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You are here: Home / bread / Carrot Bread from “Out of Old Nova Scotia Kitchens”

Carrot Bread from “Out of Old Nova Scotia Kitchens”

November 26, 2010 by Suzie the Foodie 10 Comments

Carrot Bread from Out of Old Nova Scotia Kitchens
Love the stained-glass effect of the raisins, cranberries and carrots

With Thanksgiving behind all of us now and the holidays getting closer, the baking season has officially begun! Nova Scotians are well known to be generous and creative bakers so I was so excited with the opportunity to review the 40th Anniversary Edition of Out of Old Nova Scotia Kitchens by Marie Nightingale published by Nimbus Publishing. This book is tried and true.

How do I know this? My mother-in-law Lorraine refers to it every time I ask her about Nova Scotian recipes. Now I have my very own copy! Where to begin? I decided to put its Carrot Bread Recipe through my test kitchen and see how different it was to bake a long time ago!

Carrot Bread from Out of Old Nova Scotia Kitchens

In a large saucepan mix together 1 cup shredded carrots, 1 cup of seedless raisins (I did a combination of raisins and dried cranberries), 4 tsp of butter, 1 1/2 cups of sugar, 1 tsp nutmeg 1 tsp cloves (I only did half), 1 tsp of cinnamon and 1 1/2 cups of water.

Carrot Bread from Out of Old Nova Scotia Kitchens Carrot Bread from Out of Old Nova Scotia Kitchens

Yup, now you are going to cook it! See, very different. Bring to a boil and cook for five minutes. Then cool.

Carrot Bread from Out of Old Nova Scotia Kitchens

You can add the dry ingredients directly to the sauce pan but I put everything in a bowl ahead of time: 2 cups of flour, 1 tsp of baking powder, 1 tsp of baking soda and 1 tsp of salt. Combine thoroughly.

Carrot Bread from Out of Old Nova Scotia Kitchens

Bake in a greased loaf pan for 1 hour in an oven preheated to 350F. This is the recipe I used to test out PC’s baker’s gift loaf pan.

Carrot Bread from Out of Old Nova Scotia Kitchens

I left it in the loaf pan to cool and it came out a bit of a weird shape but look at the colour!

Carrot Bread from Out of Old Nova Scotia Kitchens

This carrot bread was so moist, butter really was not necessary but I did not know that at the time! Moist, dense, with an old-world flavour, this bread is hard to describe but quite wonderful. I am glad I held back on the cloves, even with just half a teaspoon you could taste it in every bite. My friends enjoyed it too and I even shared it with my neighbours who seem enjoy rustic flavours very much.

It amazes me that this recipe has very little fat in it and no eggs and yet it is so moist! All of the spices are so good for you. It must be the stovetop method that brings everything together and creates such a special loaf with so little fat. This first recipe test from the book was a success. The flavourings are a little strong for me and yet I kept going back for another bite! I give this recipe four out of five wooden spoons.

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Filed Under: baking, books, bread, family, Nimbus Publishing, Out of Old Nova Scotia Kitchens, recipe review Tagged With: baking, bread, carrot, loaf, Out Of Old Nova Scotia Kitchens, Suzie the Foodie

Comments

  1. Carolyn says

    November 26, 2010 at 1:31 pm

    This bread looks gorgeous! A great old-fashioned recipe. My mum lives in NS so I have a little affection for it.

    Reply
  2. Debra She Who Seeks says

    November 26, 2010 at 2:11 pm

    It sounds de-LISH! I like the ideas of having cranberries in it too.

    Reply
  3. Kenora says

    November 26, 2010 at 2:42 pm

    Oh, wow! I think I may pick up that cookbook, or put it on my holiday list. 🙂 That bread looks wonderful!

    Reply
  4. sarah says

    December 3, 2010 at 8:53 am

    Fantastic! I will bookmark this. Thanks. I’ll be in NS for Christmas–can’t wait!

    Reply
    • Anonymous says

      December 22, 2022 at 5:46 pm

      Question do you really need to use that much sugar 🤔

      Reply
      • Suzie the Foodie says

        December 27, 2022 at 11:42 pm

        Give it a shot and see what happens.

        Reply
  5. sarah says

    December 5, 2010 at 12:13 am

    And I linked to this in my weekend links round-up. 🙂

    Reply
  6. Lois says

    November 13, 2022 at 3:30 pm

    Can I use frozen cranberries; this receipe sounds & looks delicious

    Reply
    • Suzie the Foodie says

      November 14, 2022 at 4:56 pm

      Hey Lois! You could try but I would toss them in some flour first. I hope that helps!

      Reply
  7. Marion says

    February 16, 2023 at 9:06 pm

    Thank you very much. Before I had a copy of the Cookbook I wrote the recipe from my late mother’s book. I must have made a mistake because I wrote 4 tablespoons of butter. I’ve made the loaf many times but not recently until today. We always liked it but will correct the amount of butter.

    Reply

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