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Carrot Walnut Bread Recipe

Carrot Walnut Bread

iamwinfred
Carrot Walnut Bread is what happens when a classic carrot cake decides to become a hearty, sliceable loaf. Moist, gently spiced, and packed with crunchy walnuts in every bite, this quick bread is naturally sweetened with fresh carrots and brown sugar, and comes together in just two bowls and one loaf pan. Spread a warm slice with cream cheese and it tastes just like carrot cake, without the layers or the frosting.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 250 kcal

Equipment

  • Mixing bowls Two bowls, one large and one medium
  • Box grater For grating the carrots on the fine side
  • Whisk
  • Spatula
  • Loaf pan 9x5 inch
  • Parchment paper Optional, for easy removal
  • Measuring cups
  • Measuring spoons

Ingredients
  

  • 1 1/2 cups grated carrots freshly grated for best flavor; about 3-4 medium carrots, patted dry
  • 1 1/2 cups all-purpose flour 180g; spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon Saigon cinnamon recommended for bolder flavor
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup brown sugar 150g, packed; break up any lumps
  • 1/2 cup vegetable oil or melted coconut oil for vegan option
  • 2 large organic eggs or flax eggs for vegan option
  • 1/2 cup chopped walnuts toasted lightly for extra flavor

Instructions
 

  • Place an oven rack in the center position and preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan lightly with vegetable oil, or line it with parchment paper, leaving a couple of inches of overhang on the long sides.
  • Peel 3 to 4 medium carrots and grate them on the fine side of a box grater until you have 1 ½ cups loosely packed. Spread the grated carrots on a paper towel and pat gently to remove excess moisture, then set aside.
  • In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg for about 30 seconds until evenly distributed.
  • In a separate mixing bowl, whisk together ¾ cup brown sugar, ½ cup vegetable oil, and 2 large organic eggs for 1 to 2 minutes until smooth and the sugar begins to dissolve. Break up any lumps of brown sugar.
  • Slowly pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined, stopping as soon as you no longer see dry flour pockets. Avoid overmixing.
  • Add the 1 ½ cups grated carrots and ½ cup chopped walnuts to the batter. Fold them in with slow, gentle strokes, scraping the bottom of the bowl, until evenly distributed.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter a couple of times to release any air bubbles.
  • Bake on the center rack for 50 to 60 minutes. Start checking at 50 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with aluminum foil.
  • Remove the loaf from the oven and let it cool in the pan for 10 minutes. Use the parchment overhang to lift the bread out, or turn it onto a wire rack. Let it cool completely before slicing.

Notes

  • Use fresh carrots for the best flavor and moisture, because pre-shredded carrots can be too dry.
  • Do not skip patting the grated carrots dry, which prevents excess liquid in the batter.
  • Measure flour by spooning it into the measuring cup and leveling it off with a knife to prevent a dense loaf.
  • Toast the walnuts lightly before chopping for extra flavor.
  • Mix the batter only until just combined to keep the crumb tender.
  • Let the bread cool completely before slicing to maintain its structure.
  • Add ½ cup of raisins or dried cranberries for a chewy, sweet burst.
  • Swap the walnuts for pecans for a milder nutty flavor, or stir in ¼ cup shredded coconut for a tropical twist.
  • Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week wrapped tightly in plastic wrap.
  • Freeze slices or the whole loaf in a freezer bag for up to 3 months; thaw overnight in the refrigerator and reheat in a toaster oven at 300°F for 5 minutes.

Nutrition

Serving: 1SliceCalories: 250kcalCarbohydrates: 28gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 37mgSodium: 180mgPotassium: 160mgFiber: 2gSugar: 14gVitamin A: 40IUVitamin C: 2mgCalcium: 3mgIron: 6mg
Keyword carrot cake bread, carrot walnut bread, fall baking, moist carrot bread, quick bread recipe
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