Cranberry Carrot Bread

cranberry carrot bread.jpg

Adapted from Terra Beata Farm.

Yield: 1 loaf


3 tbsp/45mL Vegetable oil
1 Egg
1 1/2 cups/375mL     Grated carrots
1 cup/250mL Fresh or frozen cranberries
1 cup/250mL Brown sugar
1 tsp/5mL Lemon juice
1 tsp /5mL Baking soda
1 cup/250mL  Boiling water
3 tbsp/45mL Poppy seeds
2 cups/500mL Flour
2 tsp/10mL Baking powder
1 tsp/5mL Cinnamon
1/2 tsp/2mL Salt


  1. In large bowl, beat together oil and egg. Stir in carrots, cranberries, brown sugar, lemon juice, and soda. Pour on boiling water, and let rest.

  2. In a separate bowl, combine remaining ingredients. When carrot mixture has rested at least 10 minutes, add to this mixture and stir just until moistened.

  3. Pour into greased loaf pan and bake at 350 F for 40 to 50 minutes. Let cool in pan for 10 mins.

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