This fragrant carroty rye bread is easy-to-make and well-stored at room temperature. It can last for a couple of weeks, placed in a container or wrapped in parchment paper. Can be a part of a breakfast or brunch, and a dessert by itself if served with a topping. Enjoy!:)
1 heaped cup carrots, grated [2 medium carrots]
1/2 heaped cup pumpkin, grated [130 g, skinned, deseeded]
2/3 cup neutral corn oil
4 large eggs
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 1/2 cup rye flour
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp baking soda
1 tbsp lemon juice
1/2 cup chopped hazelnuts
1/2 cup black raisins
a handful of hazelnuts for topping
Preheat the oven to 180°C/350°F. Either grease and flour, or line a 25x11cm loaf pan with parchment paper.
Beat the eggs, oil and granulated sugar. Add in grated carrot and pumpkin.
Mix brown sugar, spice and sifted rye flour together. Combine the wet and dry ingredients. Add baking soda with lemon juice and mix everything well. Stir in raisins and hazelnuts.
Pour the batter into the prepared baking pan. Top with chopped nuts. Bake for about 30-35 minutes until browned and the toothpick goes out clean. Allow to cool in the open oven for 5-10 minutes. Remove and transfer onto the wire rack to let cool completely. Slice and enjoy!:)