Carrot, Raisin & Pecan Bread

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Recipe by EdsGirlAngie

Our garden is currently overflowing with carrots, and this quick bread is a delicious way to use up some of them; it's moist and full of raisins and pecans! This makes one loaf; the recipe is easily doubled and the bread freezes well.

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Combine sugar and oil; add eggs, one at a time.
  3. In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, raisins and pecans.
  4. Stir into sugar-oil-egg mixture until combined; do not overmix.
  5. Pour into a greased or non-stick loaf pan and bake at 375 degrees F for 45 minutes or until toothpick comes out clean after inserting in middle of bread.
  6. Let cool slightly in pan, then carefully turn out onto a baking rack to finish cooling.

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