Use up all that fall bounty of garden carrots and bake them into this moist carrot bread. Quick breads are easy to make and freeze beautifully!
We love this recipe for carrot bread! Extra moist, a bit sweet and full of flavor. It’s a great twist on a banana bread recipe or carrot cake!
Ingredients
DRY INGREDIENTS Typical of a basic quick bread, this uses all-purpose flour with baking soda to give it some rise. I add cinnamon and a dash of pumpkin pie spice. If you don’t have pumpkin pie spice, use extra cinnamon or even apple pie spice. CARROTS Carrots should be shredded using the coarse side of a cheese grater. They can be peeled or if you scrub them, you can skip peeling them. VARIATIONS We like to add mix-ins like toasted walnuts. Toss in some coconut, raisins, or even diced apples if you’d like.
How to Make Carrot Bread (overview)
Freezing and Storage
Like most quick breads, carrot bread will last up to a week as long as it’s at room temperature in a zippered bag or container with a tight-fitting lid. Try keeping a slice of regular bread in the container with the carrot bread to absorb extra moisture. Freeze carrot bread by wrapping tightly in plastic wrap, then aluminum foil with the date written on the outside. Frozen carrot bread will last about a month in the freezer.
Kitchen Tips
Do not overmix the batter, stir just until combined. Use parchment paper to line the bottom of the loaf pan to make it easy to remove. Ovens can vary slightly, check the bread at least 10 minutes before you think it will be done. This bread is easier to slice when completely cooled.
More Quick Breads We Love
Chocolate Chip Banana Bread – moist & decadent Zucchini Bread – the perfect snack Homemade Cornbread Recipe Pumpkin Bread – easy to make Homemade Gingerbread – soft & moist Classic Banana Bread – 5 star recipe
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