An Addictive Brioche-Like Carrot Bread (With a Twist!)

Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This one comes from Mariya Yufest, who was inspired by a similar recipe in the Soviet cookbook, The Book of Tasty and Healthy Food.

---

If you’re looking for a carrot bread that isn’t a frosting-free cake (although, we do love a sweet carrot bread!), then look no further. This carrot-flavored loaf embraces the vegetable’s savory side.

When I say carrot bread, you probably think of those quick, cakey loaves leavened by baking soda or powder. But this recipe speaks to the other bread: yeast-raised. The additional time—and most of it is inactive—pays off in additional flavor.

Community member Mariya Yufest adapted this alternative carrot bread from an old Soviet cookbook.

Loosely translated, The Book of Tasty and Healthy Food was published in 1955 and glorified by the academy of medicinal sciences of the USSR! Wonder what Lenin would have thought of my recipe?

Flavored with oregano, garlic, nutmeg, and cayenne (as well as carrots, of course), the dough comes together in just one bowl. The carrots add just enough moisture so that the loaf forms a golden, crispy crust and almost brioche-like center in the oven.

Feel free to nibble on this bread straight from the oven, or swoop on butter plus a sprinkle of flaky sea salt. Or top toasted slices with Vermont cheddar or mango chutney. It is best on the day it's made, but no worries if you cannot finish it all—it perfectly transitions into croutons.

Do you have a recipe that's been passed down in your family? Or one you want to make sure your future generations make? Let us know in the comments and it might be featured as one of our heirloom recipes!