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Wild Rice and Carrot Tea Bread


Author Notes: I found this odd-sounding quick bread in the Lundeberg Rice archives. I haven’t cooked wild rice in years, but was intrigued by the texture it could ad(…more) —Posie Harwood

Makes one 9x 5-inch loaf

  • 2eggs, lightly beaten
  • 1 1/4cups milk
  • 2/3cup vegetable oil or melted butter
  • 3cups all-purpose flour
  • 3 1/2teaspoons baking powder
  • 2teaspoons cinnamon
  • 1teaspoon nutmeg
  • 1/4teaspoon cardamom
  • 1teaspoon salt
  • 1cup packed dark brown sugar
  • 2cups shredded carrots
  • 3/4cup wild rice
  1. Add the wild rice along with 1 1/4 cups water to a medium saucepan, and bring to a boil. Once boiling, reduce to a low simmer, cover, and cook for 45 minutes. Remove from heat, fluff with a fork, and drain off any excess water. Measure out 1 cup of cooked rice; save any extra for another use.
  2. Preheat the oven to 350°F. In a large bowl, whisk together the eggs, milk, oil (or butter), and carrots.
  3. In a separate large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, brown sugar, and salt. Add the drained wild rice and toss to coat.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Grease a 9×5-inch loaf pan and pour the batter into the pan. Bake for about 1 hour to 1 hour and 15 minutes, or until a tester inserted in the center comes out clean.
  6. Allow the loaf to cool for 10-15 minutes in the pan before turning it out onto a rack to finish cooling.

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