FAQs about Carrot Bread

• Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all or part of the all-purpose flour for a heartier texture. Keep in mind that the bread may be denser as a result.
• Can I omit the nuts from the recipe? Absolutely! Feel free to omit the chopped pecans if you prefer a nut-free version of carrot bread. Alternatively, you can substitute them with sunflower seeds or pumpkin seeds for added crunch.
• Can I add cream cheese frosting to the carrot bread? While carrot cake is often topped with cream cheese frosting, carrot bread is typically enjoyed plain or with a light spread of butter or cream cheese. However, you can certainly drizzle a simple cream cheese glaze over the cooled bread if desired.

This Carrot Bread is a delightful treat packed with grated carrots, grated apple, and chopped pecans, all combined with warm spices and baked to perfection. It’s moist, flavorful, and perfect for breakfast or as a snack.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Serving Size: 1 loaf

Equipment

• 9×5-inch Loaf Pan
• Medium bowl
• Large Bowl

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3 eggs
• 3/4 cup vegetable oil
• 1 medium apple, peeled and grated
• 2 cups carrots, grated
• 1 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ginger, and ground nutmeg.
3. In a large bowl, stir together the eggs, vegetable oil, grated apple, grated carrots, brown sugar, vanilla extract, and chopped pecans.
4. Gradually stir the flour mixture into the carrot mixture until just combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking to maintain moisture.
7. Allow the bread to cool in the pan on a wire rack for 5-7 minutes. Carefully invert the pan onto the wire rack and gently roll the bread over. Let it cool completely for 2-3 hours before slicing.

Notes

CONTINUE READING ON THE NEXT PAGE