Homemade Carrot Bread

Ingredients:

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
3 eggs
¾ cup vegetable oil
1 medium apple, peeled and grated
2 cups grated carrots
1 cup light brown sugar, packed
1 teaspoon vanilla extract
¾ cup chopped pecans

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set it aside.
Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg until well combined. Set aside.
Mix the Wet Ingredients:
- In another mixing bowl, beat the eggs with a whisk or electric mixer until light and frothy. Add the vegetable oil, grated apple, grated carrots, light brown sugar, and vanilla extract. Mix until smooth and well combined.
Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Add the Pecans:
- Gently fold the chopped pecans into the batter until evenly distributed.
Bake the Bread:
- Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
- Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Cool and Serve:
- Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully transfer the bread to a wire rack to cool completely before slicing.

Cook Notes and Variations:

Add Raisins or Dried Cranberries: For a burst of sweetness, add a handful of raisins or dried cranberries to the batter along with the chopped pecans.
Swap Pecans for Walnuts: If you prefer walnuts over pecans, feel free to use them instead. Both nuts add a delightful crunch and nutty flavor to the bread.
Make It Vegan: To make a vegan version of this Carrot Bread, substitute the eggs with flax eggs (1 tablespoon ground flaxseed meal + 3 tablespoons water per egg) and use a plant-based oil instead of vegetable oil.

Keto and Low-Carb Versions:

Low-Carb Variation: To make a lower-carb version of this Carrot Bread, substitute almond flour or coconut flour for the all-purpose flour and use a low-carb sweetener such as erythritol or monk fruit sweetener in place of the brown sugar.
Keto-Friendly Option: For a keto-friendly version, use almond flour or coconut flour, and replace the brown sugar with a keto-friendly sweetener. You can also reduce the amount of grated apple to further reduce the carb content.

Frequently Asked Questions (FAQs):

Q: Can I freeze Carrot Bread? A: Yes, Carrot Bread freezes well. Allow the bread to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in a freezer-safe bag or container. It can be frozen for up to three months. Thaw overnight in the refrigerator before slicing and serving.

Q: Can I add frosting or glaze to the Carrot Bread? A: While Carrot Bread is delicious on its own, you can certainly add a cream cheese frosting or a simple glaze if desired. Allow the bread to cool completely before frosting or glazing.

Q: Can I substitute pumpkin for the apple in this recipe? A: Yes, you can substitute grated pumpkin for the grated apple if you prefer. Just be sure to remove any excess moisture from the grated pumpkin before adding it to the batter.

With its warm spices, tender crumb, and delightful mix of flavors and textures, this homemade Carrot Bread is a true crowd-pleaser. Whether enjoyed fresh out of the oven or toasted and spread with butter, it’s a comforting treat that’s perfect for any occasion. Plus, with the option to customize the recipe to suit your dietary preferences, you can enjoy this delicious bread guilt-free. So why not give it a try and see for yourself just how delicious homemade Carrot Bread can be?