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Carrot Bread

Carrot Bread

"This lovely moist quick bread from Connie Simon of Reed City, Michigan is flecked with crunchy walnuts and colorful shredded carrot. 'For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple,' Connie says."
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Ingredients

1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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Directions

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  1. Coat an 8-in. x 4-in. x 2-in. loaf pan with nonstick cooking spray and dust with flour; set aside. In a bowl, combine the sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine the applesauce, egg substitute and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts.
  2. Pour into prepared pan. Bake at 350 degrees F for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Footnotes

  • Nutritional Analysis: One slice equals 182 calories, 2 g fat (trace saturated fat), 0 cholesterol, 439 mg sodium, 38 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

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Reviews

Read all reviews 21
  1. 23 Ratings

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Most helpful positive review

Simply delicious! This bread was easy to make, healthy and tasty. Though I did reduce the sugar to 2/3 cup and changed the flour ratios to ¾ cup wheat flour and ¾ cup white flour.

Most helpful critical review

These turned out okay, they're good if you are looking for a healthy muffin, but without the fat they are more spongy than cakey. Make sure you FULLY incorporate the baking soda into the flour m...

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Simply delicious! This bread was easy to make, healthy and tasty. Though I did reduce the sugar to 2/3 cup and changed the flour ratios to ¾ cup wheat flour and ¾ cup white flour.

Good bread but I made a few changes. First of all, I used brown sugar and reduced amount to 3/4 cup - I will probably use even less next time. Instead of 1 cup white flour, I substituted 1/2 cup...

I used 1 cup whole wheat and 1/2 cup white flour. Made it as 12 muffins and baked at 375 for about 14 minutes. Came out great!

These turned out okay, they're good if you are looking for a healthy muffin, but without the fat they are more spongy than cakey. Make sure you FULLY incorporate the baking soda into the flour m...

Turned out really good, I'll double it next time because all of them gone in minutes. I used 2 eggs beaten instead of substitute, added less sugar and used sweetened pineapple juice (that's what...

My future Mother-in-law loved this! So scored some points for me, but not with me. It was very moist, and tasted almost like carrot cake...a bit sweet, even without raisins.

SO good! My husband had no idea I had used applesauce instead of oil or butter and he assumed it was really fattening. When I told him the truth he helped himself to more.

Very good. I made "muffins" out of them. Used less sugar (approx. 2/3 cup) and all wheat flour. Couldn't find any applesauce at the store, so I used 1/2 cup unsweetened apple juice instead.

Loved this!! I changed it a few ways: I used all whole wheat flour, added 1/2 cup of sugar instead, added natural applesauce instead and used 1 egg and 1 egg white. Really moist and hearty.

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