Peppery Potato And Carrot Bread Recipes

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PINEAPPLE CARROT CAKE BREAKFAST BREAD RECIPE BY TASTY



Pineapple Carrot Cake Breakfast Bread Recipe by Tasty image

Here's what you need: oil, whole wheat flour, organic sugar, baking soda, baking powder, ground cinnamon, ground cardamom, ground ginger, ground cloves, kosher salt, quick oat, shredded carrots, crushed pineapple, large eggs, butter, walnuts, plain greek yogurt, maple syrup

Provided by Crystal Hatch

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 18

oil, for greasing
1 ½ cups whole wheat flour
⅓ cup organic sugar
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon kosher salt
½ cup quick oat
3 cups shredded carrots, about 3 large carrots
1 ½ cups crushed pineapple, 1 can, drained, juice reserved
3 large eggs, beaten
¼ cup butter, 1/2 stick, melted
1 cup walnuts, chopped, optional
1 cup plain greek yogurt
1 tablespoon maple syrup

Steps:

  • Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.
  • In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.
  • In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
  • Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
  • While the bread is baking, make the Greek yogurt "frosting": In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.
  • Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.
  • Slice the bread and serve with a smear of frosting.
  • Enjoy!

Nutrition Facts : Calories 265 calories, Carbohydrate 27 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 11 grams

PEPPERY POTATO AND CARROT BREAD



Peppery Potato and Carrot Bread image

Number Of Ingredients 9

1 cup plus 2 tablespoons water
2/3 cup shredded carrot
2 tablespoons margarine or butter, softened
3 cups bread flour
1/2 cup Mashed potato mix (dry)
1 teaspoon lemon pepper seasoning salt
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast

Steps:

  • Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Basic/White cycle. Use Medium or Light crust color. So not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 slice: 150 calories (20 calories from fat) 2g fat (1g saturated) 0mg cholesterol 250mg sodium 30g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPMost graters have two sizes of shredders-one for small shreds and one for medium size. Be sure to use the medium-size shred for the carrots. If you use the small shred, you may have too much carrot, which will cause the dough to be too moist.Sandwich BoardMake your next grilled cheese a Roasted Garlic Cheese on this Peppery Potato and Carrot Bread. Make the Roasted Garlic on page 34. Spread the garlic on two slices of bread. Layer one slice of bread with slices of Monterey Jack, Muenster or provolone cheese top with the remaining slice of bread. If you like, add some sliced avocado. Butter the outside of the sandwich, then cook over medium heat until it's golden brown and the cheese is melted, which will take about 8 minutes.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ROASTED CARROTS AND POTATOES



Roasted Carrots and Potatoes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories     Side Dish     Vegetables     Carrots

Time 1h

Yield 6

Number Of Ingredients 8

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
  • Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

PINEAPPLE CARROT BREAD



Pineapple Carrot Bread image

My home is located in the Delaware Valley of Pennsylvania. This bread has the wonderful flavor of carrot cake, which is dearly loved in this part of the country. Because it's made with carrots, this bread is nutritious as well as economical-two important qualities in my home.

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 eggs
2 cups shredded carrots
1 cup canola oil
1 can (8 ounces) unsweetened crushed pineapple, drained
2 teaspoons vanilla extract
1 cup chopped pecans or walnuts
3/4 cup confectioners' sugar, optional
1 to 1-1/2 teaspoons milk, optional

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts. , Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.

Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 103mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

CARROT POTATO CASSEROLE



Carrot Potato Casserole image

I've been relying on this recipe for more than 30 years. That's a true testament to how delicious it is!

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
1 cup shredded cheddar cheese, divided
3 cups grated peeled uncooked potatoes
1 cup grated carrots
2 tablespoons grated onion

Steps:

  • In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion. , Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 198 calories, Fat 10g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 468mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

PINEAPPLE CARROT QUICK BREAD



Pineapple Carrot Quick Bread image

You won't need to grate carrots by hand for this recipe, because the wet ingredients are combined in the blender.

Provided by CLAREKOE

Categories     Desserts     Cakes

Time 1h40m

Yield 12

Number Of Ingredients 11

1 (8 ounce) can crushed pineapple, drained
1 cup sliced carrots
¾ cup packed brown sugar
3 eggs
⅓ cup orange juice
¼ cup vegetable oil
3 ⅓ cups all-purpose flour
1 ½ cups rolled oats
½ cup chopped walnuts
5 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x5 inch loaf pan.
  • In a medium bowl, stir together the flour, rolled oats, nuts, baking powder and salt. Combine the pineapple, carrots, brown sugar, eggs, orange juice and oil in the blender. Blend at medium speed for about 30 seconds. Pour blended ingredients into the bowl with the dry ingredients, and mix until all of the dry ingredients are absorbed. Pour the mixture into the prepared pan.
  • Bake for 75 to 80 minutes in the preheated oven. Cool for 10 minutes before removing from the pan to cool completely on a wire rack. Cool completely before slicing and serving.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 52.7 g, Cholesterol 46.5 mg, Fat 10.1 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 427 mg, Sugar 17.5 g

SAUSAGE, POTATO, CARROT BAKE



Sausage, Potato, Carrot Bake image

This recipe is so easy and delicious. My whole family loves it.

Provided by zancanella

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h50m

Yield 6

Number Of Ingredients 7

2 Kielbasa sausage rings, cut into 2-inch pieces
8 potatoes, peeled and quartered
1 onion, cut into chunks
1 (8 ounce) package baby carrots
4 cloves garlic, crushed
salt and ground black pepper to taste
3 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil.
  • Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.

Nutrition Facts : Calories 776.7 calories, Carbohydrate 61.1 g, Cholesterol 99.8 mg, Fat 48.4 g, Fiber 8 g, Protein 25 g, SaturatedFat 15 g, Sodium 1415 mg, Sugar 8 g

SCALLOPED POTATOES AND CARROTS



Scalloped Potatoes and Carrots image

I feel this recipe represents our region because it contains dairy products. My husband and I farmed for almost 25 years.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 12

2-1/2 pounds potatoes (about 9 medium), peeled and sliced
5 medium carrots, cut into 1/4-inch slices
1-1/2 cups sliced onions
2 cups boiling water
1 teaspoon salt
CHEESE SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups whole milk
1-1/2 cups shredded cheddar cheese, divided

Steps:

  • In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes., Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.

Nutrition Facts :

POTATOES AND CARROTS



Potatoes and Carrots image

This is very simple but delicious! It is good anytime of the year and you can adjust amounts to whatever you need.

Provided by Lauren

Categories     Side Dish     Potato Side Dish Recipes

Yield 12

Number Of Ingredients 6

7 large potatoes, peeled and quartered
9 carrots, julienned
4 large sweet potatoes, peeled and quartered
2 onions, quartered
salt and pepper to taste
¼ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a 1/3 cup water in a 9x13 inch baking dish. Layer in potatoes, carrots, yams and onions. Sprinkle generously with salt and pepper.
  • Pour oil over entire dish until all ingredients are well coated.
  • Cover or place foil over dish and bake for 2 hours.

Nutrition Facts : Calories 362.5 calories, Carbohydrate 74.1 g, Fat 5 g, Fiber 10.9 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 128.4 mg, Sugar 11 g

PEPPERY POTATO AND CARROT BREAD



Peppery Potato and Carrot Bread image

Number Of Ingredients 9

1 cup plus 2 tablespoons water
2/3 cup shredded carrot
2 tablespoons margarine or butter, softened
3 cups bread flour
1/2 cup Mashed potato mix (dry)
1 teaspoon lemon pepper seasoning salt
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast

Steps:

  • Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Basic/White cycle. Use Medium or Light crust color. So not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 slice: 150 calories (20 calories from fat) 2g fat (1g saturated) 0mg cholesterol 250mg sodium 30g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPMost graters have two sizes of shredders-one for small shreds and one for medium size. Be sure to use the medium-size shred for the carrots. If you use the small shred, you may have too much carrot, which will cause the dough to be too moist.Sandwich BoardMake your next grilled cheese a Roasted Garlic Cheese on this Peppery Potato and Carrot Bread. Make the Roasted Garlic on page 34. Spread the garlic on two slices of bread. Layer one slice of bread with slices of Monterey Jack, Muenster or provolone cheese top with the remaining slice of bread. If you like, add some sliced avocado. Butter the outside of the sandwich, then cook over medium heat until it's golden brown and the cheese is melted, which will take about 8 minutes.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ROASTED POTATOES AND CARROTS



Roasted Potatoes and Carrots image

These roasted potatoes and carrots are very easy and tasty.

Provided by Reem Chavez

Time 50m

Yield 6

Number Of Ingredients 9

6 medium potatoes, peeled and cubed
6 medium carrots, chopped
½ cup olive oil
5 cloves garlic, minced
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon chopped fresh oregano, or more to taste
1 tablespoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon chili powder

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
  • Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 44.2 g, Fat 18.4 g, Fiber 6.5 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 1016.9 mg, Sugar 4.6 g

POTATO CARROT SALAD



Potato Carrot Salad image

Make and share this Potato Carrot Salad recipe from Food.com.

Provided by Derf2440

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups potatoes, cooked and cubed
3 spring green onions, chopped
1/4 red onion, chopped
2 medium carrots, scraped and grated
2 tablespoons parsley, chopped
1/4 cup parmesan cheese, grated
1/4 teaspoon pepper, freshly grated
1/4 teaspoon salt, only if required
1/2 cup mayonnaise, more as you wish
1/4-1/2 teaspoon cayenne pepper
2 parsley sprigs (to garnish)

Steps:

  • In a large bowl mix together potatoes, spring onions, red onion, parsley and cheese.
  • Add pepper and taste, only add a little salt if required, the cheese adds salt.
  • Add mayonnaise and mix thoroughly.
  • Spoon into serving dish; sprinkle with cayenne and garnish with parsley sprigs.
  • Refrigerate for at least an hour.

Nutrition Facts : Calories 277.6, Fat 11.9, SaturatedFat 2.6, Cholesterol 13.1, Sodium 483.2, Carbohydrate 38.2, Fiber 4.7, Sugar 5.1, Protein 6.3

CURRIED-CARROT-POTATO-SOUP



Curried-Carrot-Potato-Soup image

My sis and me came up with this recipe when searching for a nice, relatively quick to make and warming dinner dish on one of those cold winter days. This soup is not overly spicy and has a light sweetness coming from the carrots. It makes for a thick soup, so if you like your soup to be less like a puree, you might have to add more broth to it. We served this with Recipe #178020, which was very very tasty!

Provided by Lalaloula

Categories     Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 medium carrots
1 1/4 kg potatoes
2 white onions
2 red onions
1 garlic clove
2 tablespoons oil
1 1/4 liters vegetable broth (more if you like your soup less creamy)
2 1/2-3 teaspoons curry powder
1 teaspoon caraway seed
salt and pepper

Steps:

  • Peel and chop carrots and potatoes into small chunks. Slice the onions, mince the garlic.
  • Heat the oil in a large heavy pot (I use cast-iron). Add the garlic, the curry powder, caraway seeds and the onions and saute for some minutes until lightly browned. Add the potatoes and carrots and saute on medium heat for another 10 minutes.
  • Add the broth, cover and let simmer for about 35-40 minutes or until all veggies are tender. Season with salt and pepper to taste.
  • Puree soup using a hand held blender until it has the desired consistency-I like it to be still chunky (add more broth if needed).
  • Serve with some warm bread of your choice.

Nutrition Facts : Calories 253, Fat 5.1, SaturatedFat 0.7, Sodium 57.6, Carbohydrate 48.5, Fiber 7.8, Sugar 7.6, Protein 5.6

PEPPERY POTATO AND CARROT BREAD



Peppery Potato and Carrot Bread image

Make and share this Peppery Potato and Carrot Bread recipe from Food.com.

Provided by Donna M.

Categories     Yeast Breads

Time 3h20m

Yield 1 loaf

Number Of Ingredients 9

1 1/4 cups water
2/3 cup shredded carrot
2 tablespoons margarine or 2 tablespoons butter, softened
4 cups bread flour
1/2 cup dried potato flakes
1 1/4 teaspoons lemon-pepper seasoning
2 tablespoons sugar
1 1/4 teaspoons salt
1 3/4 teaspoons dry yeast

Steps:

  • Measure all ingredients into bread machine pan in the order recommended by the manufacturer.
  • Select Basic/White cycle; medium or light crust color.
  • Do not use delay cycles.
  • Remove baked bread from pan and cool on wire rack.

Nutrition Facts : Calories 2254.3, Fat 28.2, SaturatedFat 4.8, Sodium 3268.2, Carbohydrate 435.8, Fiber 18.7, Sugar 30.7, Protein 57.2

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2019-01-24 Directions. Preheat oven to 350 degrees. Grease and flour one 9x5 inch loaf pan, set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground nutmeg, ground pecans and cinnamon set aside. In a medium bowl, beat the egg add brown sugar, oil, sour cream and vanilla extract. Pour the wet ingredients into the dry ...
From completerecipes.com


10 BEST POTATO CARROT TOMATO CURRY RECIPES | YUMMLY
2022-07-06 Sweet Potato Carrot Cake with Cream Cheese Vanilla Bean Frosting KitchenAid. cinnamon, baking powder, cream cheese, buttermilk, ground ginger and 15 more. Potato in Tomato Curry. Vegan Richa. cumin seeds, water, coriander seeds, serrano chili pepper, medium tomatoes and 11 more.
From yummly.com


BEST COOKING BREADS RECIPES: PEPPERY POTATO AND CARROT BREAD
1/2 cup dried potato flakes ; 1 1/4 teaspoons lemon-pepper seasoning ; 2 tablespoons sugar ; 1 1/4 teaspoons salt ; 1 3/4 teaspoons dry yeast ; Recipe. 1 measure all ingredients into bread machine pan in the order recommended by the manufacturer. 2 select basic/ cycle; medium or light crust color. 3 do not use delay cycles. 4 remove baked bread from pan and cool on wire …
From worldbestbreadsrecipes.blogspot.com


PURPLE CARROT BREAD (OLD DOUGH METHOD) - BAKE WITH PAWS
2018-10-09 Place all dough into a prepared loaf pan. Let it rise for another 50 -60 minutes or until double in size. 15 minutes before baking, preheat the oven to 180 C (160 C fan-forced). Bake in the preheated oven for 30 minutes, or until golden brown. Remove bread to …
From bakewithpaws.com


PEPPERY POTATO AND CARROT BREAD 2-POUND: THE BEST PEPPERY …
2-Pound Recipe _ 1/4 cups water ___ cup shredded carrots _ tablespoons margarine or butter, softened _ cups bread flour ___ cup mashed potatoes mix (dry) _ 1/4 teaspoons lemon pepper seasoning salt _ tablespoons sugar _ 1/4 teaspoons salt _ 3/4 teaspoons bread machine or quick active dry yeast
From dvo.com


CARROT, POTATO AND RED PEPPER SOUP - CREATIVE CULINARY
2013-10-15 Put the chicken stock, carrots and potato into the saucepan; add the spices and simmer on low for 30 minutes. Once the carrots and potato are cooked and soft, either use a stick blender or transfer in batches to a counter top blender …
From creative-culinary.com


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