Bits of grated carrot and chopped pecans combine in a light colored cake-like quick bread with delicate buttery cinnamon flavor. Served warm the bread is enhanced with a dollop of butter.
- 2 ½ cups flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon cinnamon
- ¾ teaspoon salt
- ½ cup (1 stick) Challenge Unsalted Butter, room temperature
- 1¼ cup sugar
- 3 eggs
- ½ cup milk
- 1 ½ cups grated carrot
- ¾ cup chopped pecans
Preheat oven to 325°F and let ingredients come to room temperature.
Butter a 9x5–inch loaf pan or line the pan with waxed or parchment paper.
Whisk together flour, baking powder, cinnamon and salt in a bowl and set aside.
Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time.
Add dry ingredients one-third at a time alternating with milk and mix just until smooth. Fold in carrots and nuts.
Pour batter into a large (9x5-inch) loaf pan and bake 1 hour 20 minutes or until wooden toothpick inserted in center of bread comes out clean.