Pecan Carrot Bread or Muffins

Submitted by littleturtle

"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."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 12

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 1/2 cup 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).

Reviews

[MsBindy]

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.

 

[Outta Here]

Great flavor and turned out moist. I used walnuts instead of pecans though, as that is what I had on hand, but otherwise made as written. I did the loaf version, but looking forward to making muffins next time.

 

[Lynne the Pirate Queen]

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.

 

[Boomette]

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.

 

[PanNan]

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!