The heat index where I live is over 100 today and predicted to be about 115 tomorrow. I am not turning on my oven to make bread--or anything else, for that matter. Instead, because I need something for weekend breakfasts, I'll rev up the air fryer and make mini Carrot Breads. They're quick to mix up, and you can have them warm and yummy-good in less than half an hour. Yes, you'll need a couple of mini-loaf pans, but, in a pinch, you can put the batter in a small casserole dish or even little ramekins (think cupcakes). The Carrot Breads are loaded with carrots, raisins, nuts, and coconut, and they are moist and only mildly sweet. A gentle hand with the spices allows the flavor of the carrots to come through. The Carrot Breads are a great treat for weekend breakfasts and, as quick breads go, fairly nutritious. The breads also make a nice accompaniment for dinner, if you prefer, with any leftover bread slices being quite nice the next morning with a cup of coffee.
Air Fryer Carrot Breads -- Makes 4 small loaves
1/4 cup of canola oil
2 medium eggs (or use 1 large)
2/3 cup of plain, fat-free yogurt
1/3 cup of sugar
2 tablespoons of dark brown sugar
1 teaspoon of vanilla
1/2 cup of flour
1/2 cup of white whole-wheat flour
1/4 cup of oatmeal (quick oats)
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of allspice
1 cup of grated carrot (finely grated, not giant shreds)
1/4 cup each raisins, coconut, and walnuts
Coat four 3 x 6-inch loaf pans with baking spray. In a large bowl, whisk together well the oil, eggs, yogurt, sugars, and vanilla. Stir in the flours, oatmeal, baking powder, baking soda, salt, and spices until barely blended. Stir in the carrots, raisins, coconut, and walnuts. Divide the batter among the 4 pans. Preheat the air fryer at 320 degrees for a couple of minutes. Carefully lower 2 pans into the air fryer and cook the loaves, 2 at a time, for 20-25 minutes or until a pick inserted in a loaf comes out with no moist batter clinging to it. Let the loaves cool a few minutes before removing them from their pans to cool completely. Repeat the baking process with the remaining 2 loaves.
