife around edges of pan. Invert bread onto rack; remove parchment paper. Turn bread over and cool completely.