Decadent dessert: homemade carrot bread and pecan bread

For a quick and light dessert, these sweet bread recipes are sure to delight.

Spicy goodness that will bring to mind carrot cake, without the high price. Serve with tea or coffee or as dessert.

Makes one loaf

• 400 g (1 3/4 c) all-purpose flour
• 12 ml (2 1/2 tsp) baking powder
• 2 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) ground cardamom
• 1 ml (1/4 tsp) ground ginger
• 1 ml (1/4 tsp) ground allspice
• 125 g (1/2 c/1 stick) butter, at room temperature
• 150 g (2/3 c) sugar
• 2 eggs
• 350 g (1 1/2 c) shredded peeled carrots
• 125 ml (1/2 c) orange juice1. Preheat the oven to 175°C (350°F). Lightly grease a 23 x 12-centimetre (nine x five-inch) loaf pan; lightly dust the pan with flour.

  2. In a medium bowl, combine the flour, baking powder, salt, cardamom, ginger and allspice; stir until all the ingredients are well blended.3. In a large bowl with an electric mixer on moderate speed, beat the butter until it is creamed. Gradually add the sugar, beating well after each addition. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, a little at a time, beating after each addition only enough to incorporate the flour. The batter will not be smooth.

  4. In a small bowl, combine the carrots and orange juice; stir until blended. Pour the carrot mixture into the batter and stir until all the ingredients are well blended.

  5. Pour and scrape the batter into the prepared pan. Bake the bread on the middle rack of the oven until a toothpick inserted into the centre of the loaf comes out clean, about one hour. Remove the pan to a wire rack and let the bread cool in the pan for 10 minutes. Using a knife or spatula, loosen the edges of the bread from the sides of the pan and carefully remove the bread from the pan. Let the bread cool completely on the rack.

Slice and serve this nutty Southern bread with fruit and soft cheeses.

Makes one loaf

• 500 g (2 c) all-purpose flour
• 10 ml (2 tsp) baking powder
• 5 ml (1 tsp) salt
• 175 g (3/4 c) coarsely chopped pecans
• 75 g (1/3 c) firmly packed light brown sugar
• 250 ml (1 c) milk
• 1 egg
• 45 ml (3 tbsp) butter, melted1. Preheat the oven to 175°C (350°F). Lightly grease an 20 x 10-centimetre (eight x four-inch) loaf pan.

  2. In a large bowl, sift together the flour, baking powder and salt. Stir in the pecans and brown sugar. In a medium bowl, combine the milk and egg, and beat well. Stir the melted butter into the milk mixture.

  3. Make a well in the centre of the flour mixture. Pour the milk mixture into the well and, using a fork, stir the ingredients just until they are all moistened and the dough holds together; do not overmix.

  4. Spoon the dough into the prepared pan. Bake the bread until a tester inserted into the centre of the loaf comes out clean, 45 to 50 minutes.

  5. Remove the pan to a wire rack and let the bread cool 10 minutes, then remove the bread from the pan and let it cool completely.

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