Condensed Milk Carrot Loaf
servings1 Loaf
This Condensed Milk Carrot Loaf is filled with cranberries, seeds and nuts. Served with a spread of butter, it makes a great breakfast or snack.
Ingredients
- 1 can / 397g sweetened condensed milk
- ½ cup / 125ml buttermilk SEE NOTE 1 for substitution
- ¼ cup / 60ml oil
- 2 teaspoons vanilla extract
- 1 teaspoon vinegar
- 2 cups / 240g all purpose / cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon powder
- 1 ½ cup / 75g grated carrot
- ½ cup mixed seeds, nuts and cranberries or raisins ( optional)
Instructions
- 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.
Recipe 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.
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