Sweet Carrot Walnut Bread
This sweet carrot bread is delicious, moist and has a lovely walnut crunch. The spices also add to the taste, packing the loaf full of complementary flavours.
Toasted with a smidge of butter (or a slather if you’re like my mum), topped with cream cheese icing or just eaten as is. However you serve this loaf, you won’t be disappointed. Sweet loaves and breads are so versatile. Serve them for breakfast, brunch, an afternoon snack or even to kill the sweet tooth craving after dinner. Anytime works!
This Sweet Carrot Walnut Bread is so easy to make. There is no need for any fancy equipment – a bowl, whisk and grater should do the trick. It is literally a matter of whisking the wet ingredients into the sifted dry ingredients. Transferring to the pan and baking. It couldn’t be simpler than that!
Carrot Bread Benefits
Carrots: Providing extra moisture and natural sweetness, carrots are an excellent addition to baked treats. Not to mention the extra hidden vitamins and minerals.
Waste-free: This carrot bread is a great way to use up old carrots in the fridge. Their sweetness is increased when cooked. So even older carrots that have become a little bitter are fine to use for this recipe.
Walnuts: Of all types of nuts, walnuts are way up there for their health benefits. They are rich in antioxidants and a good plant source of Omega-3, just to mention a couple of reasons to include them in your diet. And what better way than to add them to a sweet carrot bread.
Feedback: Leave a comment below to let me know what you thought of the Sweet Carrot Walnut Bread. Cheers, Elby!
Want a taste of something more? Check out my Sweet Zucchini Bread other and Overnight Cinnamon Scrolls. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.
Sweet Carrot Walnut Bread
Sweet carrots, crunchy walnuts and tasty spices are a delicious combination in this loaf.
8
slices15
minutes40
minutes55
minutesStop your screen from going to sleep
Ingredients
½ cup walnuts
1 ½ cups plain flour
1 tsp baking powder
1 tsp bicarb soda
½ cup brown sugar
¼ cup white sugar
½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
¼ tsp salt
2 eggs
¾ cup olive oil
1 tsp vanilla extract
1 ½ cups carrot, finely grated
Directions
- Preheat the oven to 200C | 180C fan forced. Spread the walnuts on a baking tray and bake for approximately 5 minutes, or until lightly toasted. Remove from the tray and roughly chop.
- Reduce heat to 180C | 160C fan forced. Lightly grease and line a 24x13cm loaf pan.
- Sift flour, baking powder, bicarb, sugars, spices and salt into a medium bowl. Add the walnuts.
- Whisk the eggs, oil, vanilla and carrot into the dry ingredients, until well combined.
- Pour the mixture into the prepared pan and bake for 35-40 minutes, or until cooked through. Leave in pan for 10 minutes before transferring to a cooling rack.
Let the bread cool slightly before cutting. The warmer it is when you cut, the more likely it is to crumble.
Got some zucchini in the fridge or brown bananas on the bench? Try my Sweet Zucchini Bread or Easy Banana Bread. Or how about my Overnight Cinnamon Scrolls!