Sunshine Loaf

The leaves are changing to a radiant red and yellow, and have already begun to fall. There’s a definite nip in the morning air. Weather Canada is predicting a colder, drier winter than usual. So I started thinking, “How long until people start missing summer?”… Six months until we feel the sunshine on our back, the feel good warmth on our skin… Sorry, didn’t mean to get you down… Maybe we can capture some of that sunniness in a bread and chase those blahs away. Something bright, with a nod to the tropics.

 

 

 

Sunshine Loaf

 

2 cups Whole Wheat Pastry Flour

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1/2 cup Shredded Coconut (unsweetened)

2 tbsp Ground Flaxseed

3 tbsp water

1/2 cup Canola Oil

1 cup Granulated Sugar

Juice From 1 Medium Orange

2 tsp Orange Rind

2 cup Grated Carrots

1 can (14 oz/398 ml) Crushed Pineapple (drained)

 

Pre-heat oven to 350°F and prepare one 9 x 5 inch loaf pan.

Stir together flour, baking powder, baking soda, salt, and shredded coconut. Set aside.

Beat ground flaxseed and water, until thick and gelatinous. Beat in oil, sugar, orange rind, and orange juice. Mix into the dry ingredients until just moistened.

Stir in carrots and pineapple. Scrape into prepared loaf pan and bake for 55 – 65 minutes.

Let cool in pan for 15 minutes before transferring to rack. When completely cool, wrap in plastic and store in refrigerator overnight before cutting.

*Optional – Before baking, I press slices of dried pineapple into the top of the loaf and sprinkle with shredded coconut.

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