Carrot-Pecan Quick Bread

by Lana Stuart on November 3, 2012 · 10 comments

Carrot-Pecan Quick Bread

It has been a busy week here! So busy that I never had time to get this post online yesterday as I usually do, so here I am posting on a Saturday. Trying hard to get finished before the Georgia-Old Miss game starts. Can’t miss watching my Dawgs play, you know.

I always enjoy making quick breads. They’re so easy – usually it’s a matter of mixing the dry stuff together, mixing the wet stuff together, combining the two in a bowl and pouring it in a loaf pan. And the variety is endless! I have loads of quick bread recipes that include everything from light lemony combinations to warm fall spices like this one. Just chock full of good-for-you carrots and tasty pecans, this bread is so versatile that you can serve it for breakfast, dessert, or an afternoon snack. Just be sure you don’t skip the butter and honey. They really make it special.

Because the recipe uses whole wheat flour, it might be a little more dense than you usually expect from a quick bread, and it’s also a little less sweet. Just the way I like it. I really hope you enjoy this one.

Start by preheating you oven to 350 degrees. Then grease a loaf pan and set it aside.

Sifting dry ingredients for Carrot-Pecan Quick Bread

Sift the flour, baking powder, baking soda, cinnamon and salt into a large bowl. I don’t think you’d really have to sift the flour, but I like to. However, when sifting whole wheat flour you’ll find that some of the bran will not pass through the sifter. Just add that back to the bowl after sifting. Add the sugar and stir to blend. I used cane sugar in this recipe but regular white sugar will work fine.

Beating eggs for Carrot-Pecan Quick Bread
In a separate bowl, whisk together the eggs, canola oil, and milk.

Add the egg mixture to the dry ingredients, stirring just until the dry ingredients are moistened.

Add carrots and pecans

Fold in the carrots and pecans.

Carrot Pecan bread in pan and baked

Pour the batter into the prepared loaf pan. Bake for approximately 1 hour or until a tester inserted in the center comes out clean.

Allow to cool slightly. Remove from pan. Serve slices of warm bread with a pat of butter and a drizzle of honey. Store bread tightly wrapped in the refrigerator. Reheat slices in the microwave before serving.

Carrot-Pecan Quick Bread

Rating: 41

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 1 loaf

Carrot-Pecan Quick Bread

An easy quick bread made with loads of carrots, warm fall spices, and cane sugar. Great for breakfast, dessert, or afternoon snack.

Ingredients

  • 2 1/2 cups whole wheat flour
  • 2/3 cup cane sugar (white sugar may be used)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 eggs, beaten
  • 1/2 cup canola oil
  • 1/2 cup milk
  • 2 cups shredded carrots
  • 1/2 cup chopped pecans
  • Butter (for serving)
  • Honey (for serving)

Instructions

  1. Preheat oven to 350 degrees. Grease a loaf pan and set aside.
  2. Sift the flour, baking powder, baking soda, cinnamon and salt into a large bowl. (Note: when sifting whole wheat flour a bit of bran will not pass through the sifter. Add that back to the bowl after sifting). Add the sugar and stir to blend.
  3. In a separate bowl, beat together the eggs, canola oil, and milk.
  4. Add the egg mixture to the dry ingredients, stirring just until the dry ingredients are moistened.
  5. Fold in the carrots and pecans.
  6. Pour the batter into the prepared loaf pan. Bake for approximately 1 hour or until a tester inserted in the center comes out clean.
  7. Allow to cool slightly. Remove from pan.
  8. Serve slices of warm bread with a pat of butter and a drizzle of honey. Store bread tightly wrapped in the refrigerator. Reheat slices in the microwave before serving.

Notes

Recipe inspiration: Southern food on about.com

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://www.lanascooking.com/2012/11/03/carrot-pecan-quick-bread/

Other quick bread recipes you might enjoy from around the internet:

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{ 9 comments… read them below or add one }

1 icakepops November 3, 2012 at 7:03 pm

This looks like a healthy and delicious quick bread. Love the drizzle of honey to sweeten it up!

Reply

2 Lana November 3, 2012 at 9:00 pm

It’s a favorite of ours for sure. So good with a cup of coffee or tea.

Reply

3 Branch November 4, 2012 at 1:29 am

Looks like a good recipe.

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4 Miss P November 4, 2012 at 1:39 pm

Oh my goodness. Nothing says fall more than these flavors. Except cranberries. Just sayin’

Miss P

Reply

5 Terra November 4, 2012 at 7:22 pm

I love how hearty and healthy this bread looks!!!! It would be a fantastic snack, or my go to breakfast:-) I had to ask hubby who won your game, but if I am correct, you were very happy yesterday with the GA win:-) Hugs, Terra

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6 Lana November 4, 2012 at 9:04 pm

Yes, Terra. Quite happy!

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7 Georgia @ The Comfort of Cooking November 5, 2012 at 5:33 pm

I love a good quick bread and the flavors in this are great, Lana! Can’t wait to try it for myself!

Reply

8 Sues November 5, 2012 at 7:48 pm

I love the idea of a carrot quick bread! This is such a pretty one with the honey drizzled on top!

Reply

9 Jan Hohm February 19, 2014 at 11:07 am

Wow, your recipes look so delicious I just can’t stop reading them. I’m getting really hungry and planning to use some right away.

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