Carrot Pecan Quick Bread is a dense, lightly sweet loaf made with whole wheat flour, shredded carrots, and chopped pecans, and it’s just as good at breakfast as it is with a cup of coffee in the afternoon.
I always enjoy making quick breads. They’re so easy! It’s usually just a matter of mixing the dry stuff together, mixing the wet stuff together, combining the two in a bowl, and pouring it into a loaf pan.
And the variety is endless! I have loads of quick bread recipes, from light lemony combinations to dill and cheddar bread to this one with warm fall flavors. Chock-full of good-for-you carrots and tasty pecans, this bread is so versatile 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.
Recipe Snapshot: Carrot Pecan Quick Bread
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling Time: 10 minutes
Total Time: 1 hour, 20 minutes
Servings: 12
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Whole wheat flour, sugar, cinnamon, eggs, milk, carrots, pecans
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This recipe was easy to make and the prep time was accurate for me. I used cane sugar as suggested. The bread was flavorful and moist.”
— Robbie
What Makes This Recipe Special
This carrot bread has a dense, moist crumb that feels more like bread than cake. The shredded carrots and oil keep every slice tender, and the whole wheat flour gives it some heft.
The flavor is mellow. Cinnamon enhances the carrots and pecans that stay front and center, and the cane sugar adds a faint molasses note. The pecans give you a little crunch in each bite.
It’s also an easy loaf to fit into a week. You only need two bowls and a whisk, and it keeps in the refrigerator for days and freezes well.
Ingredient Notes
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- Whole wheat flour — Whole wheat flour makes the loaf slightly dense and less sweet than many quick breads.
- Cane sugar — I enjoy using cane sugar whenever possible. It isn’t as highly refined as granulated sugar and has a very slight undertone of molasses. However, you can certainly use plain white granulated sugar in its place.
- Cinnamon — Cinnamon, one of the warm fall spices, plays well against the carrots and pecans for an autumnal flavor.
- Eggs — I use large eggs unless otherwise noted. You can also use an egg substitute if you like.
- Canola oil — I use canola oil because it’s always in my pantry. Any neutral flavored oil, such as vegetable oil or corn oil, will work as well.
- Milk — Use whole milk for the best flavor.
- Carrots — I prefer to shred the carrots on a box grater, though a food processor works too. Gently press them into the cup when measuring — don’t pack them down.
- Pecans — Chopped pecans are folded in along with the carrots.
- Butter and honey — For serving. Spread a slice with butter and drizzle on a little honey for a really nice treat.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
- Carrots with zucchini or apple — Replace 1 cup of the carrots with a cup of shredded zucchini or apple.
- Golden raisins — Fold in about ¼ cup of golden raisins along with the carrots and pecans.
- Sugar and pecan topping — Before baking, sprinkle about 2 tablespoons of turbinado sugar and 2 tablespoons of chopped pecans over the batter in the pan.
- Walnuts for pecans — Chopped walnuts may be used instead of pecans.
How to Make Carrot Pecan Quick Bread
STEP 1. Start by preheating the oven to 350 degrees. Then grease a 9×5 loaf pan and set it aside.
STEP 2. Sift the flour, baking powder, baking soda, cinnamon and salt into a large bowl. Add the sugar and stir to blend. I used cane sugar in this recipe but regular white sugar will work fine.
Pro Tip
I don’t think you’d really have to sift the flour, but I like to. Just remember that when you sift 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.
STEP 3. In a separate bowl, whisk together the eggs, canola oil, and milk.
STEP 4. Add the egg mixture to the dry ingredients, stirring just until the dry ingredients are moistened.
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STEP 5. Fold in the carrots and pecans.
STEP 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.
STEP 7. Cool in the pan for 10 minutes. Remove from pan and cool completely on a wire rack.
STEP 8. Serve slices with a pat of butter and a drizzle of honey. Store bread tightly wrapped in the refrigerator.
How to Serve
Butter and honey are my preferred toppings. Slice the loaf for breakfast, enjoy it as an afternoon snack with coffee or tea, or serve it as a plain dessert.
If you like carrots in your morning baking, my Carrot Raisin Muffins are another option. Slices of this bread along with my Black Walnut Pumpkin Bread make a nice tray for a brunch table.
How to Store
Because this bread has eggs and milk in it, keep it in the refrigerator, tightly wrapped. It keeps for up to 4 days. To freeze it, wrap it in plastic wrap followed by aluminum foil and freeze for up to 1 month.
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Recipe
Carrot Pecan Quick Bread
Ingredients
- 2 ½ cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅔ cup cane sugar or white granulated sugar
- 3 large eggs beaten
- ½ cup canola oil or other neutral-flavored oil
- ½ cup whole milk
- 2 cups shredded carrots
- ½ cup chopped pecans
- Butter for serving
- Honey for serving
Instructions
- Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan and set aside.
- 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.2 ½ cups whole wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, ⅔ cup cane sugar
- In a separate bowl, beat together the eggs, canola oil, and milk.3 large eggs, ½ cup canola oil, ½ cup whole milk
- Add the egg mixture to the dry ingredients, stirring just until the dry ingredients are moistened.
- Fold in the carrots and pecans.2 cups shredded carrots, ½ cup chopped pecans
- Pour the batter into the prepared loaf pan. Bake for approximately 1 hour or until a tester inserted in the center comes out clean.
- Cool in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.
- Serve slices with a pat of soft butter and a drizzle of honey. Store bread tightly wrapped in the refrigerator.Butter, Honey
Notes
- Measure the shredded carrots gently pressed into the cup, not packed.
- When sifting the flour, add any bran left in the sifter back to the bowl.
- Plain white granulated sugar can replace the cane sugar.
- An egg substitute can replace the eggs, and any neutral oil can replace the canola oil.
- Whole milk gives the best flavor.
- Cool the bread completely before slicing.
- Refrigerate, wrapped properly, for up to 4 days, or freeze for up to 1 month.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This recipe was easy to make and the prep time was accurate for me. I used cane sugar as suggested. The bread was flavorful and moist. I also prepared a batch using half carrots and half zucchini and it was also delicious. Thanks for the recipe!
The carrots and zucchini combination sounds great! So glad you liked the recipe.
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.
I love the idea of a carrot quick bread! This is such a pretty one with the honey drizzled on top!
I love a good quick bread and the flavors in this are great, Lana! Can’t wait to try it for myself!
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
Yes, Terra. Quite happy!
Oh my goodness. Nothing says fall more than these flavors. Except cranberries. Just sayin’
Miss P
Looks like a good recipe.
This looks like a healthy and delicious quick bread. Love the drizzle of honey to sweeten it up!
It’s a favorite of ours for sure. So good with a cup of coffee or tea.