Name: Carrot Bread Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 cup sugar; 1 ½ teaspoons baking soda; 1 ½ teaspoons cinnamon; 1 teaspoon salt; ½ teaspoon pumpkin pie spice; 2 ½ cups grated carrots (about 3-4 medium carrots); 3 large eggs; ¾ cup vegetable oil (or canola oil); ¼ cup milk; 1 teaspoon vanilla extract; ¾ -1 cup chopped walnuts

Description

This moist and flavorful Carrot Bread is a delightful twist on traditional quick bread, packed with grated carrots, warm spices like cinnamon and pumpkin pie spice, and crunchy walnuts. Perfect for breakfast or a cozy snack, it combines simple pantry ingredients with fresh produce to create a comforting loaf that pairs wonderfully with a cup of tea or coffee.

Ingredients

Scale

Dry Ingredients

2 cups all purpose flour
1 cup sugar
1 ½ teaspoons baking soda
1 ½ teaspoons cinnamon
1 teaspoon salt
½ teaspoon pumpkin pie spice

Wet Ingredients

2 ½ cups grated carrots (about 3-4 medium carrots)
3 large eggs
¾ cup vegetable oil (or canola oil)
¼ cup milk
1 teaspoon vanilla extract

Add-ins

¾ -1 cup chopped walnuts

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly butter and flour a loaf pan to prevent sticking, then set it aside.
Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking soda, cinnamon, salt, and pumpkin pie spice. Whisk these together until fully blended.
Combine Wet Ingredients: In another large bowl, stir together the grated carrots, eggs, vegetable oil, milk, and vanilla extract until well incorporated.
Combine Batter: Add half of the dry flour mixture to the wet mixture and stir gently to combine. Then add the remaining half of the flour mixture, scraping the sides of the bowl to ensure all ingredients are fully mixed and a uniform batter forms.
Add Walnuts: Pour the chopped walnuts into the batter and stir until they are evenly distributed throughout.
Pour into Pan: Pour the prepared batter into the buttered and floured loaf pan and smooth out the top.
Bake: Place the loaf pan in the center of the preheated oven on the middle rack. Bake for 55 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy.

Notes

For added moisture, you can substitute half of the vegetable oil with applesauce.
Ensure carrots are finely grated for a smooth texture in the bread.
Walnuts can be omitted or replaced with pecans if preferred.
This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Adjust spices to taste; pumpkin pie spice is optional but adds a warm autumnal flavor.