Breads

Carrot Bread

Name: Carrot Bread
Yield: 10 to 12

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.

Prep

Cook

Servings

10 to 12

Level

Easy

Ingredients

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

Directions

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.