Pecan Carrot Bread or Muffins
Indulge in the warm, spiced goodness of Pecan Carrot Bread or Muffins—a versatile recipe that’s perfect for breakfast, snacking, or dessert. This delightful creation combines tender shreds of fresh carrots with the rich crunch of chopped pecans, all nestled in a lightly spiced batter infused with cinnamon, nutmeg, and a hint of vanilla. Whether baked as a rustic loaf or individually portioned muffins, each bite offers a moist, soft texture with just the right amount of sweetness from a mix of granulated and brown sugar. Ready in under an hour and easy to make, this recipe is perfect for home bakers of all skill levels. Serve these wholesome treats warm for a cozy start to the day or as an afternoon pick-me-up, and enjoy the simplicity of ingredients that turn pantry staples into something truly special.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Cinnamon
- 0.25 teaspoons Nutmeg
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.75 cups Vegetable oil
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 cups Grated carrots
- 1 cups Chopped pecans
- 0.25 cups Milk
Instructions
Preheat your oven to 350°F (175°C). If making bread, grease and flour a standard 9x5-inch loaf pan. If making muffins, line a 12-cup muffin tin with paper liners or grease the cups.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk well until smooth and combined.
Add the eggs and vanilla extract to the wet mixture and beat until fully incorporated.
Stir in the grated carrots and chopped pecans into the wet ingredients. Mix well.
Gradually add the dry ingredients into the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan or evenly divide it among the muffin cups.
For bread: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. For muffins: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the bread or muffins to cool in the pan(s) for 10 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.8 g | 323% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 477.3 g | 174% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 266.8 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 446 mg | 34% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1642 mg | 35% | |
*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.
