Moist and Spiced Carrot Bread
Deliciously moist and spiced carrot bread loaded with fresh shredded carrots and crunchy walnuts, perfect for any time of day.
Equipment
- 1 9 x 5-inch Loaf Pan
- 2 Mixing Bowls
- 1 Cheese Grater (coarse side)
- Parchment Paper (for lining)
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon pumpkin pie spice
- 2 ½ cups shredded carrots
- 3 large eggs
- ¾ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- ¾ cup chopped walnuts
Instructions
- Prepare Your Baking Pan: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the ideal temperature by the time your batter is ready. While the oven is warming, take a 9 x 5-inch loaf pan and line it with parchment paper. To do this, cut a piece of parchment paper slightly larger than the bottom and sides of the pan, then gently press it in so it fits snugly. This lining will prevent the bread from sticking and make it easier to remove once baked, preserving its shape beautifully.
- Combine Dry Ingredients Thoroughly: In a medium mixing bowl, carefully measure and add the dry ingredients: 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 ½ teaspoons of baking soda, 1 ½ teaspoons of ground cinnamon, 1 teaspoon of salt, and ½ teaspoon of pumpkin pie spice. Use a whisk to blend these components evenly. Whisking incorporates air and evenly distributes the leavening agent and spices, ensuring your bread rises uniformly and has a consistent flavor throughout.
- Prepare the Wet Mixture: Next, grab a large mixing bowl to combine the wet ingredients. Start by adding 2 ½ cups of freshly shredded carrots—shredded on the coarse side of a grater for optimal texture. Then crack in 3 large eggs, ensuring no shells fall in. Add ¾ cup of vegetable oil, which keeps the bread moist and tender, ¼ cup of milk to provide a slight creaminess, and 1 teaspoon of vanilla extract for a subtle sweetness and aroma. Use a sturdy spoon or spatula to gently stir all these ingredients together until they are fully combined and smooth.
- Incorporate Dry Ingredients into Wet Mix: Slowly add the dry ingredients from Step 2 into the wet mixture. Pour a little at a time, folding gently with a spatula or wooden spoon. Folding is crucial—it means you carefully mix by turning the batter over itself without vigorous stirring, which helps prevent overworking the gluten in the flour. Overmixing can lead to a tough, dense bread. Keep folding until the dry ingredients are just incorporated; the batter should be thick but not overly stiff.
- Fold in the Walnuts for Crunch: Once your batter is smooth and combined, it’s time to add texture and flavor with ¾ cup of chopped walnuts. Sprinkle them evenly over the batter, then gently fold them in. The walnuts provide a delightful crunch that contrasts the soft, moist crumb of the bread. Folding ensures the nuts are distributed evenly without breaking apart too much.
- Transfer Batter and Bake with Care: Pour the prepared batter into the parchment-lined loaf pan, using a spatula to scrape every bit from the bowl. Smooth the top gently to create an even surface, which helps the bread bake uniformly. Place the loaf pan on the center rack of your preheated oven, where heat circulates best. Bake for 55 to 65 minutes, but start checking for doneness at 50 minutes to avoid overbaking.
- Test for Doneness Precisely: To confirm the bread is baked through, insert a toothpick or thin skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs attached, your bread is perfectly baked.If there’s wet batter, continue baking and check again every 5 minutes. Ovens vary, so this step is essential to achieve a moist but fully cooked bread.
- Cool Before Slicing for Best Texture: Remove the loaf pan from the oven carefully using oven mitts and place it on a wire rack. Let the carrot bread cool completely in the pan—this usually takes about 1 hour. Cooling allows the bread to set and makes slicing easier without crumbling. Once cool, lift the bread out using the parchment paper edges, place it on a cutting board, and slice into 16 even pieces for serving or storage.
Notes
- Use freshly shredded carrots for the best moisture and flavor; avoid pre-shredded carrots if possible.
- If you don’t have pumpkin pie spice, substitute with extra cinnamon or apple pie spice.
- Avoid overmixing the batter to keep the bread tender and fluffy—mix just until the ingredients come together.
- Line your loaf pan with parchment paper for easy removal and cleaner slicing.
- Baking times can vary by oven, so start checking doneness about 10 minutes before the suggested time.
- Let the bread cool completely before slicing to prevent crumbling and maintain texture.
- Walnuts add crunch but can be swapped for pecans or omitted for a nut-free version.
