Carrot Bread Recipe
This classic Carrot Bread recipe is a moist and flavorful quick bread, packed with grated carrots, warm spices, and crunchy walnuts. Perfect for breakfast or as a wholesome snack, this easy-to-make loaf combines the natural sweetness of carrots with aromatic cinnamon and pumpkin pie spice, delivering a comforting treat that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Lightly butter and flour a loaf pan to ensure the bread will release easily after baking. Set the prepared pan aside.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, baking soda, cinnamon, salt, and pumpkin pie spice. Whisk together until evenly mixed. Set this bowl aside.
- Combine wet ingredients: In a separate large bowl, stir together the grated carrots, eggs, vegetable oil, milk, and vanilla extract until well combined.
- Combine wet and dry mixtures: Add half of the flour mixture into the wet mixture and stir to combine. Then add the remaining flour mixture and continue mixing, scraping the sides of the bowl to make sure all ingredients are fully incorporated.
- Add walnuts: Fold in the chopped walnuts until they are evenly distributed throughout the batter.
- Transfer batter to pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake the bread: Place the loaf pan in the center of the oven on the middle rack. Bake for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy.
Notes
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Grated carrots should be fresh and well-packed for best moisture and flavor.
- Ensure to check doneness with a toothpick after 55 minutes to prevent overbaking.
- For a moist bread, do not overmix once the wet and dry ingredients are combined.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: carrot bread, quick bread, moist carrot bread, walnut carrot loaf, easy carrot bread recipe, spiced carrot bread
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