Carrot Pine Nut Chile Bread

READY IN: 1hr 30mins
Recipe by Geema

A delicious mix of sweet and spicy is the best way to describe this interesting bread. I like to serve it with my South West Salad, or with some bean soup or corn chowder. Now that I think about it, how about for breakfast with some chorizo and eggs?

Top Review by Lizzie-Babette

What a great, unusual flavor to this bread! I was intrigued by the chile powder and carrot pairing, and boy, am I ever glad I made this. My food processor made quick work of grating the carrots and grinding the pine nuts (BTW, 5 ounces of pine nuts is going to yield about 1 1/2 cups ground). I made the recipe exactly as directed except I added the oil mix to the flour because of a bowl shortage. It cooked for exactly 1 hour, and the edges crisped up nicely with all the ground nuts. This is really more of a dessert bread in my opinion, and would be sensational with a sweetened cream cheese (maybe with maple and raisins in it?). This would also be a great bread to tuck into a mexican-themed gift basket (both pine nuts and chile powder are mexican), or at the end of a mexican meal. I just had a piece for breakfast, and it was just great. It does have a bit of a crumbly texture, so I don't know if I'd put it in the toaster, but it would be great toasted lightly in the oven or a toaster oven. Really delicious bread, Geema. I hope more people try it out for a very satisfying change of pace from the usual dessert breads!

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. Sift together the flour, baking soda, cinnamon and chili powder in a large bowl.
  3. Mix the sugar, eggs, oil, vanilla and salt in another bowl.
  4. Add the flour to the egg mix, stirring until the batter is blended.
  5. Carefully stir in the carrots and pine nuts.
  6. Pour into a greased loaf pan and bake for 1 hour.
  7. Remove the pan from the oven and let cool on a rack for about 10.
  8. Remove the bread from the pan and let cool on the rack.

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