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Minnesota Cooking: Carrot Bread - Fifty Stirs - Then Bake
This carrot bread is moist, sweet, spicy and delicious. You place all the ingredients in the bowl before you start to stir.
Not like cookies, where you must mix the sugars and the egg, then introduce the flour and sodas.
Melt the Butter Slightly
I used one full stick of butter. I placed it in the large 33 cup Tupperware bowl and microwaved it for a few seconds, until it was partially melted in the bottom of the bowl.
One Bowl - All Ingredients
Repeat. One bowl. Put all ingredients in the bowl before you start to stir. Then, once everything is in the bowl, stir only 50 times. That is enough.
I didn't know if it would be helpful or not to spray cooking spray in the bread pan. -- It was helpful, since my bread fell out of the pan after I loosed the sides. Worked really well.
After Mixing Together
After stirring the fifty stirs, it is ready to drop into the prepared pan. This did not pour, it plopped into the pan. One large ball.
I formed it into a loaf shaped object, since I was going to coat it with a sugar/flour spice mixture, called streussel.
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 tsp nutmeg
- 1/2 tsp all spice
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1 Tbsp cinnamon
- 1/4 cup Canola oil
Mix them together and pour over the bread. This mixture will be crumbly. That is okay.
Oven Temperature 350
Oven temperature 350 degrees. You will need to bake the loaf for an hour and 15 minutes. The loaf will grow and almost fill the pan. Then, remove from the oven and place on a heat resistant surface, such as a cutting board.
Then, slide a knife along the edges of the pan and loosen the loaf from the pan. Mine just fell out at that point.
Cut into slices with an electric knife, if you have one. I like to spread butter across mine.
- 1 cup brown sugar
- 2 eggs
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups carrot, grated
- 1 stick, 8 tbsp butter, softened