Lemon-Carrot Bread 1-Loaf
A moist, flavorful lemon-carrot bread featuring fresh shredded carrots and a hint of lemon, perfect for breakfast, teatime, or as a delightful snack for all ages.
Ingredients
Instructions
- Grind lemon (peel and pulp) with meat chopper or blender.
- Beat eggs in a mixing bowl.
- Add vegetable oil and sugar to the eggs; mix well.
- Add shredded carrots and ground lemon; blend thoroughly.
- Sift together flour, salt, baking soda, and baking powder.
- Add dry ingredients to the wet mixture and mix just to blend.
- Pour batter into a greased loaf pan.
- Bake at 350°F for about 1 hour.
Tips & Substitutions
To enhance the flavor of your Lemon-Carrot Bread, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon for warmth. If you don't have fresh lemons, lemon zest or lemon juice can be used as substitutes. Ensure your carrots are finely shredded for an even texture, and mix the batter just until combined to avoid a dense loaf.
Serving Suggestions
Serve slices of Lemon-Carrot Bread with a dollop of cream cheese or alongside a fresh fruit salad for a delightful breakfast. It pairs beautifully with Vanilla Or Lemon Sauce for added sweetness. Enjoy it as part of a Down South Breakfast or simply as a snack with your favorite beverage.
Storage & Reheating
Store any leftover Lemon-Carrot Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, slice the bread and warm it in the toaster or microwave for a few seconds, which will revive its moist texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Carrot Bread 1-Loaf contains roughly 558 calories, with 12g protein, 123g carbohydrates, and 5g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (79% of the Daily Value), and potassium (56% of the Daily Value). Note that it is relatively high in sodium, at 1376mg per serving (60% 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 the texture may be denser, so you might want to increase the liquid slightly or add an extra egg to maintain moisture.
How can I make this recipe healthier?
To make Lemon-Carrot Bread healthier, consider reducing the sugar by half or substituting it with honey or maple syrup. You can also replace half of the vegetable oil with unsweetened applesauce for lower fat content while still keeping it moist.
Can I add nuts or raisins to the batter?
Absolutely! Adding chopped walnuts or pecans will give a nice crunch, while raisins can add sweetness. Just be sure to adjust the baking time slightly, as the added ingredients might affect how quickly the bread cooks through.
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).