Carrot Bread

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.




10 to 12




  • 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


  • 1

    Preheat oven to 325°F and let ingredients come to room temperature.

  • 2

    Butter a 9×5-inch loaf pan or line the pan with waxed or parchment paper.

  • 3

    Whisk together flour, baking powder, cinnamon and salt in a bowl and set aside.

  • 4

    Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time.

  • 5

    Add dry ingredients one-third at a time alternating with milk and mix just until smooth. Fold in carrots and nuts.

  • 6

    Pour batter into a large (9×5-inch) loaf pan and bake 1 hour 20 minutes or until wooden toothpick inserted in center of bread comes out clean.

More Recipes