Special thanks goes to my upstairs neighbors, who loaned me a cup of flour. Yet another example of how I am not a baker, I forgot to check that I had everything before I started! Luckily, I got my flour and found someone to give my extra bread. That's what I call a keep Sarah skinny win!
This would be a perfect weekend breakfast, either with the sour cream drizzle or a smear of cream cheese!
Orange Carrot Bread
1 cup greek yogurt (0% fat)
2 cups sugar
2 teaspoon vanilla extract
2 teaspoon orange zest
3 cups flour
1 teaspoon cinammon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
First, grate enough carrots to make 2 1/2 cups. I used my food processor with a grater attachment, but a box grater is just fine.
Wet ingredients: First beat the eggs until lighter in color. Add the sugar, yogurt, vanilla, and orange zest, combine. Then add the grated carrots.
Dry Ingredients: Either sift or whisk the flour, baking soda, baking powder, cinnamon, and salt. Add to the wet ingredients in 3 batches.
Prepare the bread for the oven preheated to 325 F. Butter and lightly flour 2 loaf pans. Divide the batter into the two pans, filling about halfway.
Bake for about 50 minutes, until a knife pulls out clean.
Breakfast quick bread? Outstanding! Spread with cream cheese or . . .
Orange Sour Cream Drizzle
2 oranges, juiced
1/2 cup sour cream
1/4 cup greek yogurt (0% fat)
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Whisk together all of the ingredients and drizzle over the bread. Tangy, citrusy, and the perfect compliment!
I'm starting to become a baker! Now you get to it!