This moist carrot bread is a delightful treat that’s super easy to make! It’s packed with grated carrots and nuts, making it sweet and satisfying.
I love enjoying it warm with a bit of butter spread on top—so good! Sometimes I even sneak a slice for breakfast. Who knew veggies could be this tasty? 🥕
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. You can try whole wheat flour for a healthier option, but it may affect the texture. For gluten-free, a 1:1 gluten-free flour blend works well.
Carrots: Fresh, finely grated carrots are essential here. If you’re short on fresh carrots, you can use pre-grated ones, but make sure they’re still fresh. Frozen carrots work in a pinch, but make sure they’re thawed and drained well.
Oils: I use vegetable oil for moisture, but you can substitute with canola oil or melted coconut oil. Butter is an option too but may make the bread slightly denser.
Nuts: Walnuts or pecans add great crunch. Feel free to leave them out if you have nut allergies or want a nut-free version. Sunflower seeds could be a tasty alternative!
Pineapple: Using crushed pineapple adds moisture and sweetness without extra calories. If you prefer not to include it, you can swap it with applesauce or simply leave it out for a denser loaf.
How Can I Ensure My Carrot Bread is Perfectly Moist?
To keep your carrot bread moist, focus on a few key techniques:
- Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough texture.
- Proper Measurement: Ensure you’re not packing the flour. Spoon it into the measuring cup, then level it off with a knife.
- Check for Doneness: Use a toothpick; when it comes out with a few moist crumbs, it’s done. If it comes out completely clean, you might have overbaked it.
- Cool Gradually: After baking, let the bread cool in the pan briefly before transferring it to a rack. This retains moisture.
Following these tips will help you achieve a tender, flavorful carrot bread that everyone will love!
Moist and Easy Carrot Bread Recipe
Ingredients You’ll Need:
- For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 3-4 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup crushed pineapple, drained (optional, for extra moisture)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 55-65 minutes for baking. Altogether, you’ll need around 1 hour and 15 minutes to fully enjoy your fresh carrot bread, plus a little extra time for cooling!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan. If you prefer, you can line it with parchment paper to make removal easier later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg (if using). This will ensure that everything is well-combined and the spices are evenly distributed throughout the bread.
3. Combine the Sugars and Oil:
Now, grab a large bowl and beat together the granulated sugar, brown sugar, and vegetable oil until everything is nicely mixed. This combination will help keep your bread moist and flavorful.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to enhance the sweetness of your bread.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix, as that can make the bread tough.
6. Fold in the Good Stuff:
Gently fold in the grated carrots, along with any nuts or crushed pineapple if you’re using them. This is where all the delicious flavor comes together!
7. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Don’t worry about making it perfect—just make sure it’s evenly distributed.
8. Bake to Perfection:
Place your loaf pan in the preheated oven and bake for 55-65 minutes. When a toothpick inserted into the center comes out clean or with minimal crumbs, it’s ready!
9. Cool and Enjoy:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your moist and delicious carrot bread on its own or with some butter!
Happy baking! 🥕🍞
FAQ for Moist and Easy Carrot Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Just keep in mind that it may make the bread denser. You can also try a 50-50 mix for a lighter texture.
How Should I Store Leftover Carrot Bread?
Store any leftover carrot bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to one week, or freeze for up to 3 months.
Can I Omit the Nuts or Pineapple?
Absolutely! If you have nut allergies or simply prefer the bread without nuts, you can leave them out. The pineapple adds moisture, but you can skip it if you prefer or substitute with applesauce for similar moisture.
Can I Make This Carrot Bread Vegan?
Yes! To make it vegan, substitute the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and replace the vegetable oil with a similar amount of applesauce or another plant-based oil.
