Carrot & Cheddar loaf

Name: Carrot & Cheddar loaf
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Ingredients: 2 tbsp olive oil, plus extra for greasing; 150 g pack baby topped carrots, trimmed; 1 egg, lightly beaten; 284 ml tub buttermilk; 60 g pumpkin seeds; 40 g mature Cheddar, grated; 150 g wholemeal spelt flour; ½ tsp bicarbonate of soda; 0.2 tsp baking powder; 20 g caster sugar; ½ tsp fine salt; ½ tsp paprika

This easy bake from Honey & Co, sits somewhere between a bread and a classy breakfast option; it would also make a rather special picnic offering. Slice thickly, then spread generously with salted butter – extra cheese on top never feels wrong.

2.5 out of 5 stars(4) Rate this recipe

Vegetarian

Serves6
CourseLunch
Prepare25 mins
Cook1 hr
Total time1 hr 25 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil, plus extra for greasing
150g pack baby topped carrots, trimmed
1 egg, lightly beaten
284ml tub buttermilk
60g pumpkin seeds
40g mature Cheddar, grated
150g wholemeal spelt flour
½ tsp bicarbonate of soda
0.2 tsp baking powder
20g caster sugar
½ tsp fine salt
½ tsp paprika

Preheat the oven to 180ºC, gas mark 4. Grease and line a 900g loaf tin with baking parchment. Put the trimmed carrots in a food processor and whizz to a fine grind (the texture of coarse breadcrumbs) or grate with a fine grater.
In a small bowl, use a fork to whisk together the egg and buttermilk. Set aside 10g pumpkin seeds and 10g grated Cheddar, then put the ground carrots and remaining ingredients in a large mixing bowl with a few twists of freshly ground black pepper. Gradually stir in the egg mixture until just combined (don’t overwork).
Spoon into the prepared tin, then sprinkle with the reserved pumpkin seeds and grated Cheddar. Bake for 50 minutes-1 hour until the top feels bouncy and the loaf has a lovely fragrance of cheese and spice. Cool in the tin for at least 20 minutes (the loaf may dip in the middle but will still taste delicious) before transferring to a wire rack to cool completely.

Typical values per serving when made using specific products in recipe