Mom'S Carrot Bread
A moist, flavorful carrot bread bursting with cinnamon, coconut, pecans, and currants, perfect for breakfast or snacking, appealing to those who love wholesome, sweet baked treats.
Ingredients
Instructions
- Mix the dry ingredients together in a large bowl.
- Add currants, coconut, and chopped pecans to the dry mixture.
- Add the remaining ingredients and mix well until combined.
- Fill four greased 1-pound tin cans about halfway full with the batter.
- Let the batter stand for 20 minutes.
- Bake in a preheated oven at 350°F (175°C) for 1 hour, or until a knife inserted in the center comes out clean.
- Cool the bread slightly in the cans, then remove from cans.
- When completely cold, wrap in Saran Wrap, then foil and refrigerate.
Tips & Substitutions
For a lighter texture, consider sifting the flour before mixing it with the dry ingredients. You can substitute half the vegetable oil with unsweetened applesauce for a healthier option. If you don't have currants, raisins can work in a pinch, and walnuts can replace pecans. Adding a pinch of nutmeg can enhance the flavor profile.
Serving Suggestions
This carrot bread is delicious on its own, but you can enhance it by serving it with a spread of cream cheese or Uncooked Frosting for a sweet touch. It pairs beautifully with a cup of coffee or tea. For a brunch option, consider serving it alongside Family Favorite Congealed Salad for a refreshing contrast.
Storage & Reheating
After wrapping the cooled carrot bread in Saran Wrap and foil, store it in the refrigerator for up to one week. For longer storage, you can freeze it in an airtight container for up to three months. To reheat, unwrap and place in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Carrot Bread contains roughly 940 calories, with 16g protein, 154g carbohydrates, and 32g fat. It is an excellent source of vitamin C (236% of the Daily Value), vitamin A (120% of the Daily Value), and dietary fiber (60% of the Daily Value). Note that it is relatively high in sodium, at 2833mg per serving (123% 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 the texture may be denser. You might want to use a mix of both for a balanced result.
How can I make this recipe gluten-free?
To make this carrot bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that includes xanthan gum for the best results.
Can I add other fruits or nuts to the bread?
Absolutely! Feel free to incorporate chopped apples, crushed pineapple, or even dried cranberries. Just be mindful of the moisture content, as adding too many wet ingredients could affect the baking time.
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).