Reader Karen D. kindly sent us her recipe for a Carrot Bread that is a great use for your stored hard red winter wheat, if you have a grinder available to make whole wheat flour.
This recipe can be baked three different ways: In loaves, in a Bundt pan, or as muffins.
- 2 C. Packed Brown Sugar
- 1 C. Cooking Oil
- 3 Eggs (or substitute 3 T. powdered eggs and 1/3 C. Water)
- 2 C. Carrots, Finely Grated (or substitute 1 C. dehydrated carrots. Chop them in a blender before re-hydrating to reduce their size.)
- 1 C. Crushed Pineapple, Drained
- 3 C. Whole Wheat Flour, preferably freshly-ground. The flour need not be ground fine.
- 1 tsp. Salt
- 1T. Baking Soda
- 1 tsp Cinnamon
- 2 tsp Vanilla
- 1 C. Raisins (first soak them in warm water, and drain)
- 1 C. Walnuts, chopped to medium-sized pieces
- Grease and flour 2 bread pans, 1 Bundt pan, or 2 muffin pans (12 muffins per pan) with oil or vegetable cooking spray.
- Beat together brown sugar, oil and eggs. (There is no need to separately reconstitute powdered eggs in advance before adding to this mix).
- Stir in the pineapple and carrots.
- Blend together the other dry ingredients; stir this mixture into the batter thoroughly.
- Add vanilla, moistened raisins, and nuts.
- Stir again.
- Pour batter into prepared pan(s).
- Bake in bread pans for 45-40 minutes, or in a Bundt pan for 60 minutes, or in muffin pans for 20 minutes. With any of those methods, check to be sure the baking is complete, with a toothpick. If the toothpick doesn’t come out clean, then give it a few more minutes of baking, and then re-test.
Makes 1 Bundt pan loaf, 2 bread pan loaves, or 24 muffins.
Best served hot. But also great served cold, along with a glass of milk.
This stores for several days, refrigerated.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!