My choice is sweet — especially for an early breakfast. This is mostly because sweet goes so well with my perfect cup of coffee. I adore chunks of sweetly spiced granola swimming in milk, soft muffins and short breads lightly toasted with butter melting over them.
A slice of this warmly spiced, sweet bread is such a lovely, delicious way to start the day. And let’s be honest and call sweet, short breads and muffins what they really are — cake!
Any time of the day!
- 3 large eggs
- 1-1/2 tablespoons vanilla
- 1-1/2 cups granulated sugar
- 1/2 teaspoon sea salt
- 1-1/2 tablespoons cinnamon
- 1 tablespoon cardamom
- 1 cup vegetable or canola oil
- 2 cups grated carrots
- 1 cup thinly sliced dried apricots
- 3 cups all-purpose flour sifted
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
Line 2 (approximately 8-1/2 X 4-1/2-inch) loaf pans with parchment paper. Use wide enough, and long enough pieces of parchment so that it will cover the sides. Use scissors to cut a diagonal slit in each corner, so that the paper lies flat in all areas. Set aside.
Preheat the oven to 350 degrees F.
In a large mixing bowl, use a fork to blend the eggs. Then add the vanilla, sugar, salt, cinnamon and cardamom.
Now gradually blend in the oil.
Fold in the carrots and apricots.
Place a mesh strainer over the mixing bowl and sift in the flour, baking soda and baking powder. Then mix just until it's evenly blended and you no longer see any dry ingredients.
Evenly divide the batter between the two parchment-lined loaf pans, and place them on a baking sheet.
Bake in the preheated 350 degree F oven until they're becoming golden and are beginning to crack, about 1 hour. (To be sure they are done, you can use a long wooden skewer or the tip of a knife to stick directly into the center of the loaf -- if it comes out clean, it's ready.