Pecan Carrot Bread
A moist, flavorful carrot bread packed with pecans, coconut, and raisins, perfect for breakfast, snack, or teatime, offering warm spices and nutty richness.
Ingredients
Instructions
- Combine flour, sugar, baking soda, cinnamon, and salt.
- Stir in flaked coconut, chopped pecans, and raisins.
- Blend in grated raw carrots, oil, eggs, and vanilla.
- Pour into an oiled and floured 9 x 5-inch loaf pan.
- Let stand for 20 minutes.
- Bake at 350°F (175°C) for 1 hour and 40 minutes or until done.
- Cool in pan for 5 minutes before removing.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the coconut with chopped dried apricots for a different flavor profile. If you don't have peanut oil, canola oil works well too. To enhance the cinnamon flavor, try adding a pinch of nutmeg. Make sure to grate the carrots finely for even distribution throughout the bread.
Serving Suggestions
This Pecan Carrot Bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of coffee, making it an ideal breakfast option or afternoon snack. For a complete meal, serve alongside a fresh salad or a slice of Homecoming Cornmeal Bread for a comforting spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F (175°C) for about 10 minutes to refresh the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Carrot Bread contains roughly 615 calories, with 7g protein, 100g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (101% of the Daily Value), vitamin A (39% of the Daily Value), and calcium (36% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 604mg per serving (26% 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 up to half of the all-purpose flour with whole wheat flour for added nutrition. Keep in mind that whole wheat flour may make the bread denser, so you might want to adjust the liquid slightly.
How can I make this recipe nut-free?
To make this bread nut-free, simply omit the chopped pecans. You can replace them with additional raisins or sunflower seeds for added texture without the nuts.
Can I add other fruits or vegetables to the bread?
Absolutely! You can incorporate crushed pineapple or finely chopped apples for additional moisture and sweetness. Be sure to adjust the sugar slightly if you add sweeter fruits to maintain balance.
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).