Carrot Breakfast Loaf

Spring may be around the corner, and the temperatures are rising, but snow still covers the ground. To embrace the winter that remains, my boyfriend, Chris, and I are headed up north for the weekend to give dog sledding a try. With his love for dogs and my love for new experiences, it feels like the ideal way to get out of the house after a long, cooped up winter. 

We rented a rustic log cabin in the woods, with hopes to snowshoe along snowy tree-lined paths, relax in the sauna after the sun has set, and cuddle near a log fire before bed. The "rustic" nature of the cabin is real—with an outhouse and wood stove for heat, it will be an adventure just to keep ourselves warm in freezing temperatures. Even though there are hotels nearby, I campaigned for the cabin because we will be more likely to remember this experience (for better or for worse) years from now.

Isn't that what life is about—making memories?

With the weekend drawing near, I spent time in the kitchen baking up dishes to pack. When I was testing out the recipe for this carrot breakfast loaf, I really enjoyed how the natural sweetness of the carrot emerges. Along with the addition of raisins, coconut flakes, and walnuts, the hearty bread plays off the flavors of a carrot cake.

With a handful of granola bars and a loaf of this carrot bread, I hope to keep well fed for breakfast, with enough energy for a long day of mushing (and dog petting).

This Carrot Breakfast Loaf is a play off of the traditional carrot cake. The sweetness of the carrot complements the warm spices of cinnamon and nutmeg to create this spiced bread. Coconut flakes, raisins, and chopped walnuts are added to give the loaf additional flavor and texture. Serve each slice with a thick layer of butter and enjoy. 

One Year Ago: Oatmeal Fudge Bars
Two Years Ago: Traditional Challah
Three Years Ago: Blackberry Coconut Scones
Four Years Ago: Peanut Butter Chocolate Frosted Cake & Orange Coconut Pull-Apart Bread 
Five Years Ago:  Chocolate Oatmeal Muffins, Chocolate Oatmeal Raisin Cookies, & Coconut Whipped Cream
Six Years Ago: Chocolate Caramel Crispy Bars, Tropical Banana Bread, Strawberry Balsamic Jam, & Strawberry Oat Bars
Seven Years Ago: Vanilla Almond Cupcakes, Banana Pudding, Devil's Food Cake, & Flourless Peanut Butter Cookies

Carrot Breakfast Loaf

Yields 9 x 5-inch loaf

3/4 cup (150 grams) brown sugar, packed
1/2 cup (120 mL) vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (120 grams) all-purpose flour
1 cup (120 grams) whole wheat flour
1/2 cup (125 mL) milk
1 1/2 cups (150 grams) peeled, shredded carrots
1/3 cup (53 grams) raisins
1/4 cup (30 grams) coconut flakes
1/2 cup (60 grams) chopped walnuts, plus extra for topping
1 tablespoon demerara or raw sugar, optional

Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 5-inch loaf pan and set aside.

In a large mixing bowl, beat together the brown sugar, vegetable oil, eggs, and vanilla until uniform. Stir in the spices, baking powder, baking soda, salt, flours, and milk until smooth. Stir in the carrots, raisins, coconut flakes, and chopped walnuts.

Pour batter into prepared loaf pan and level. Sprinkle the top with demerara sugar and additional chopped walnuts, if desired. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Raspberry Swirl Rolls

My family's holiday traditions have evolved throughout the years. While some traditions stay true, others have gone through revisions. Locations have changed and the guest list adapts as we welcome new faces and say goodbye to those we have loved the longest. While some changes may be bittersweet, we know the importance of gathering together to share and show our love, whether catching up over good food and conversation or stopping on each other's doorsteps for a brief hello.  

For the last few years, my family has spent Christmas close to home. On Christmas Eve, we open presents near the fireplace, as A Christmas Story plays quietly in the background. In the spirit of new holiday traditions, I wake up early on Christmas Day to bake something warm from the oven to create a new set of sweet memories. Since I fly home across state lines near Christmas Eve, I look for recipes to bake that are simple and easy to accomplish—there is no time to spend hours in the kitchen. 

This year I have partnered with Dole Sunshine to #SharetheSunshine by bringing you a holiday recipe that meets these criteria. These Raspberry Swirl Rolls give a fruity twist to the classic cinnamon roll. While a yeast dough may not appear simple at first glance, it is during a closer look. Since the dough spends the majority of time rising and baking without needing attention, there is only a half hour of active time in the preparation. Even better, the recipe can be prepped the evening before and tossed into the oven the next morning for a warm breakfast without creating a messy kitchen.

In the winter, frozen fruit can provide a superior quality in both flavor and consistency when compared to fresh fruits that are out of season or shipped in from another country. Frozen raspberries are the key to making these rolls with less mess and a more vibrant flavor. The frozen raspberries keep their shape when mixed into the filling and when rolled into the dough and sliced, which keeps the counter tops clean.

In the oven, the raspberries transform into a bubbly, gooey filling, which is brightened by the addition of orange zest. A white chocolate spread on the rolls hot from the oven makes these worthy of a second helping. 

To begin your weekend or holiday morning with warm rolls, the rolls can be assembled the night before and baked the next morning. The evening before, prepare the dough and place the sliced dough in the 9 x 13-inch pan. Wrap the pan tightly in plastic wrap and place in the refrigerator overnight. In the morning, preheat the oven and set out the dough to warm and rise until doubled, about 30-45 minutes, and bake the rolls as indicated. 

Alternatively, the rolls can be baked the evening before, covered with aluminum foil, and reheated in a 350 degree F oven until heated through. 

May your holiday mornings be filled with flavor, family, & cheer. Happy Holidays, dear friends.

Raspberry Swirl Rolls with White Chocolate Glaze make for a dreamy addition to your holiday brunch menu. The tartness of the raspberries is complemented by the sweetness of the white chocolate glaze and the hint of orange zest in the filling. The rolls have a soft, but chewy texture enhanced by the gooey fruit filling. Serve warm from the oven and share with dear family and friends.

One Year Ago: Chocolate Cream Pie
Three Years Ago: Chocolate Sugar Cookies
Four Years Ago:  Sugar Cookies 
Five Years Ago: Candy Cane Cupcakes & Chocolate (Dairy-Free!) Ice Cream
Six Years Ago: Chocolate Clementine Cupcakes & Peppermint Hot Chocolate
Seven Years Ago: Gingerbread Cheesecake & Peppermint Ice Cream

Raspberry Swirl Rolls with White Chocolate Glaze

Yields 12 rolls

Dough
1 cup (240 mL) lukewarm milk (about 100 degrees F/38 degrees C)
1/4 cup (56 grams) butter, melted
2 1/2 teaspoons active dry yeast
1 large egg
1/4 cup (50 grams) granulated sugar
1 teaspoon salt
3 1/2 cups (420 grams) all-purpose flour

Raspberry Filling
Zest of 1 orange
1/4 cup (50 grams) granulated sugar
1 teaspoon cornstarch
10 ounces (283 grams) Dole Frozen Raspberries

White Chocolate Glaze
4 ounces (130 grams) white chocolate, melted
2 tablespoons heavy cream
1 teaspoon vanilla extract

For the dough, place lukewarm milk, melted butter, yeast, egg, sugar, and salt into a large mixing bowl.  Whisk until combined. Add flour and stir until the mixture begins to form a dough. On a lightly floured surface, place the dough and knead by hand until smooth and elastic, about 5-8 minutes. Alternatively, place the dough into a stand mixer with a dough hook attachment and knead on low for 5-8 minutes, or until smooth and elastic.

Form into a ball and place into a lightly greased bowl. Cover and allow the dough to rise in a warm environment until doubled in volume, about 1 hour.

On a lightly floured surface, roll out the dough into a 12 x 15-inch rectangle.

For the filling, mix together the sugar and orange zest until fragrant. Mix in the cornstarch. Gently stir in the frozen raspberries. Working quickly to prevent the raspberries from thawing, sprinkle raspberry mixture uniformly on the dough, leaving a 1-inch border around the edges. Starting lengthwise, roll the dough into a log shape. Trim off the ends and slice the roll into 12 evenly sized pieces. Place rolls into a parchment-lined 9 x 13-inch pan. Cover and let rise until doubled, about 30-45 minutes.

Preheat oven to 375 degrees F (190 degrees C). 

Bake rolls for 20-25 minutes, or until lightly browned (internal temperature of 190 degrees F/87 degrees C). 

While the rolls are baking, stir together the melted white chocolate, heavy cream, and vanilla extract in a small bowl until smooth. Spread baked rolls with glaze using an off-set spatula while still hot. Serve warm.

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This post is sponsored through a partnership with Dole Sunshine. As always, all thoughts and opinions are my own. I am incredibly excited to be working with Dole Sunshine because of the excellent quality of their frozen & preserved fruits. Thank you for supporting Pastry Affair & my wonderful sponsors!

Blueberry Banana Baked Oatmeal

Spring is a time of transition. The long daylight hours and warmth of the sun bring promise of summer, but the chill of the mornings are still reminiscent of winter. The bare branches are beginning, ever so slowly, to gain color. In my personal life, it is also a time of transition. After an exhausting search for a house involving multiple offers and multiple disappointments, an offer was accepted on my dream house. I am still nervous, fearful that somehow even now it will all be too good to be true. There are still compromises, as I knew there would be (mainly being in proximity to a busy, noisy road), but the rest is more beautiful than I dared to imagine.

As the reality of a huge purchase is settling in, I am trying to shake off the anxious energy building within me. The closing date is two months away, so I'm spending my time designing the new space instead of worrying about the decision. The move from an apartment to a home will be an enormous shift in a dozen different ways, but I couldn't be more excited about the change.

Over the last couple months, the overwhelming stress of the house search made it difficult to take proper care of everything else. Dishes sat on the counter, clothes piled up on the floor, and other responsibilities were set aside as all free time was devoted to looking at houses. Making meals in large quantities was one choice that helped ease the stress. One of the best breakfast decisions was making a large batch of baked oatmeal on the weekends.

During the spring months, when the weather is still unpredictable, I find that a big bowl of hot cereal satisfies the hunger as well as the soul. Oatmeal has a warmth and heartiness that starts a day off right. With this baked version, I used frozen blueberries for convenience. The oatmeal comes together quickly and leftovers can be easily reheated to enjoy during the rest of the week.

Blueberry Banana Baked Oatmeal is a hearty breakfast that is enjoyed hot from the oven. Cinnamon spiced oats are layered with sliced bananas, toasted almonds, and blueberries. The oats are lightly sweetened with maple syrup; additional syrup can be added to each serving to find the ideal level of sweetness. The baked oatmeal reheats well, which makes it ideal for a quick breakfast on weekday mornings.

One Year Ago: Bananas Foster Sauce 
Two Years Ago: Banana Chocolate Hazelnut Cupcakes 
Three Years Ago: Orange Coconut Pull-Apart Bread & Coconut Macaroons
Four Years Ago:  Chocolate Oatmeal Raisin Cookies, Coconut Whipped Cream, Chocolate Ginger Biscotti, & Banana Cinnamon Pancakes
Five Years Ago: Chocolate Caramel Crispy Bars, Tropical Banana Bread, Strawberry Balsamic Jam, & Strawberry Honey Oatmeal Bars
Six Years Ago: Banana Pudding, Devil's Food Cake, Flourless PB Cookies, & Orange Scones

Blueberry Banana Baked Oatmeal
Adapted from Heidi Swanson's Super Natural Every Day

Yields 4-6 servings

2 cups (160 grams) old fashioned oats
1/2 cup (70 grams) almonds, toasted and chopped
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups (500 mL) whole milk (I used almond milk)
1/4 cup (65 mL) pure maple syrup
1 large egg
1 1/2 tablespoons olive oil
2 teaspoons vanilla extract
2 ripe bananas, sliced into 1/2-inch pieces
1 to 1 1/2 cups (175-225 grams) fresh or frozen blueberries

Preheat oven to 375 degrees F (190 degrees C). Grease an 8 x 8-inch square baking pan.

In a medium bowl, stir together the oats, half of the almonds, baking powder, cinnamon, and salt. Set aside.

In another bowl, whisk together the milk, maple syrup, egg, olive oil, and vanilla extract. Set aside.

In the prepared pan, place banana slices in a single layer. Sprinkle on 2/3 of the blueberries and cover with the oat mixture. Pour milk mixture over the oats. Sprinkle the remaining 1/3 blueberries and remaining almonds.

Bake for 35-45 minutes, or until golden brown and oats are set. Serve with a splash of milk and a drizzle of maple syrup for extra sweetness, if desired.