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Quick: Harvest Bread




Source of Recipe


Bon Appétit (Russell's Bakery and Coffee Bar - Austin, Texas) - posted to RC by Catgurrl


List of Ingredients





2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
½ tsp salt
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
3 large eggs
2 tsp vanilla extract
2 cups grated, peeled carrots
One 7-ounce package flaked sweetened coconut
1 cup chopped walnuts
1 (8¼-ounce) can crushed pineapple in heavy syrup, drained

Recipe




1. Preheat oven to 300° F. Spray a 9- x 5-inch loaf pan with nonstick spray. Cut 15- x 4-inch strip of parchment paper. Line bottom and narrow sides of loaf pan with parchment paper, leaving overhang. Spray paper with nonstick spray.

2. Whisk all-purpose flour, baking soda, ground cinnamon, and salt in large bowl. Whisk sugar, vegetable oil, buttermilk, eggs and vanilla extract in medium bowl to blend. Add sugar mixture to flour mixture; stir just to blend. Add grated carrots, sweetened coconut, chopped walnuts, and crushed pineapple; stir to distribute evenly.

3. Transfer batter to prepared loaf pan. Bake until tester inserted into center comes out clean, about 1½ hours. Cool 10 minutes. Run sharp knife around edges of pan. Invert bread onto rack; remove parchment paper. Turn bread over and cool completely. (Can be prepared 2 days ahead. Store at room temperature in airtight container.)

Makes 1 loaf.