I can personally attest to the fact that this carrot orange bread is killer. It’s awesome fresh out of the oven, it’s a winner for breakfast, and it’s an absolute gem topped with almond butter and dark chocolate chips. But don’t take my word for it: take my experience eating nine loaves of this for it. Yeah, this bread and I, we’ve very well acquainted. Although I wouldn’t recommend making nine loaves in the span of, like, 2 weeks or so, you can rest assured that the pleasantly sweet flavor of this bread doesn’t get old easily. Or at all, as far as I can tell.
I don’t want to overstate this but it’s kind of a big deal. See, usually, by the time I have made a dessert frequently enough to get it just right, I am so sick of it. But I have been eating this bread like it’s going out of style. Sorry, family, friends, neighbors and coworkers; this one’s all mine.
I’d love to tell you that this bread was inspired by something profound and interesting, but honestly, the only reason I made it at first was to use up some of the huge box of clementines I bought just because they still had their leaves attached and I am an easy target. Oh, Trader Joe’s, you tricky minx. The carrots serve two purposes: first, I really like carrot cake this time of year, and second, if you put vegetables in cake, you can call it bread and eat it for breakfast. I mean, everyone knows that, right?
Nutrition Information: Yield: 12
Amount Per Serving: Calories: 144Saturated Fat: 1gCholesterol: 31mgSodium: 210mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 5g