Get ready to indulge in this irresistible moist Carrot Bread! With just 20 minutes of prep time, it’s a breeze to whip up, offering all the delightful flavors of a classic carrot cake.
The perfect blend of spices ensures every bite is a harmonious treat. Brace yourself for rave reviews from both family and friends – it’s a guaranteed crowd-pleaser!
Ingredients
- 1 ¾ cup flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 eggs
- ¾ cup vegetable oil
- 1 medium apple peeled and grated
- 2 cups grated carrots
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
Instructions
Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan. Whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and ground nutmeg in a medium bowl.
In a large bowl, stir together the eggs, vegetable oil, grated apple, grated carrots, brown sugar, vanilla extract, and chopped pecans.
Stir the flour mixture into the carrot mixture just until combined. Pour into prepared pan.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
Cool the bread in the pan on a wire rack for 5-7 minutes before carefully inverting it onto the wire rack and gently rolling it over. Cool for 2-3 hours before slicing.
Notes
- Do not over-mix the batter. Stir with a spoon just until combined for a tender, moist crumb. Plan ahead and warm your eggs to room temperature.
- Preheat the oven and load the loaf on the middle rack in the center of the oven. Grease the loaf pan well.
- Always bake the batter off after you mix it. The leavening agents start working as soon as they are combined with liquid ingredients.
- The bread is done when a toothpick inserted in the top comes out clean. Start checking at 50 minutes to prevent overbaking.
- Most sweet loaves taste even better the next day if you can hold on that long. Wrap well in plastic wrap and store on the counter for up to 3 days.
- To freeze, wrap in plastic wrap and place in a heavy-duty freezer bag. Remove as much air as possible and freeze for up to 3 months. Thaw right on the counter. You can also flash-freeze individual slices so they do not stick together. That way, you can enjoy a slice at a time.
Nutrition
Calories: 338kcal | Carbohydrates: 37g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 242mg | Potassium: 174mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3636IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg
Frequently Asked Questions (FAQs)
1. Can I make carrot bread without eggs?
Yes, you can substitute eggs with alternatives like applesauce, mashed banana, or flaxseed. For each egg, use ¼ cup of applesauce or mashed banana, or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water.
2. Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it will make the bread denser. You might want to use half whole wheat and half all-purpose for a balanced texture.
3. How do I prevent my carrot bread from being too dense?
Make sure not to overmix the batter. Mixing just until combined helps avoid a dense texture. Also, use freshly grated carrots instead of pre-packaged shredded carrots, as they retain more moisture.
4. Can I add nuts or other ingredients?
Absolutely! Popular additions include chopped walnuts, pecans, raisins, or even shredded coconut. Just fold them into the batter before baking.
5. Can I make carrot bread gluten-free?
Yes, you can use gluten-free all-purpose flour. Make sure the flour blend you choose contains a binding agent like xanthan gum to help with texture.
Carrot Bread
Ingredients
- 1 ¾ cup flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 eggs
- ¾ cup vegetable oil
- 1 medium apple peeled and grated
- 2 cups grated carrots
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan. Whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and ground nutmeg in a medium bowl.
- In a large bowl, stir together the eggs, vegetable oil, grated apple, grated carrots, brown sugar, vanilla extract, and chopped pecans.
- Stir the flour mixture into the carrot mixture just until combined. Pour into prepared pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
- Cool the bread in the pan on a wire rack for 5-7 minutes before carefully inverting it onto the wire rack and gently rolling it over. Cool for 2-3 hours before slicing.
