Carrot Date Bread
A moist, flavorful carrot bread packed with dates, nuts, and spices, perfect for breakfast or teatime, appealing to those who enjoy sweet, wholesome baked goods.
Ingredients
Instructions
- Beat oil and sugar together until well combined.
- Add eggs and beat well.
- Add the mixed dry ingredients to the wet mixture and stir until just combined.
- Fold in grated carrot, chopped nuts, chopped dates, and raisins.
- Pour batter into a lightly greased and floured 9 x 5-inch bread pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister bread, consider adding a mashed banana or substituting some of the oil with applesauce. If you prefer to reduce sugar, try using honey or maple syrup instead. You can also replace the nuts with seeds for a nut-free version. Ensure the carrots are finely grated for even distribution throughout the bread.
Serving Suggestions
This Carrot Date Bread is perfect for breakfast or as a snack. Serve it warm with a pat of butter or cream cheese for added richness. It pairs beautifully with a cup of tea or coffee. For a delightful twist, try it alongside some Crock-Pot Mashed Potatoes at your next brunch.
Storage & Reheating
Allow the bread to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, slice and warm in a toaster or microwave until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Date Bread contains roughly 730 calories, with 7g protein, 80g carbohydrates, and 45g fat. It is an excellent source of vitamin A (58% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1089mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser bread. If using whole wheat, consider increasing the liquid slightly to maintain moisture.
What can I use instead of eggs for a vegan version?
To make this recipe vegan, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until gel-like).
How can I make this bread gluten-free?
To make a gluten-free version, use a 1:1 gluten-free baking flour blend. Ensure the other ingredients, like baking soda and spices, are also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).