Carrot Bread with Walnuts
This super flavorful Carrot Bread with Walnuts has all the goodness of carrot cake disguised in a breakfast loaf. Filled with grated carrots, toasted walnuts and all your favorite spices, this scrumptious bread can be served all year long.
Equipment
- 9 x 5 metal baking pan
Ingredients
Carrot Bread
- 1 1/4 cups all-purpose flour unbleached
- 1/2 tsp sea salt fine
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3/4 cup olive oil extra virgin
- 2 large eggs room temperature
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract pure
- 1 1/4 cups freshly grated carrots fine
- 1/2 cup walnuts toasted and ground
- 1 cup walnuts halved
Instructions
Carrot Bread with Walnuts
- Preheat oven to 350 degrees. Coat a 9 x 5 metal loaf pan with nonstick spray then line with parchment paper leaving an overhang for ease of removal. Set aside.
- In large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Set aside.
- In a separate bowl, whisk oil and eggs with both sugars and vanilla until well combined.
- Add grated carrots and ground walnuts to wet ingredients then stir with a spoon until incorporated.
- Add wet ingredients to dry then stir with a spoon until just barely combined. Note: batter will be thick, avoid overmixing.
- Pour batter into loaf pan then top with walnut halves.
- Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. For best results, do not overbake. Note: to prevent walnuts from overbrowning, cover loaf with aluminum foil during the last 15 minutes of baking.
- Place loaf pan on a wire rack to cool for 20 minutes then remove loaf from pan and cool completely before slicing.
- Store carrot bread covered at room temperature up to 3 days.