Best 7 Cinnamon Carrot Bread Recipes
Cinnamon carrot bread is a delightful sweet bread that combines the warmth of cinnamon with the natural sweetness of carrots. This flavorful bread is perfect for breakfast, brunch, or afternoon tea. It is a great way to use up leftover carrots and is a fun and easy recipe to make with kids. With its moist texture, sweet flavor, and hint of spice, cinnamon carrot bread is sure to become a new favorite.
Check out the recipes below so you can choose the best recipe for yourself!
CINNAMON CARROT BREAD
I don't remember where I got this recipe, but I have had it for about 20 years. It is a real good bread.
Provided by V Monte
Categories Breakfast and Brunch Breakfast Bread Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 Degrees C). Grease and flour a 9 x 5 inch loaf pan.
- In a large bowl, beat together the sugars and sunflower oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, pecans, and vanilla until well combined. Pour batter into prepared pan.
- Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 34.9 g, Cholesterol 31 mg, Fat 18 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 1.9 g, Sodium 205.9 mg, Sugar 17.7 g
CINNAMON CARROT BREAD
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 5 inch loaf pan.
- In a large bowl, beat together the sugars and sunflower oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, pecans, and vanilla until well combined. Pour batter into prepared pan.
- Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely.
CARROT BANANA BREAD
I received this from my mother-in-law and it's become my favorite banana carrot bread recipe. The carrots add a special touch. -Beulah Starkweather, Englewood, Florida
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9x5-in. loaf pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 196 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CARROT CAKE QUICK BREAD
This treat boasts the flavors of carrot cake in a quick bread form. It's bursting with carrots, walnuts, cinnamon and nutmeg and is finished off with sweet cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 260, Carbohydrate 30 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 18 g, TransFat 0 g
CARROT BREAD
A yummy, moist bread. If you substitute applesauce for oil in baking, don't do it on this one. I tried it, and it wasn't nearly as good.
Provided by Jo Ann L
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 11
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 BREAD
This lovely, moist quick bread from 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 Simon, Reed City, Michigan
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 pieces).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 160 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
CINNAMON BREAD I
This is a lovely way to start off your morning when you want a little something different than your usual. Note: If you don't have buttermilk you may substitute milk with 1 tablespoon vinegar to measure 1 cup.
Provided by Carol
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
- Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
- Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
- Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 36.4 g, Cholesterol 31.8 mg, Fat 6.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 368.5 mg, Sugar 19.9 g
Tips:
- For a sweeter bread, add an extra 1/2 cup of sugar.
- If you don't have carrots, you can substitute grated zucchini or applesauce.
- For a crunchier bread, add 1/2 cup of chopped walnuts or pecans.
- To make the bread ahead of time, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days.
- You can also freeze the bread for up to 2 months. To freeze, wrap the bread tightly in plastic wrap and then place it in a freezer bag.
Conclusion:
Carrot bread is a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover carrots, and it's also a healthy snack that's packed with nutrients. So next time you're looking for a tasty and healthy snack, give carrot bread a try.
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