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Nutrition Facts
Serving Size 1 (74g) Recipe makes 12 servings
Calories 242
Calories from Fat 109		(45%)
Amount Per Serving		%DV
	Total Fat 12.2g	18%
	Saturated Fat 5.7g	28%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 133mg		5%
Potassium 170mg		4%
Total Carbohydrate 31.1g		10%
	Dietary Fiber 2.4g	9%
	Sugars 13.9g
Protein 4.0g		8%
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Recipe #117715 | 1 hour | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: littleturtle
Apr 17, 2005

Makes 1 loaf of bread or 1 dozen muffins. Cook time is for muffins. Cook time for bread has been corrected from 1 1/2 hours to 1 hour.

SERVES 12 (change servings and units)

Ingredients

1 cup bread flour
1 cup whole wheat flour
3/4 cup light brown sugar, packed
3/4 cup carrot, coarsely grated
1/2 cup pecans or walnuts, coarsely chopped
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg, beaten
2/3 cup milk
1/4 lb unsalted butter, melted & cooled

Directions

1
In a large bowl, combine the flours, sugar, carrots, nuts, baking powder, cinnamon, nutmeg, and salt, and mix thoroughly, breaking up any lumps.
2
Add the remaining ingredients and mix just until blended (do NOT over mix).
3
For bread: Spoon batter into a greased 8.5x4.5" loaf pan.
4
Bake at 350F until dark golden brown (about 1 hours).
5
For muffins: Spoon batter into greased muffin cups.
6
Bake at 350F until golden brown (about 45 minutes).

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Featured Reviews for This Recipe

From: Lynne the Pirate Queen

On Oct 27, 2008

A very easy and tasty bread. I made mine with a few changes, based on personal preferences and what I had on hand. Like Boomette, I used all-purpose flour only; used walnuts instead of pecans; white sugar instead of brown; and oil instead of butter. The bread browned nicely and developed that classic quick-bread "crack" along the top — simply beautiful! The texture, though, was a little strange to me... the top was very crumbly, and the bread itself seemed moist but managed to dry my mouth out anyway. The flavor was fantastic, though! I will have to try this again when I have actual bread flour in the house, and see what a differene that might make.

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From: Boomette

On Mar 5, 2007

I used only all purpose flour. I used Splenda instead of brown sugar. That's maybe why the bread isn't dark (but the taste is amazing). I used pecans mmmmmmm I didn't use nutmeg but used cardamom. Instead of butter, I used oil with applesauce. The mixture was too dry so I added applesauce and milk.

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From: PanNan

On Jul 20, 2006

I loved the spice flavor of this bread. It's dense, but still moist. I checked the loaf after baking one hour, and it was definitely ready to come out of the oven. 1 1/2 hours would have been too much. Very nice for breakfast!

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From: Ms*Bindy

On Jul 18, 2006

A good muffin. Mine baked in quite a bit less than 45 minutes. I'm glad I peeked in on them early because they were pretty well done. They were a little more dense than I was expecting, but still a nice muffin. Thanks.

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