“Five Tribes” Carrot Bread

  • 1 pound carrots, peeled and grated
  • 1 1/4 cups milk
  • 1 1/4 cups unbleached flour
  • 1 1/4 cups cornmeal
  • 1 1/2 teaspoons baking powder
  • 2 eggs, beaten
  • 2 tablespoons melted butter, or lard
  • 1/2 cup honey
  • 1/2 cup dried blueberries, or raisins

 

Preheat oven to 375 degrees. Place carrots and milk in a saucepan, and bring to boil. Reduce heat and simmer for 5 minutes. Remove from heat and cool.

Combine flour, cornmeal, baking powder, eggs, butter, and honey in a mixing bowl. Stir in dried blueberries or raisins, carrots, and liquid. Butter a large (5×9 inch) pan. Pour batter into pan and bake for 60 to 70 minutes.

From “Carrot Bread”, and found in Spirit of The Harvest: North American Indian Cooking by Beverly Cox and Martin Jacobs.

This is a moist bread that the author’s describe as really more like a cake. It is fabulous served warm with butter, or as a desert. I made mine for the first time and served it with their “Cherokee Brunswick Stew”, with rabbit. “Yum!”

472 thoughts on ““Five Tribes” Carrot Bread”

  469. You really make it seem so easy with your presentation but I find this matter to be actually something that I think I would never understand. It seems too complex and very broad for me. I am looking forward for your next post, I will try to get the hang of it!

    Reply

  470. I抳e been exploring for a little for any high-quality articles or weblog posts on this sort of area . Exploring in Yahoo I at last stumbled upon this site. Reading this information So i抦 satisfied to exhibit that I have a very good uncanny feeling I came upon exactly what I needed. I most indisputably will make sure to don抰 omit this site and give it a glance on a constant basis.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

A Journal of Honest Food, Freedom, and The Natural World