Appalachia Appalachian Food

Carrot Bread

carrot-bread-recipe

I’m still on the toasted sweet bread kick for dinner (lunch) every day. This past week I stumbled upon a carrot bread recipe. You can find it here.

It’s actually more of a carrot cake in a loaf pan recipe. It was good, but by the end of the week I wasn’t enjoying it very much. I think it was a little too sweet for my middle of the day meal. If you’ve got a sweet bread recipe you enjoy please leave a comment and tell us about it.

Tipper

Appalachian Cooking Class details

Come cook with me!

MOUNTAIN FLAVORS – TRADITIONAL APPALACHIAN COOKING
Location: John C. Campbell Folk School – Brasstown, NC
Date: Sunday, June 23 – Saturday, June 29, 2019
Instructors: Carolyn Anderson, Tipper Pressley

Experience the traditional Appalachian method of cooking, putting up, and preserving the bounty from nature’s garden. Receive hands-on training to make and process a variety of jellies, jams, and pickles for winter eating. You’ll also learn the importance of dessert in Appalachian culture and discover how to easily make the fanciest of traditional cakes. Completing this week of cultural foods, a day of bread making will produce biscuits and cornbread. All levels welcome.

Along with all that goodness Carolyn and I have planned a couple of field trips to allow students to see how local folks produce food for their families. The Folk School offers scholarships you can go here to find out more about them. For the rest of the class details go here.

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6 Comments

  • Reply
    Ken Roper
    March 18, 2019 at 6:56 pm

    Tipper,
    One time you gave me a loaf of homeade bread, it was delicious. I don’t know exactly what kind it was, but I had it with my meal. I’ve had Carrot Cake before many times, but I ain’t sure if I ever had banana bread like Luann’s mother fixed. …Ken

  • Reply
    Miss Cindy
    March 18, 2019 at 6:27 pm

    Tip, I don’t recall making much sweetbread, mostly just banana nut bead and I always enjoyed it. It always seemed in between to me, you know not really bread and not really sweet.

  • Reply
    Janet Smart
    March 18, 2019 at 6:26 pm

    I like pear bread and yellow squash bread. I bake extras and and put them in the freezer.

    • Reply
      Quinn
      March 19, 2019 at 3:36 pm

      Janet, I’d love to hear more about pear bread and yellow squash bread!

  • Reply
    Luann
    March 18, 2019 at 3:33 pm

    Did you eat it with clotted cream and sea salt like the author did? Maybe that keeps it from being too sweet?
    Here’s the recipe my mother always used for banana bread: Banana Bread —from Mary L. Sewell
    1/2 c. butter
    1 c. sugar
    2 eggs
    3 mashed bananas (ripe work best)
    2 c. all purpose flour
    3 t. soda
    1/4 c. nut meats, chopped (pecans are great) I sometimes leave nuts out, still a great bread.
    1/2 t. salt

    Place butter, sugar and eggs in larger mixing bowl. Beat well. Add bananas and flour, beating well. Add remaining ingredients; blend with a spoon. Bake in a well-greased 9x6x3 inch loaf pan at 350 degrees for 1 hour or till done. Test with toothpick for doneness.

    • Reply
      tipper
      March 18, 2019 at 4:14 pm

      Luann-I didn’t eat it with the cream and sea salt. I’m sure that would help cut the sweetness. Your mother’s banana bread sounds yummy 🙂

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