Use It All Loaf
So much better than banana bread! This loaf is a staple at Cornersmith and my home kitchen. It's one of our most popular recipes, because you can use whatever grated vegetables or fruits you have - try grated carrot, grated pear or grated beetroot. Plus you can use up bits and pieces from the pantry -nuts or seeds, choc chips or dried fruits, it all works. And it's fun coming up with different combinations.
Just avoid very over-ripe fruit as it will make the loaf too wet!
Eat this for breakfast, pop it into lunchboxes or serve it with tea in the afternoon.
See tips below for some of our favourite flavour combinations.
Ingredients 9
150 g self-raising flour, 1 cup
1⁄4 tsp bicarbonate of soda
1⁄4 tsp salt
1 tsp ground cinnamon
2 eggs
1⁄2 cup caster sugar, superfine, 110 g
150 ml rice bran oil
300 g carrot, grated
75 g almonds, chopped, plus extra to top
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Preheat the oven to 180°C (350°F/Gas mark 4). Line the base of a 23 cm (9 inch) loaf (bar) tin with baking paper.
Whisk the , , and in a large bowl.
Using electric beaters or a whisk, beat the and until pale, thick and frothy.
Slowly add the and continue to beat for a few more minutes until smooth and well combined. Add the grated and gently mix to combine.
Fold the wet mixture into the dry mix, adding the . Pour the batter into the prepared tin and scatter a few extra nuts over the top.
Bake for 50-60 minutes or until a skewer inserted in the centre of the loaf comes out clean. Leave to cool a little before turning out of the tin onto a wire rack to cool.
Cornersmith's tips
Some of our favourite combinations
1. Pumpkin (squash), apple, ground ginger and pepitas (pumpkin seeds)
2. Beetroot (beet), pear, allspice and choc chip •
3. Zucchini (courgette), apple and hazelnut.
Helpful tips
How should I store the Use It All Loaf to keep it fresh?
What type of oil is best as a replacement if I don't have rice bran oil?
Rate this recipe
Notes
7
