Carrot Bread
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.
Equipment
- 9x5-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.
Notes
This Carrot Bread is best enjoyed sliced and served with a spread of cream cheese or butter. It can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for longer freshness.