Carrot Bread with Black Sesames
Spooky and delicious carrot bread topped with black sesame seeds
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- ⅔ cups granulated sugar
- ⅔ cups packed brown sugar
- ¼ cup unsweetened applesauce*
- 3 tablespoons pumpkin puree*
- ⅓ cup almond milk
- 2 inch fresh ginger peeled and grated
- 1 teaspoon vanilla extract
- 2 large approx 7oz total carrots, peeled and grated
- ½ cup vegetable oil
- 3 tablespoons black sesame seeds
Instructions
- Preheat the oven to 350F. Grease and flour a 9 x 5 baking pan.
- In a medium bowl, mix together the flour, baking powder, cinnamon, and salt. Set aside.
- In a larger bowl, mix together both sugars, apple sauce, pumpkin puree, almond milk, ginger, and vanilla.
- Gently fold in the flour into the wet ingredients, then fold in the carrots. It's encouraged that you leave lots of lumps and streaks of flour at this point.
- Carefully fold in the vegetable oil, getting rid of any streaks of flour this time, but leaving lumps in the batter.
- Pour the batter into the loaf pan and smooth out the top. Sprinkle the black sesame seeds over the top of the batter, gently pressing down to adhere them. The top should be completely covered in black sesame seeds.
- Bake until a toothpick comes out clean - approximately 70 - 85 minutes.
Notes
*I replaced some of the applesauce with pumpkin puree to intensify the orange color of the loaf. You can omit the pumpkin puree and to a total of ½ cup applesauce if desired.