Quick breads are among the most versatile baked goods. They’re equally welcome a breakfast or brunch, with a cup of afternoon tea or as dessert with a dollop of ice cream and a drizzle of caramel sauce. This week’s Brown Sugar Carrot Bread makes a hearty, sweet loaf that’s perfect for all of these occasions. I’ve begun the recipe by combining the dry ingredients-flour, baking powder, cinnamon, salt and ground nutmeg.
In another bowl I’ll combine shredded carrots, brown sugar, milk, melted butter and eggs. Stir well and then fold into the dry ingredients and then spread in a greased loaf pan.
While the Carrot Bread bakes I’ll whip up a simple cinnamon butter that’s the perfect spread for the bread.
Beat together some softened butter, brown sugar and ground cinnamon.
The flavor of this bread is vastly improved by wrapping it up in foil and waiting to slice and serve it until the next day. I promise-it’s worth the wait. The bread is delicious sliced and served and also can be toasted.