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
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ginger, and ground nutmeg.
- In a large bowl, stir together the eggs, vegetable oil, grated apple, grated carrots, brown sugar, vanilla extract, and chopped pecans.
- Gradually stir the flour mixture into the carrot mixture until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking to maintain moisture.
- 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.
