Ingredients
Method
- Grease and line a 9 x 5 x 3-inch loaf pan / 23 x 13 x 6 cm with parchment / baking paper. Leave the paper to hang over the sides. This will make it easier to remove the loaf once it has baked.
- In a large bowl, combine the buttermilk, oil, vanilla extract, vinegar and condensed milk.
- In another bowl, Sift the flour, baking powder, baking soda ( bicarbonate of soda ) powdered cinnamon.
- Fold the flour mixture into the buttermilk mixture just until combined.
- Add in the grated carrot.
- At this step, go ahead and add in any, nuts, seeds, raisins or cranberries you prefer. SEE NOTE 2
- Mix until just combined, but avoid overmixing. SEE NOTE 3
- Transfer the batter to a greased and lined loaf tin.
- Bake in a preheated oven of 350°F / 180°C for 35 to 40 minutes or until a skewer inserted comes out clean.
- Remove from the oven and leave the loaf in the pan for 10 minutes before removing and transferring to a wire rack.
Notes
1. If you do not have buttermilk, then just substitute it by adding 1 tablespoon ( 15 ml) lemon juice or vinegar to ½ cup (125ml) milk.
2.Top and fill with an assortment of seeds, like sunflower, pumpkin and linseed before baking, and serve with a spread of butter for breakfast. It really does make the most amazing breakfast.
3.Avoid overmixing the batter, as overmixing will create a chewy dry texture when baked.
2.Top and fill with an assortment of seeds, like sunflower, pumpkin and linseed before baking, and serve with a spread of butter for breakfast. It really does make the most amazing breakfast.
3.Avoid overmixing the batter, as overmixing will create a chewy dry texture when baked.