Carrot Nut Spice Bread
This is a quick bread, so it's easy to throw together and bake (no rising or waiting times), and it's delicious warm or room temperature! I made 8 mini loaves with this, but you can also make 1 regular loaf, or 12 muffins - your choice! Depends on much you want to share (or not share!).
Ingredients
- 1 1/2 cups shredded carrots 3 medium
- 1/2 cup sugar
- 1/4 cup brown sugar
- 8 tablespoons 1 stick butter, melted
- 2 eggs
- 3/4 cups all-purpose flour
- 3/4 cups whole wheat flour
- 1/4 cup coarsely chopped pecans
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Optional: Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
Instructions
- Preheat the oven to 350 degrees F.
- Prepare the loaf pan/pans with cooking spray, and separate the batter evenly into the loaf or mini loaf pans.
- Mix carrots, sugar, brown sugar, butter, and eggs in a large bowl until combined. Set aside.
- Mix remaining ingredients in a medium bowl, and stir until combined.
- Add the dry ingredient mixture into the large bowl with the wet mixture. Mix until just combined.
- Separate the batter evenly into the mini loaves or put all the batter into a regular loaf pan.
- Bake for 15-20 minutes for muffins, 20-25 minutes for mini loaves, or 50-60 minutes for a regular loaf.
- Let cool for 10-15 minutes and remove from pan to continue cooling on a wire rack. Enjoy warm or room temperature, with or without a glaze.
- If you want a glaze, mix the two ingredients above until combined and the glaze is your desired thickness.
- Enjoy!
Notes
SERVING: Cut and enjoy on it's own, with butter, or with or without frosting!
STORAGE: Store securely in plastic wrap, or in a sealed plastic bag. Enjoy within 3-4 days for the freshest taste and texture.