Carrot Peanut Butter Quick Bread
Dive into the irresistible fusion of flavors with this Carrot Peanut Butter Quick Bread, a moist and nutty loaf that’s perfect for breakfast, snacking, or dessert! This recipe combines the natural sweetness of freshly grated carrots with the creamy richness of smooth peanut butter, all balanced by warm cinnamon and a hint of vanilla. A sprinkling of chopped peanuts on top adds a delightful crunch, taking this quick bread to the next level. Ready in just over an hour, this easy-to-make loaf is a one-bowl wonder that’s as simple as it is delicious. Whether served warm with a pat of butter or enjoyed as-is, this carrot and peanut butter bread is guaranteed to become a family favorite. Great for those looking for unique quick bread recipes or creative ways to enjoy carrots!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.5 cup smooth peanut butter
- 0.25 cup unsalted butter, melted and cooled
- 2 pieces eggs, large
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 1.5 cups grated carrots
- 0.25 cup chopped peanuts (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, smooth peanut butter, and melted butter. Beat together until well blended and creamy.
Add the eggs, one at a time, to the wet mixture. Beat well after each addition, then stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk. Start and end with the dry ingredients. Stir just until combined—do not overmix.
Fold in the grated carrots evenly throughout the batter using a spatula.
Pour the batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle the chopped peanuts over the top for added crunch.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 419.0 g | 152% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 221.6 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 440 mg | 34% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1374 mg | 29% | |
*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.
