Chocolate Chip Carrot Bread
Indulge in the perfect balance of sweetness and spice with our Chocolate Chip Carrot Bread! This moist, flavor-packed loaf combines finely grated carrots with warm cinnamon and nutmeg, adding a touch of classic comfort. The addition of chocolate chips creates irresistible bursts of richness, while optional chopped nuts provide a delightful crunch. Made with a blend of brown sugar, unsweetened applesauce, and vegetable oil, this quick bread stays tender and satisfying without being overly heavy. Whether enjoyed as a wholesome breakfast, snack, or dessert, this recipe is easy to prepare and bakes to golden perfection in just one hour. Serve it plain, or elevate the experience with a smear of butter or a dollop of cream cheese. Perfect for carrot cake fans and chocolate lovers alike, this Chocolate Chip Carrot Bread is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar
- 0.5 cups Vegetable oil
- 0.25 cups Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 1.5 cups Carrots, finely grated
- 0.75 cups Chocolate chips
- 0.5 cups Chopped walnuts or pecans (optional)
- 1 as needed Nonstick cooking spray or butter for greasing
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with nonstick cooking spray or butter, and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, vegetable oil, applesauce, and vanilla extract. Mix thoroughly until smooth.
Add the eggs to the wet ingredients one at a time, whisking well after each addition.
Gradually fold the grated carrots into the wet mixture using a spatula.
Add the dry ingredient mixture into the wet ingredients in three parts, gently folding after each addition. Do not overmix.
Fold in the chocolate chips and chopped nuts (if using). Ensure they’re evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve as is, or warm it slightly before enjoying with butter or a cream cheese spread.
Nutrition Facts
Calories |
4182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.7 g | 268% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 68.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 568.6 g | 207% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 338.9 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 391 mg | 30% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2577 mg | 55% | |
*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.
