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This Carrot Raisin Bread is full of flavor with the addition of carrot, raisin, and walnuts. It is rich, soft, and chewy. Perfect to enjoy with a warm cup of coffee and share with friends and family.
I am officially in my baking season!
It is that time of year when I love to bake all the things. I’m talking about cookies, cake, pies, and especially bread. When it comes to making bread I usually prefer to make quick bread because it is faster and doesn’t require additional time for me to wait around for it to rise.
What is quick bread?
Quick bread is a bread that does not use yeast but instead uses baking powder and/or baking soda to leaven it. It has a more chewy and dense texture and is easier to make. A few examples of quick bread are muffins, biscuits, cornbread, pancakes, scones, and soda bread.
What are examples of non quick breads?
A non quick bread is made with yeast. A few examples are sourdough bread, English muffins, bagels, French bread, and croissants.
This carrot raisin bread is so rich with flavor and reminds me of Mimi’s Cafe Carrot Raisin Bread that comes in the breadbasket to your table with each meal. When I lived in Atlanta, this restaurant was one of my favorite places to have brunch. Perhaps it was because the bread was so delicious. What can I say, I love bread. Each time the bread would arrive at the table I would dive in search of the carrot bread.
Since there isn’t a Mimi’s Cafe in my area, I decided to try making this bread at home and I must say that it is just as delicious!
What ingredients are used to make this bread?
- all-purpose flour
- ground cinnamon
- baking powder
- baking soda
- salt
- vegetable oil
- granulated sugar
- eggs
- molasses
- vanilla extract
- shredded carrots
- raisins
- walnuts
How to Make Carrot Raisin Nut Bread:
Begin the recipe by preheating the oven to 350 degrees F. and preparing two loaf pans. Combine flour, cinnamon, baking powder, baking soda, and salt in a medium mixing bowl and whisk to combine.
In a separate large bowl, combine the oil, sugar, eggs, molasses, and vanilla extract with an electric mixer or by hand.
Add in the shredded carrots and mix. Add raisins and walnuts and mix well by hand.
Stir the flour mixture into the other ingredients until well combined.
Pour batter into two 8-inch loaf pans and bake for 50 to 60 minutes, or until done.
Want More Quick Bread Recipes? Try These:
Carrot Raisin Bread
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup plus 2 Tablespoons granulated sugar
- 3 large eggs
- ¼ cup molasses
- ½ teaspoon vanilla extract
- 1 cup shredded carrots
- 1 cup raisins
- ¾ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F.
- Combine flour, cinnamon, baking powder, baking soda, and salt in a medium mixing bowl and whisk to combine.
- In a separate large bowl, combine vegetable oil, sugar, eggs, molasses, and vanilla with an electric mixer.
- Add shredded carrots and mix. Add raisins and walnuts and mix well by hand.
- Stir the flour mixture into the other ingredients until combined.
- Pour batter into two 8-inch loaf pans and bake for 50 to 60 minutes, or until done.
- Store in an airtight container or plastic bag up to 1 week.
Nutrition
Got any comments, questions, or other ideas for this Carrot Raisin Bread? Share them in the comments below!
I love how hearty this bread is. It’s great for the chillier months!
Thank you! It is perfect for those moments!
Your bread looks healthy and perfect for the fall!
Thank you Brittany!
That bread looks amazing! I’m gonna have to give this a try soon. I know your house smelled amazing while it was cooking!
Thank you. It did!! I couldn’t wait to pull it out of the oven!!
This is perfect for breakfast on the go!! Love this recipe!
Thank you!! It really is.
Ihi I want to bake this bread for my granddaughters school. I don’t have walnuts, can I substitute pecans?
Hi Irene. Yes, you absolutely can substitute the walnuts for pecans!
Wow, the color on this bread is beautiful! I could imagine how delicious this Carrot Raisin Bread is! I love how easy it is to make.
Thank you Shanika! The molasses make such beautiful color.
Yes, baking season is here!!! This recipe is perfect for the holidays or a brunch!!
Yes!!! My favorite time of year!!
THIs cold weather has me in a baking mood, so I’m definitely trying this out!
Me too!! It’s so nice for that reason!
Ummm this is on the table THIS WEEK! I’s perfect timing for this too!
Yay! You will love it!
I love a good quick bread recipe and this one is perfect!
Thank you Jazz!
Wanting to try but am confused about the two 80inch loaf pans😬 Is that a mistype? Susan
Hi Susan! No, this recipe makes enough for 2 loaves in (2) 8 x 4-inch loaf pans. If you want to make one loaf in a 9 x 5-inch loaf pan, try it, but I would leave room at the top. Perhaps 1/4 of the pan. If you have any additional questions feel free to send me an email at [email protected]
I used this recipe tonight and it was delicious! I Followed everything, except I used butter instead of oil. One question- when I cut the bread, it was very flaky and hard to stick together. Is this how the bread is suppose to be? If not, did I do something wrong? Was it because I used butter? Did I mix too long with the blender? Regardless, it tasted delicious and I would love to make it again, I would just like to improve and have the bread less flaky.
Hi Jennifer! Thank you. I’ve never tried substituting the oil for butter in this recipe, so I’m not sure what happened. When using oil, the bread is not flaky and has no problems sticking together.
It’s got good taste of carrot raisin bread!
Thx
Thank you so much Lorna!!