Carrot Cake Quick Bread

What can I say, it’s Sunday and I felt like baking some delicious bread for the chilly weekday mornings we have coming up. I also cannot just sit still for 5 seconds without cooking something. SEND HELP.

Carrot cake is one of those classic flavors with a variety of spices that lend themselves to the fall weather. Cinnamon, nutmeg, ginger, all-spice…need I say more? This bread would be absolutely delicious with a little melted butter or whipped cream cheese. If you weren’t a fan of carrots, well, I think you will be now.


Carrot Cake Quick Bread


1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon Baking Powder

½ teaspoon Salt

½ cup brown sugar

½ cup white sugar

½ teaspoon ground ginger

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon all-spice

1 egg

1 cup milk

1/3 vegetable/olive cup oil

1 cup grated carrot

½ cup golden raisins

¼ cup roughly chopped pecans


Preheat oven to 350 degrees. Gather all equipment and ingredients.

Lightly grease an 8x4in bread pan. Combine flours, baking powder, salt, sugars, spices in a medium-size bowl. Next, combine egg, milk, oil, carrots in another bowl. Combine the wet ingredients into the dry ingredients until just combined. Gently stir in raisins and pecans.

Pour batter into the greased pan and bake on the middle rack for 45-55 minutes. Let rest in the pan for 10 minutes before removing it and transferring the bread to a cooling rack.

Don’t forget to tag @jennywiththegoodeats will your loaves of bread 🙂


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