Carrot Bread creates a quick loaf chock full of carrots, golden raisins and toasted walnuts along with a hint of cinnamon spice.

Carrot Bread

By Sue Lau | Palatable Pastime

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Carrot Bread is my recipe of the day with the blogging group Bread Bakers. We group together monthly to post on a common theme. This month our topic is bread with carrots or Easter breads. Glad you could join us!

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For my offering, I chose to make some carrot quick bread using mashed cooked carrots along with raisins, walnuts and cinnamon. It reminds of carrot cake mostly, with a bit of a different crumb.

This is fabulous as an accompaniment to coffee or even as a breakfast bread. If you like, you could mix up a simple icing to drizzle over the top. However I have left mine plain. I usually prefer my slice of quick bread topped with a pat of cold butter.

Enjoy this as part of your Easter season baking, or any time of year.

Bread Bakers

Bread with Carrots or Easter Breads

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What Smells Do Good?: Bunny Bread
A Messy Kitchen: Carrot Milk Bread
Ambrosia: Rosemary Dinner Rolls
Palatable Pastime: Carrot Bread
Zesty South Indian Kitchen: Sourdough Osterbrot
Magical Ingredients: Carrot Stuffed Carrot Buns
Sneha’s Recipe : Carrot Whole Wheat & Bajra Flour Flatbread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. Follow our Pinterest board right here. Links are also updated each month on this home page.

Carrot Bread

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Carrot Bread

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Carrot Bread

Sue Lau

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5 from 10 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Course Bread, Quick Bread

Cuisine American

Servings 12

Calories 183 kcal

Equipment

• 1 9x5x3-inch glass loaf pan

Ingredients

  

1x2x3x

• 1/2 cup cooked carrots mashed with fork
• 2 large eggs
• 1 teaspoon vanilla
• 5 tablespoons buttermilk
• 2 cups all-purpose flour
• 1-1/3 cups granulated sugar
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 2/3 cup golden raisins
• 2/3 cup chopped toasted walnuts

Instructions

 

• Preheat oven to 350F.
• Spray a 9x5x3-inch glass loaf pan with Baker's Release spray.
• I use canned carrots and drain them well or you can steam some if you prefer.
• Mash carrots with a fork then whisk in the eggs, and add vanilla and buttermilk.
• Separately, stir up the flour, sugar, baking powder, salt and cinnamon.
• Combine with wet ingredients until well mixed.
• Fold in the raisins and walnuts and spread the batter evenly in the loaf pan.
• Bake for 60-70 minutes or until the bread tests done in the center with a toothpick.
• Cool in pan ten minutes, then turn out the loaf and finish cooling on a wire rack.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 183kcalCarbohydrates: 30gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 28mgSodium: 225mgPotassium: 148mgFiber: 2gSugar: 11gVitamin A: 943IUVitamin C: 1mgCalcium: 87mgIron: 2mg

Keyword Breads with Carrots, Easter Breads

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