SATURDAY COOKING: CARROT-CRANBERRY LOAF

This recipe for CARROT-CRANBERRY LOAF is from the Coles magazine of this month. It will serve 12.
Super easy to make and very moist.

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2 cups (300g) self-raising flour
1½ cups coarsely grated carrot
1 cup (220g) brown sugar
1/2 cup (65g) dried cranberries
1 tsp ground cinnamon
2 eggs
1/2 cup (125ml) milk
1/2 cup (125ml) vegetable oil
2tbs pepitas ( pumpkin seeds)

Method:

  1. Preheat oven to 180°C. Grease and line a loaf pan, allowing 2 long sides to overhang.
  2. Combine flour, carrot, sugar, cranberries and cinnamon in a large bowl. Add eggs lightly beaten, milk and oil. Stir to combine.
  3. Pour into the prepared pan and sprinkle with pepitas. Bake for 1 hour or until skewer inserted in the centre comes out clean. Serve the loaf warm, or cool and wrap to give as a gift.
  4. Eat!

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