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
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Ingredients
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2
eggs, lightly beaten
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1 1/4 cups
milk
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2/3 cup
vegetable oil or melted butter
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3 cups
all-purpose flour
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3 1/2 teaspoons
baking powder
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2 teaspoons
cinnamon
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1 teaspoon
nutmeg
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1/4 teaspoon
cardamom
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1 teaspoon
salt
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1 cup
packed dark brown sugar
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2 cups
shredded carrots
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3/4 cup
wild rice
Directions
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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.
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Preheat the oven to 350°F. In a large bowl, whisk together the eggs, milk, oil (or butter), and carrots.
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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.
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Add the dry ingredients to the wet ingredients and mix until just combined.
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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.
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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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