Learn how to make carrot bread with this fantastic easy recipe. This recipe makes one loaf, but can easily be doubled or tripled.
Banana Bread may be my favorite sweet/fruity bread, but this yummy carrot bread sure comes in as a close second.
I decided to share my Fantastic Carrot Bread Recipe with you all to see if you enjoy it as much as I do.
This is a pretty basic recipe. You can switch things up if you like. I add nuts and raisins to mine, but that is entirely optional. Make it the way that you will love it.
How To Make Carrot Bread:
First I’m going to share with you a quick little video of the process, then still images, followed by a free printable recipe card. You’ll be a pro at making this yummy Carrot Bread Loaf in no time.
Here we go with the still images of making the bread, in case you get stuck.
I didn’t think it was totally necessary to show you the mixing process, or adding it to the loaf pan… that’s very basic, so hopefully you were able to follow along with no problem.
**Don’t forget that if you like this recipe to check out my entire Breads section.**
What a yummy Carrot Loaf recipe!
- 3 Bananas, medium (mashed)
- 1/2 Cup Plain Greek Yogurt
- 1 Large Egg
- 3/4 Cups Confectioners Sugar
- 1 1/2 Cups All Purpose Flour (unbleached)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon (ground)
- 1/2 teaspoon Nutmeg (optional)
- 1/4 cup Pecans (chopped)
- 1/4 cup Shredded Coconut Flakes (sweetened or not, depending on preference)
- 1/2 cup Carrots
- 1/4 Cup Raisins (optional)
How To Make Carrot Bread:
- Preheat oven to 350 degrees Fahrenheit.
- Grease/line a loaf pan. Set aside.
- In a large bowl, mash the bananas, then add the egg and greek yogurt. Blend until fully mixed.
- Add the sugar to the banana mixture and stir well.
- In a small separate bowl, combine the flour, salt, and baking powder.
- Add the flour mixture to the banana (wet) mixture, and stir until just blended.
- Add your mix-ins, carrots, walnuts or pecans, coconut, and raisins.
- Pour into the previously prepared loaf pan/dish and spread evenly.
- Bake for 50-60 minutes until an inserted toothpick comes out clean.
- Allow the bread to cool in the pan for 5 minutes before attempting to remove the place it on a cooling rack until it is room temperature. Then you can cover in an airtight bag or container and save for later consumption.
Amount Per Serving Calories 157 Total Fat 3g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 2g Cholesterol 16mg Sodium 212mg Carbohydrates 30g Net Carbohydrates 0g Fiber 2g Sugar 14g Sugar Alcohols 0g Protein 4g
If you didn’t notice, this bread does have a banana bread base, with yummy add-in flavors of nuts, raisins, Carrot (of course), and even coconut flakes.
It’s a fun little, tasty, twist on a traditional type of a banana bread recipe and is totally worth giving it a try!
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