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Carrot Bread I

Carrot Bread I

PAMSTER2

"This is really a cross between cake and a bread. Serving it warm with butter or a cream cheese is ideal. It's really good!"
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Ingredients

1 h 20 m servings 383 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
  3. Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.

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Reviews

Read all reviews 23
  1. 25 Ratings

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Most helpful positive review

Today I made this for the second time. I added 1/4 cup brown sugar and doubled the cinnamon. Very yummy. Mine turned out to be a quick bread texture and flavor. I baked it for exactly 60 minutes...

Most helpful critical review

This was good I thought, but not great. I followed the suggesion of another reviewer and whirled the coconut in the food processor, and thought that was a good idea - I also would not have liked...

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Today I made this for the second time. I added 1/4 cup brown sugar and doubled the cinnamon. Very yummy. Mine turned out to be a quick bread texture and flavor. I baked it for exactly 60 minutes...

Very good. I substituted 1/2 the oil with apple sauce and toasted pecans for the walnuts. I did not have any cherries. For anyone that does not have a scale 3.5 oz of coconut is aprox. 1 1/2...

very good as muffins (bake for 15-20 min at 350) topped with homemade cream cheese frosting. Next time I would add more carrots and 1 1/2 c coconut, and more cinnamon

I baked this bread after my pediatrician suggested making these types of breads (zucchini, carrot) for breakfast to try and sneak some veggies into my toddler's diet. The whole family loved it! ...

I doubled this recipe because it sounded so good, and I am glad I did. It looks attractive and the taste is wonderful. I am guessing it gets better after sitting a day, but that won't happen a...

This was a great recipe. I substituted 3/4 cup of the all-purpose flour for whole wheat flour and used 1/2 cup brown sugar and 1/2 cup white sugar. I didn't have applesauce so I used the full am...

Just baked a double batch of this and to sum up a majority of the tweaks, here's what you need to modify: drop to 1/2c. white sugar and add 1/2c. brown sugar, 2 generous tsp cinnamon; drop to 1/...

made this and it was great! im about to make a 2nd batch. i did use half apple sauce though

This was good I thought, but not great. I followed the suggesion of another reviewer and whirled the coconut in the food processor, and thought that was a good idea - I also would not have liked...

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