Preparation

• Set the buttermilk and eggs aside to come closer to room temperature before baking.

  I wasn't sure exactly how much liquid this would want, so I measured out a cup of buttermilk and also had regular milk ready to make up any difference. The written ingredients call for all buttermilk to reflect how much I did end up needing.
  
• Grate carrots and chop walnuts, and set those aside.
• Preheat the oven to 350℉ / 180℃. Grease the bread pan well with butter.

  I find that this is an excellent use for squeeze margarine.
• Assemble your dry ingredients.

  Here, I am using roughly a 50:50 mixture of sorghum flour, and the starch-heavy Finax Red blend to make sure there is plenty of starch to help bind the coarser rolled oats. You can use any flours you prefer, or have ready access to where you live. Quick breads are forgiving.
  
• Assemble your dry seasoning ingredients.
  
• Measure out your flour and oats..
  
• Add the other dry ingredients into the flour,, both leavening/salt/xanthan gum and seasonings. Stir well to combine.
  
• Place all the dry ingredients in a large mixing bowl, and stir to combine.

  I don't think it's worth hauling out the mixer for a quick batter bread, so I'm just taking the wooden spoon approach. Feel free to use mechanical aids if you prefer.
  
• Pour in all the wet ingredients.
  
• Stir well to combine.

  You're looking for a fairly wet batter at this stage. The oats still need to soak up liquid. The carrot will release some as it cooks, but not as much as the grated zucchini in similar recipes that I'm mainly basing this on. I think this should be good. ¯_ (ツ)_/¯

  Batter quick breads do tend to be more forgiving than yeast doughs, so it's less critical here.
  
• Fold in the grated carrot and chopped nuts.
  
• You want everything well combined, but don't go too nuts (haha!) with the stirring at any point. if you overmix, it will knock the chemical leavening bubbles out.
  
• Now, do the same with the grated cheese and chives.

  I am using Comté cheese and frozen chives here, because we happened to have a big bag of grated Comté and some frozen chives. But, you can use any flavorful semi-hard cheese you like. Cheddar, Gruyère, or Gouda would be awesome.

  Also, any fairly mild fresh herb you prefer. Dill and chive is a classic enough combo here in Sweden that it's also a very popular (and delicious!) potato chip flavor. That's the major reason I did choose this herb combo.
  
• Once everything is well incorporated, turn the dough into your waiting greased pan.

  Spread it out somewhat evenly with your spoon, and sprinkle with the optional sesame seeds. Gently pat the seeds down onto the surface of the dough. (Which I hadn't yet done here.)
  
• Bake in the middle of your preheated oven for 45 minutes. The top should be fairly evenly browned. Test for doneness by poking a toothpick or skewer into the middle. If that doesn't come out clean or it just doesn't feel throughly cooked in the center, test again after another 5 minutes in the oven until it's done.

  My loaf here took a total of 50 minutes. But, yours may vary depending on your pan, oven, and particular ingredients.
• Take out of the oven, and let rest in the pan for 10-15 minutes.
  
• Carefully turn out of the pan, and place on a rack to cool.

  You may need to gently loosen the loaf around the edges with something like a thin spatula. This moist, cheesy loaf wanted to stick to my pan a bit. You could also get around the whole thing by lining the pan with baking paper, which I did not this time.

  I did, however, put a sheet of it underneath the rack to catch loose seeds and crumbs, and I was glad I did have the forethought to do that!
  
• Let the loaf cool for at least 30 minutes before cutting into it, or when it just feels a little warm to the touch. This is always the hardest part about baking, especially with something which smells this scrumptious!
  
• Enjoy!

  I particularly like this type of bread with a garlic or chive cream cheese, but butter is good too.