Carrot Cinnamon Nut Bread is an “easy to make” delicious bread, flavored with cinnamon and molasses, and filled with grated carrots and nuts.
I really enjoy baking bread, whether it’s loaves of savory bread or sweetened bread! It’s fun to try different recipes, then get to enjoy a slice of warm bread with a meal or for breakfast!
Today I am sharing a recipe from a woman named Fern who attended church with my husband and I. This recipe was published in our church cookbook about 35 years ago.
Fern was an excellent cook (I have several of her recipes), and though she has been in heaven for awhile now, her recipes live on!
The recipe for carrot cinnamon nut bread is really tasty, quick and simple to make, so I am sharing it here so you can enjoy it, too! Here’s how to make it.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Batter For The Carrot Cinnamon Nut Bread
Mix granulated sugar, molasses, vegetable oil and two eggs together in a large mixing bowl. Use a wire whisk to combine these ingredients.
This is the bowl of “wet ingredients”. Set the bowl aside while you mix the “dry ingredients” together in a separate bowl.
In a separate bowl, stir together all purpose flour, cinnamon, baking soda and salt until combined.
Add these “dry ingredients” to the bowl of “wet ingredients”, and stir until the ingredients are combined.
Final Step Before Baking
The batter for the carrot cinnamon nut bread is almost ready! The final step is to add grated and peeled carrots and chopped walnuts (or pecans) to the batter.
Stir the carrots and nuts into the batter only until just combined. Don’t overmix the batter or the bread can become dense.
Time To Bake The Bread
Generously spray or grease the bottom and sides of a 9″ x 5″ loaf pan. Pour the batter into the prepared pan, spreading the batter evenly to distribute.
Bake the carrot cinnamon nut bread at 375°F. for 50-60 minutes, or until a toothpick inserted into the top/middle of the loaf comes out clean.
TIP: Oven temps can vary quite a bit, so I suggest checking for doneness at the 50 minute mark. If not completely done at that point, check again every couple of minutes until fully cooked.
Once done, remove the pan from the oven and let cool on a wire rack. After about 15 minutes, run a butter knife around the inside edges of the pan, to loosen the bread.
Invert the pan upside down to remove the loaf, then allow the loaf of carrot cinnamon nut bread to cool on a wire rack.
Slice And Serve The Carrot Cinnamon Nut Bread
When the bread cools enough to suit your taste (we like it slightly warm), slice the carrot cinnamon nut bread and serve.
With a loaf this size, we usually get 10 slices. If desired, spread each slice with some softened butter… and dig in!
This bread has a deep brown color, and you can see the flecks of carrot and nuts all through each slice. It’s really delicious!
I hope you have the opportunity to make this yummy bread, and trust you will enjoy it as much as we do! The loaf also freezes well, if wrapped tightly in plastic wrap and aluminum foil.
Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More “Sweet” BREAD RECIPES?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of “sweet” bread recipes to choose from, including:
- Blueberry Breakfast Loaf
- Cranberry Orange Bread
- Pear Pecan Bread
- Snickerdoodle Bread
- Double Chocolate Zucchini Bread
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Original recipe source: submitted by Fern Bain in “Cooking With Love”, page 23, published by Monte Vista Chapel Ladies Fellowship, 1988
↓↓ PRINTABLE RECIPE BELOW ↓↓
Carrot Cinnamon Nut Bread is an "easy to make" delicious bread, flavored with cinnamon and molasses, and filled with grated carrots and nuts.
- ¾ cup granulated sugar
- ¼ cup molasses
- ⅔ cup vegetable oil
- 2 large eggs
- 1½ cups all purpose flour unsifted
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated, peeled raw carrots
- ½ cup chopped walnuts (or pecans)
Preheat oven to 375℉. Generously grease (or spray) bottom and sides of a 9" x 5" loaf pan.
Mix sugar, molasses, oil and eggs together in a large mixing bowl, using a wire whisk. Set aside.
In separate bowl, stir flour, cinnamon, baking soda and salt until combined. Add this to the bowl of molasses mixture; stir until combined.
Add carrots and chopped nuts to the batter. Stir just until combined. Don't overmix batter or bread can become dense.
Spread batter evenly in greased loaf pan. Bake at 375°F. for 50-60 minutes (check it at 50 minutes), or until a toothpick inserted into the top/middle of the loaf comes out clean.
Remove pan from oven; cool on wire rack for about 15 minutes. Run a butter knife around inside edges of pan, to loosen bread. Invert pan to remove loaf; cool loaf on wire rack. Slice, serve, and enjoy!
Here’s one more to pin on your Pinterest boards!