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This scrumptious and moist carrot bread combines freshly grated carrots, shredded apples, chopped pecans, cinnamon, ginger, and nutmeg to make the best carrot loaf. It is one of my favorite quick-bread recipes and is so easy to make. If you love the flavor of carrot cake, this is a must-try recipe.
This scrumptious and moist Carrot Bread combines freshly grated carrots, shredded apple, chopped pecans, cinnamon, ginger, and nutmeg into the best carrot loaf you will ever have.
AWESOME CARROT BREAD
Are you looking for a tasty and simple carrot bread recipe? Look no further! This recipe uses basic ingredients and is easy to make, resulting in a delicious and moist loaf of carrot bread. I am kind of a sucker for good homemade quick bread. They are quick and easy to get in the oven and taste much better than store-bought loaves. If you like this bread, try lemon poppy seed bread, banana nut bread, chocolate banana bread, and cinnamon bread.
INGREDIENTS NEEDED
All-purpose flour
Baking soda
Baking powder
Salt
Spices -ground cinnamon, ginger, and nutmeg
Eggs
Vegetable oil – or canola oil
Apples
Carrots
Brown sugar
Vanilla extract
Pecans – or walnuts
HOW TO MAKE CARROT BREAD
Start by whisking the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl and setting aside. Then, stir the eggs, oil, shredded apple, grated carrots, brown sugar, vanilla, and chopped pecans in a larger bowl. Then stir the dry ingredients into the wet ingredients just until combined. Now pour into a well-greased loaf pan.
Then bake for about 1 hour or until a toothpick inserted in the center comes out clean. Cool on a wire rack for about 5 minutes before carefully inverting it onto a wire rack and gently rolling it over. For best results, cool for several hours before slicing.
How to make carrot bread
BETH’S RECIPE TIPS
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.
Substitute walnuts, almonds, or pistachios for the pecans.
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.
THREE WAYS TO SHRED CARROTS
Box Grater: Start by washing and peeling the carrots. Then use the large or small (depending on how big you like your grate) side of a box grater. Pick up a carrot by its thick end and run its tip down the holes of the grater. Continue this downward shredding motion until about 1 inch of the carrot remains.
Mandolin: Wash and peel the carrots. Then, attach the grating blade to the mandolin. Put on the glove that came with your set and run the carrot over the blade. Start with a freshly peeled carrot once it is too short to run over the blade safely.
Food Processor: Start by washing, peeling, and cutting the carrots into 3-inch long pieces. Attach the grater blade to your food processor. Then, fit the safety lid onto your food processor. Stick one of the carrot pieces into the feeding tube at the top of the lid. Use the cylinder to push down the carrot until it is fully grated. Repeat until all the carrots are grated.
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.
STORE AND FREEZE
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.
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