Some spices are meant for cold weather – cinnamon, nutmeg, cloves, ginger – and they are usually associated with the holiday season for this reason. Even though it’s March, and warm compared to many places, it’s been colder and rainier than normal here, and these spices were completely necessary! That’s where this Carrot Nut Spice Bread comes in – delicious, warm, full of spices, and moist. It’s a quick bread, so it’s easy to throw together and bake (no rising or waiting times), and it’s delicious warm or room temperature! I made 8 mini loaves with this, but you can also make 1 regular loaf, or 12 muffins – your choice! Depends on much you want to share (or not share!).

Carrot Nut Spice Bread

Alex Kornswiet

This is a quick bread, so it’s easy to throw together and bake (no rising or waiting times), and it’s delicious warm or room temperature! I made 8 mini loaves with this, but you can also make 1 regular loaf, or 12 muffins – your choice! Depends on much you want to share (or not share!).

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Servings 1 loaf

Ingredients

  

• 1 1/2 cups shredded carrots 3 medium
• 1/2 cup sugar
• 1/4 cup brown sugar
• 8 tablespoons 1 stick butter, melted
• 2 eggs
• 3/4 cups all-purpose flour
• 3/4 cups whole wheat flour
• 1/4 cup coarsely chopped pecans
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Optional: Glaze

• 1 cup powdered sugar
• 2-3 tablespoons milk

Instructions

 

• Preheat the oven to 350 degrees F.
• Prepare the loaf pan/pans with cooking spray, and separate the batter evenly into the loaf or mini loaf pans.
• Mix carrots, sugar, brown sugar, butter, and eggs in a large bowl until combined. Set aside.
• Mix remaining ingredients in a medium bowl, and stir until combined.
• Add the dry ingredient mixture into the large bowl with the wet mixture. Mix until just combined.
• Separate the batter evenly into the mini loaves or put all the batter into a regular loaf pan.
• Bake for 15-20 minutes for muffins, 20-25 minutes for mini loaves, or 50-60 minutes for a regular loaf.
• Let cool for 10-15 minutes and remove from pan to continue cooling on a wire rack. Enjoy warm or room temperature, with or without a glaze.
• If you want a glaze, mix the two ingredients above until combined and the glaze is your desired thickness.
• Enjoy!

Notes

SERVING: Cut and enjoy on it’s own, with butter, or with or without frosting!

 

STORAGE: Store securely in plastic wrap, or in a sealed plastic bag. Enjoy within 3-4 days for the freshest taste and texture.

 

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If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast