Wild Rice and Carrot Tea Bread

By Posie (Harwood) Brien
January 3, 2017
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Author Notes: I found this odd-sounding quick bread in the Lundeberg Rice archives. I haven't cooked wild rice in years, but was intrigued by the texture it could add to an otherwise simple carrot loaf. I played with the spices slightly, and if you prefer a loaf with less texture, you could certainly pulse the cooked rice slightly in a food processor before adding it to the dry ingredients. The results are weird and wonderful: toothsome and sweet and striking-looking.Posie (Harwood) Brien

Makes: one 9x 5-inch loaf

  • 2 eggs, lightly beaten
  • 1 1/4 cups milk
  • 2/3 cup vegetable oil or melted butter
  • 3 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1 teaspoon salt
  • 1 cup packed dark brown sugar
  • 2 cups shredded carrots
  • 3/4 cup wild rice
  1. Add the wild rice along with 1 1/4 cups water to a medium saucepan, and bring to a boil. Once boiling, reduce to a low simmer, cover, and cook for 45 minutes. Remove from heat, fluff with a fork, and drain off any excess water. Measure out 1 cup of cooked rice; save any extra for another use.
  2. Preheat the oven to 350°F. In a large bowl, whisk together the eggs, milk, oil (or butter), and carrots.
  3. In a separate large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, brown sugar, and salt. Add the drained wild rice and toss to coat.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Grease a 9x5-inch loaf pan and pour the batter into the pan. Bake for about 1 hour to 1 hour and 15 minutes, or until a tester inserted in the center comes out clean.
  6. Allow the loaf to cool for 10-15 minutes in the pan before turning it out onto a rack to finish cooling.

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