While perusing my mother’s cookbook collection and back issues of Gourmet magazine (R.I.P.), I found this amazing magazine-sized paperback book called Quick and Delicious Breads by Johna Blinn. The book is only 56 pages long, and according to the red price sticker, a steal at 60 cents in 1989 (but even more of a steal now at 95 cents on Amazon, when you consider inflation).

Seriously, how wildly attractive is this cover?

Thumbing through this delightful book, I found the simplest yet tastiest sounding recipes for breads of all styles, from Blueberry Applesauce Bread to Cracked Wheat Long Johns (whatever those are). But I knew I had struck gold when I found a recipe for Carrot-Raisin Bread. I decided to substitute pecans for the raisins and top the loaf with coconut for extra flavor. The result: a bread both delicious but also healthy since the recipe calls for very little oil.

A few things to consider before diving in: You, as the baker, have the freedom to substitute like items for like items. For example, you can choose do use dried cranberries instead of raisins or walnuts instead of pecans.

Do not, however, exchange out ingredients necessary to the chemical processes needed for making bread. For example, baking soda cannot be substituted for baking powder. Also, reducing amounts of ingredients like salt, baking powder, baking soda, and eggs can significantly alter the consistency of the final product and possibly ruin it.

To cut calories in recipes calling for a lot of oil, you can substitute unsweetened applesauce at a 1:1 ratio for the oil. If you choose to use sweetened applesauce, you might want to reduce the amount of sugar you use to avoid having an overly sweet item. Do not, however, substitute applesauce for butter as this will often ruin your baked good.

1 c. grated carrots
1 c. raisins (optional)
1 c. light brown sugar, packed
1 tsp. baking soda
1 tbsp. corn oil
1 c. boiling water
2 eggs
2 tsp. baking powder
1 tsp. salt
2 ½ c. all-purpose flour
½ c. chopped pecans (or nut of your liking)

1. Combine carrots, sugar, baking soda, and oil in a large bowl; mix well. 2. Stir in boiling water. Cool to lukewarm. 3. Add eggs; beat for one minute.
4. Stir in baking powder, salt, and flour. Mix until just moistened. Do not beat!

5. Add nuts if desired. 6. Pour batter into a greased loaf pan; allow to stand for five minutes. 7. Bake in a preheated 350 degree oven for one hour. Slip loaf out of pan when done and allow to cool on a wire rack. 8. Wait until the next day to slice bread, or else it will fall apart while you slice.

Notes: I was also able to successfully sneak in a small handful of flax seed for some Omega-3 essential fatty acids. They added a bit of extra crunch.