Brown Sugar Carrot Bread with Almonds


By Alaina Sullivan

Impatient bakers love a good quick bread – the no-yeast, no-hassle loaf that teeters between bread and dessert. Typically a touch sweet, with a crumb more cakelike than its yeast-risen breads, quick bread is an easy solution for bakers who don’t feel like waiting.

This version is a variation on the master recipe for Fruit (or Vegetable)-and-Nut Bread from How to Cook Everything. Of the endless possibilities (think Banana-Walnut, Cranberry-Pecan, Zucchini-Sunflower, Pumpkin Ginger with Hazelnuts…) the one that struck me was a Brown Sugar Carrot Bread with Almonds. The shredded carrots ensure moisture, while the slivered almonds lend a consistent crunch. A combination of grains (all-purpose flour, whole-wheat flour and wheat bran) yields a denser, heartier loaf, and brown sugar brings the right touch of molasses sweetness, while orange zest brightens the whole thing.

Brown Sugar Carrot Bread with Almonds

Makes: 1 loaf

Time: 1 1/4 hours

4 tablespoons (1/2 stick) cold butter, plus butter for the pan

2 cups all-purpose flour (I did a combination of 1 1/4 cups all-purpose, 1/2 cup whole wheat, and 1/4 cup course wheat bran)

1 cup brown sugar (golden or dark)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup almond milk

1 tablespoon grated orange zest

1 egg

1 cup grated carrots

1/2 cup sliced almonds


1. Heat the oven to 350F. Grease a 9 x 5-inch loaf pan with butter.

2. Stir together the dry ingredients. Cut the butter into bits, then use a fork, 2 knives, or your fingers to cut or rub it into the dry ingredients until there are no pieces bigger than a small pea. (You can use a food processor for this step, which makes it quite easy, but you should not use a food processor for the remaining steps or the bread will be tough.)

3. Beat together the milk, zest and egg. Pour into the dry ingredients, mixing just enough to moisten; do not beat and do not mix until the batter is smooth. Fold in the fruit and the nuts, then pour and spoon the batter into the loaf pan. Bake for about an hour, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Cool on a rack for 15 minutes before removing.

Posted in Baking, Recipes


  1. gertero said...

    Lovely mix! Since i discover that in Britain a simple slice of bread can have 1g of salt i am starting to make bread for my self and i am looking for great recipes like the carrot loaf. Thanks

  2. gertero said...

    About the salt content in England

  3. Terrie said...

    I had a bag of carrot sticks left from a party and was looking for something to do with them and found this recipe. My son is a health-nut and he loved this. I added 1/2 cup raisins.

  4. Divya said...

    Just tried this out and it’s simply superb! I used dark brown sugar and pecans and walnuts, instead of almonds, and half&half instead of almond milk. Thank you!

  5. Sarah Jean said...

    Delicious! I can’t wait to try this again. I bet its delicious with all sorts of variations. I used mashed carrots instead of shredded, because I prefer the texture. I didn’t have oranges or almonds, but I used lemon juice and macadamia nuts, and it turned out great. I don’t have a loaf pan, but it baked in about thirty five minutes in my cast iron skillet — with a layer of buttery macadamia nuts at the bottom! I’m so glad I tried this — I will definitely be making this again. Thank-you!
    Oh, and I used unsweetened vanilla almond milk. While I imagine regular milk or half and half would still be fine, I think the almond milk definitely added something. Even the batter smelled delicious. I bet cashew milk would work as well.

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