Carrot Cake Loaf Quick Bread Recipes

CARROT CAKE LOAF (QUICK BREAD)

Steps:

• Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan. See notes for muffins or mini loaves.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
• Spread the batter into prepared loaf pan. Bake for 55 - 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
• Cool completely in the pan set on a wire rack before removing and frosting.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
• Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.

CARROT CAKE QUICK BREAD

Steps:

• Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
• In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and walnuts. Divide batter evenly between pans.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen loaf. Remove from pans to cooling rack. Cool completely, about 1 hour.
• In small bowl, beat Frosting ingredients with spoon until smooth. Frost tops of loaves. When ready to serve, cut into slices. Cover and refrigerate any remaining bread.

CARROT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• 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.
• 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.

CARROT BREAD

Steps:

• Beat eggs.
• Add sugar and oil and beat thoroughly.
• Combine dry ingredients and add to egg mixture; beat well.
• Stir in carrots, nuts and raisins.
• Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
• Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
• Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

CARROT CAKE QUICK BREAD

Steps:

• Preheat oven to 350°F. Whisk together flour, brown sugar, baking soda, cinnamon, and salt in a medium bowl.
• Whisk eggs in a large bowl. Add melted butter, grated carrots, pineapple, coconut, vanilla, and ½ cup of the buttermilk; continue whisking until combined. Gently stir flour mixture into egg mixture just until incorporated. Gently fold in toasted pecans. Spoon mixture evenly into 2 greased (with softened butter) and floured 8- x 4-inch loaf pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Tent with aluminum foil, if needed, after 50 minutes to prevent overbrowning.
• Cool loaves in pans on a wire rack 10 minutes; remove loaves from pans. Cool completely on rack, about 1 hour.
• Whisk together powdered sugar and remaining 2 tablespoons buttermilk in a small bowl; pour or drizzle over cooled loaves.

CARROT CAKE BREAD

Steps:

• Preheat the oven to 350° and grease a 9x5 inch loaf pan. Line the pan with parchment paper, leaving about 2 inches of overhang on either side for easy removal of the loaf. Set Aside.
• In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder.
• In a large bowl, mix the eggs, both sugars, vegetable oil, and vanilla extract until just barely combined.
• Add in the carrots and pecans and mix just until combined. Add the dry ingredients to the wet ingredients and mix until combined.
• Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean from the center.
• Let the loaf cool completely before removing it from the pan and topping it with the cream cheese glaze.

CARROT RAISIN QUICK BREAD

Steps:

• Preheat oven to 350°F Coat an 8-inch loaf pan with non-stick cooking spray.
• In a large bowl, combine flour, baking soda, cinnamon, nutmeg, baking powder and salt together.
• In a small bowl, combine carrots, brown sugar, raisins, milk, melted butter and beaten egg together.
• Add the carrot mixture to the flour mixture, stirring just until mixture is moist (over mixing will produce a dry/dense bread).
• Pour batter into the prepared loaf pan and bake for 1 hour to 1 hour 10 minutes or until a pick inserted in the center comes out clean.
• Cool in pan for 10 minutes before removing to a wire rack.