Carrot Bread Recipe

This delectable moist Carrot bread is ready for the oven in about 20 minutes and tastes just as good as any carrot cake with the perfect balance of spices. It always gets rave reviews from family and friends.

Course breakfast/dessert

Cuisine American

Keyword carrot apple bread, carrot bread recipe, carrot cake bread, how to make carrot bread

Prep Time 20

Cook Time 50

Servings servings

Calories 338kcal

Author Beth Pierce

Ingredients

1 ¾ cup all-purpose 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.

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.

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