Intense Carob Bread: The BEST Carob Recipe EVER!

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Living in Phoenix is so much fun once you realize how many things grow here that you didn’t know about. When I found out that Carob was one of those things, my heart skipped a beat. I LOVE it! I researched how to process the carob into powder and then went on a scouting mission to find some trees. If you’d like to make your own powder from foraged bean pods, read this post HERE.

My all-time favorite carob recipe is called Intense Carob Bread (more like cake, really). It’s a recipe a friend (Christine Mineart) gave me a long time ago in Seattle, and I think it was adapted from a chocolate bread recipe. I’ve always loved it, so I wanted to make it with carob I ground myself just to see how it compared. I used to buy Carob Powder, and I’m happy to say that the carob I ground was just as delicious as what I purchased, though not as dark. There are so many things you can make with carob, but this is one recipe you should definitely try.

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CAROB

RECIPE

FORAGING

VEGETARIAN

Full Recipe in Details

This Carob Bread is a sweet bread like banana bread, not savory like rye. In other words, don’t make sandwiches with it, but do eat it for dessert. If you can’t forage for Carob where you live, you can definitely buy carob powder online HERE, or at the groery store.

INGREDIENTS
  • 1/2 C. butter, at room temperature
  • 1 1/4 C. granulated sugar
  • 1 t. vanilla extract
  • 2 large eggs
  • 1 C. carob
  • 1 C. sour cream
  • 1 t. baking powder
  • 1 t. baking soda
  • 1/4 t. salt
  • 1 3/4 C. all-purpose flour
  • Confectioners’ sugar
GUIDE / INSTRUCTIONS
  • Preheat oven to 350° F. Grease a 9-by-5-by-3-inch loaf pan.
  • In a large bowl, beat the butter, sugar, and vanilla with an electric mixer on high speed until pale and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl. Beat in the eggs, 1 at a time, scraping down the sides of the bowl after each addition.
  • Set the beaters aside and add carob, sour cream, baking powder, baking soda, and salt; mix in at low speed. When ingredients are well-blended, scrape down sides of bowl. Add flour; mix only until blended.
  • Spread the batter in the prepared pan. Bake until a wooden pick inserted in the center comes out clean, about 60 to 70 minutes; do not overbake.
  • Place the pan on a wire rack to cool for 30 minutes. Loosen edges of bread with a knife and invert onto the rack.
  • Turn bread over and let cool completely. Dust top with confectioners’ sugar before serving.
NOTES

Eat this warm with some butter on it, or cold as-is. Store it on the counter or fridge, wrapped in paper, foil, or beeswax wraps.

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