A moist and flavorful bread, bursting with the goodness of carrots, currants, and almonds, subtly enhanced with almond and vanilla. Perfect for breakfast, brunch, or a delightful afternoon treat.

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x5-inch loaf pan. (5 minutes)

02

Step

In a large bowl, cream together the sugar, butter, and salt until light and fluffy using an electric mixer. (5 minutes)

03

Step

Beat in the eggs one at a time, then stir in the vanilla and almond extracts. (3 minutes)

04

Step

In a separate medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking soda, and baking powder. (2 minutes)

05

Step

Gradually add the dry ingredients to the wet ingredients, alternating with the shredded carrots and milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. (5 minutes)

06

Step

Gently fold in the currants and chopped almonds. The batter will be quite moist. (2 minutes)

07

Step

Pour the batter into the prepared loaf pan and spread evenly. (1 minute)

08

Step

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. (55 minutes)

09

Step

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)

For a richer flavor, toast the almonds lightly before chopping.
If you don't have whole wheat pastry flour, you can substitute with additional all-purpose flour.
Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Consider adding a cream cheese frosting for an extra touch of indulgence.