Carrot Fruit Bread
Elevate your baking game with this irresistible Carrot Fruit Bread, a moist and flavorful treat bursting with wholesome ingredients and warming spices. Packed with freshly grated carrots, sweet raisins, tangy dried pineapple, and crunchy nuts, this recipe offers a unique twist on classic carrot bread. The combination of cinnamon, nutmeg, and vanilla lends a comforting aroma, while the mix of brown and granulated sugar creates the perfect balance of sweetness. Quick to prepare with just 15 minutes of prep, this loaf bakes to golden-brown perfection, making it ideal for breakfast, brunch, or as a delightful afternoon snack. Serve it plain, or spread a little cream cheese or butter on top for an extra indulgent touch. Perfect for sharing, this homemade Carrot Fruit Bread is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 3 large eggs
- 0.75 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 0.5 cup raisins
- 0.5 cup chopped dried pineapple
- 0.5 cup chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
In a separate medium bowl, beat the eggs, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
Fold in the grated carrots, raisins, chopped dried pineapple, and chopped walnuts or pecans until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve slices as-is, or spread with butter or cream cheese if desired. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3324 mg | 145% | |
| Total Carbohydrate | 622.2 g | 226% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 396.5 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 402 mg | 31% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2187 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
