Grandma'S Carrot Bread
A moist, flavorful carrot bread with warm cinnamon and crunchy pecans, perfect for breakfast, snack, or dessert, appealing to those who love wholesome, sweet baked goods.
Ingredients
Instructions
- Mix sugar, melted margarine, and beaten eggs together.
- Sift together flour, cinnamon, baking soda, baking powder, and salt.
- Add the flour mixture to the wet ingredients and mix well.
- Fold in grated carrots and chopped pecans.
- Pour the batter into a greased bread pan.
- Bake at 325°F (163°C) for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or substituting half of the sugar with brown sugar. If you want a lighter version, use unsweetened applesauce in place of half the margarine. Feel free to mix in other nuts or dried fruits if desired, as this recipe is versatile. This bread is also great for breakfast or as a snack.
Serving Suggestions
This carrot bread is delicious on its own, but you can enhance it with a spread of cream cheese or butter. It pairs beautifully with a cup of coffee or tea, making it perfect for breakfast or an afternoon snack. Consider serving it alongside a fresh fruit salad for a refreshing contrast or with a slice of Alberta Toomey'S Total Cake for an indulgent dessert experience.
Storage & Reheating
Store any leftover carrot bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, slice and warm in a toaster oven or microwave, but be careful not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Carrot Bread contains roughly 394 calories, with 6g protein, 64g carbohydrates, and 14g fat. It is an excellent source of vitamin A (115% of the Daily Value), dietary fiber (32% of the Daily Value), and calcium (24% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1540mg per serving (67% 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 in this recipe. However, keep in mind that it may result in a denser texture. You might want to add a bit more liquid or reduce the flour slightly to achieve the desired consistency.
What can I use instead of pecans?
If you're not a fan of pecans or have allergies, walnuts or almonds make excellent substitutes. You can also leave out the nuts entirely for a nut-free version. Additionally, try adding raisins or dried cranberries for a sweet twist.
How can I tell when the carrot bread is done baking?
The carrot bread is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. If it comes out wet with batter, it needs more time. Baking times may vary, so start checking around the 50-minute mark.
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).