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Radish-carrot date nut bread

by:
May 22, 2012
3.8
4 Ratings
  • Makes 1 large loaf or 2 small loaves
Author Notes

We have an abundance of radishes and carrots (and beets) in our garden. This bread is a good way to get my kids to eat even more veggies. The fat is from nuts, not butter or oil, and the sugar is from dates. You can even throw in a banana and oatmeal if you want. —renee tatterson

Test Kitchen Notes

Barely sweet, with a satisfying dense, chewy and moist texture, this quick bread would be appropriate for breakfast, snack-time or to accompany dinner. The addition of oatmeal and one banana added texture and sweetness, and although a smear of honey was delicious, I didn't find it necessary for maximum enjoyment of this hearty, wholesome vegetable-date-nut loaf. While the radish does not have a pronounced presence in the recipe, this atypical veggie addition, as well as the use of two nut flours, and natural sweeteners is an inspiration in healthy baking. —LiveToEat1960

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Ingredients
  • 6 Medjool dates, pitted
  • 1/3 cup Boiling water
  • 2/3 cup Almond flour (or almonds ground in spice grinder)
  • 1/3 cup walnut flour (or walnuts ground in spice grinder)
  • 1 cup Grated carrots (about 3-4)
  • 1/2 cup Grated radishes (6-7), any variety except black radishes
  • 1 cup Whole wheat flour
  • 1 teaspoon Baking soda
  • 1 1/2 teaspoons Ground Cinnamon
  • 1/4 teaspoon Ground ginger
  • 1/4 teaspoon Ground Cardamom
  • 1/4 teaspoon Sea salt
  • 3 Eggs
  • 1-2 Bananas (optional)
  • 1/2 cup Oatmeal (optional)
Directions
  1. Butter and flour a loaf pan (or2 )and cut piece of parchment to fit in bottom. Preheat oven to 350 degrees.
  2. Place dates in boiling water to soften while preparing rest of ingredients. Measure all dry ingredients, carrots, and radishes into a large bowl and mix to combine.
  3. In food processor fitted with metal blade, process the dates and water until smooth. Add eggs and pulse until combined. Add wet ingredients to dry ingredients and veggies. Stir just until combined.
  4. Pour batter into prepared pan(s). Bake for 40-45 minutes or until toothpick inserted in center comes out clean. If you've divided the batter between two pans, the bread will take less time to bake. Check after 20 minutes.
  5. Let cool on wire rack before wrapping. My kids don't let me get that far. Eat warm w/ honey comb.
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6 Reviews

Write a Review
judy November 11, 2020
Excellent. I used hazelnut flour as I did not have walnut flower. Used banana. Will make again 11@@@
judy November 11, 2020
Excellent. I used hazelnut flour as I did not have walnut flower. Used banana. Will make again 11
judy November 11, 2020
Excellent. I used hazelnut flour as I did not have walnut flower. Used banana. Will make again
judy November 11, 2020
Excellent. I used hazelnut flour as I did not have walnut flower. Used banana !
Csweeney June 23, 2014
This bread is really good, although you'd never know it contains radishes. I included the oats (soaked) but not the banana, and it was plenty sweet for me.
Raquelita April 14, 2013
I wonder if this could be made with rice flour instead of wheat flour? I'm trying to accomodate some dietary restrictions of coworkers (one is on an anti-inflammatory diet that excludes wheat, the other is gluten-free so I'd also omit the oatmeal). Thanks!