Cinnamon Carrot Bread Recipe

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Most Helpful Positive Review

Oct 02, 2004

I too added extra cinnamon and added some cloves and nutmeg. I like to cook everything with olive oil and I didn't have any problems with consistency. If you want to add a special touch (both for the eyes and the tongue), blend 6oz of cream cheese with 1/4 to 1/2 c. white sugar (depending on how sweet you have made the bread and how sweet you want the cream cheese to be) and 1 egg or 1/4 cup of egg substitute. Put 1/3 of the batter in the pan, then 1/2 of the cream cheese mixture, 1/3 of the batter, the rest of the cream cheese mixture, and the rest of the batter. You can take a butter knife and run it through a few times if you want a swirl. I made muffins and reduced the cook time to about 35-40 minutes.

—EKRUDERT

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Most Helpful Critical Review

Feb 02, 2011

I thought this had a very "floury" taste - and rather bland. I did like the texture of the crust - a bit of a crunch. I did not have sunflower oil and used canola - don't think that made much of a difference to the flavor. I'd add more cinnamon, maybe some nutmeg, maybe another egg - although, I don't plan on making this one again.

—jemcomeau

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95 Ratings

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Jun 27, 2003

This is a quick and easy bread. It makes a nice, sweet, slightly crispy crust. I used regular canola oil since I didn't have sunflower oil. It makes it a little heavier but it is still very good. I also made a maple cream cheese spread to go on the top. I will make this again.

—ANNISSAM

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Feb 05, 2004

I've baked this a bunch of times, and it always makes a delicious loaf of carrot bread--really good with whipped cream cheese. Since I like spice cake, I add a bit more cinammon and a little ground ginger. To make it a low-carb treat, I substituted 3/4 cup of Atkins Bake Mix for 1 cup of the flour, reduced the oil by 1 tablespoon, and used Splenda instead of white sugar--the results were excellent! This one's a keeper.

—RDAYK

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Jun 27, 2003

This bread was delicious. Will add a little more carrot and cinamon next time.

—MSILVERGLATE

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Jun 27, 2003

A very "light" bread. I used raisins instead of nuts. I will definitely use nuts next time--it would probably be good with both! Good bread!

—KWOODRUFF1

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Apr 14, 2003

I liked this. I used a bit more carrots, more cinnamon, a dash of ginger and ground cloves, and left out the nuts. Keeps well in the frig, and tastes better as it ages. Thanks.

—HARMONYRN

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Apr 14, 2003

This recipe was both easy and good! I put a light cream cheese glaze on mine. Next time I'll use more carrots.

—Leslie A.

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Nutrition

Calories
311 kcal
16%

Carbohydrates
34.9 g
11%

Cholesterol
35 mg
12%

Fat
18 g
28%

Fiber
1.4 g
5%

Protein
3.7 g
7%

Sodium
238 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cinnamon Carrot Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 311
Calories from Fat: 162

% Daily Value *
Total Fat 18g 28 %
Saturated Fat 1.9g 10 %
Cholesterol 35mg 12 %
Sodium 238mg 10 %
Potassium 89mg 2 %
Total Carbohydrates 34.9g 11 %
Dietary Fiber 1.4g 5 %
Protein 3.7g 7 %
Sugars 17.7g
Vitamin A 32 %
Vitamin C < 1 %
Calcium 8 %
Iron 14 %
Thiamin 21 %
Niacin 16 %
Vitamin B6 3 %
Magnesium 5 %
Folate 25 %

* 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.