Description
This moist and flavorful Carrot Bread is a delightful twist on traditional quick bread, enhanced with warm spices, shredded carrots, and crunchy nuts. Topped with a smooth, sweet glaze, it makes a perfect breakfast treat, snack, or dessert that’s sure to please any crowd.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground ginger
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 2 cups finely shredded carrots
- 1 cup chopped nuts (such as walnuts or pecans)
Glaze
- 2¼ cups powdered sugar
- 2 tablespoons half and half
- 1 tablespoon light corn syrup
- 1 teaspoon clear vanilla flavoring
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a loaf pan with nonstick spray and set aside to ensure easy removal of the bread after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, salt, and ground nutmeg. This base will provide the bread’s structure and warm spice flavor.
- Combine wet ingredients: Using a stand mixer or a handheld mixer on medium speed, beat the vegetable oil, granulated sugar, eggs, and vanilla extract until just combined. This mixture contributes moisture and sweetness.
- Incorporate dry ingredients: Lower the mixer speed to low, then gradually add the flour mixture to the wet ingredients. Mix just until combined to avoid overworking the batter, which can toughen the bread.
- Fold in carrots and nuts: Gently fold the finely shredded carrots and chopped nuts into the batter using a spatula to maintain their texture and distribute them evenly.
- Bake the bread: Pour the batter into the prepared loaf pan and bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean. This ensures the bread is fully cooked but remains moist.
- Cool: Allow the bread to cool completely in the loaf pan before removing it. This step prevents the bread from breaking apart when handled.
- Prepare the glaze: In a small bowl, whisk together powdered sugar, half and half, light corn syrup, and clear vanilla flavoring until the glaze is smooth and free of lumps. This sweet glaze adds a glossy finish and extra flavor.
- Glaze and serve: Once the carrot bread is fully cooled, remove it from the loaf pan and evenly spread the glaze over the top. Slice the bread into ¼ inch slices and serve fresh.
Notes
- Use freshly grated carrots for the best texture and flavor.
- Chopped walnuts or pecans add a nice crunch but can be omitted for nut allergies.
- To make ahead, bake the bread and glaze, then store in an airtight container for up to 3 days.
- For a lighter glaze, adjust the amount of powdered sugar or half and half as desired.
- Ensure the bread is fully cooled before glazing to prevent the glaze from melting and running off.
