Spiced Carrot Pecan Bread
A tasty way to include carrots in your dessert
Ingredients
- 210 Grams All-Purpose Flour (1 3/4 Cups)
- 161 Grams White Granulated Sugar (3/4 Cups)
- 2 Grams Baking Soda (1/2 Teaspoon)
- 4 Grams Baking Powder (1 Teaspoon)
- 1.5 Grams Salt (1/4 Teaspoon)
- 5 Grams Ground Cinnamon (2 Teaspoons)
- 1.2 Grams Ground Nutmeg (1/2 Teaspoon)
- 0.9 Grams Ground Ginger (1/2 Teaspoon)
- 0.2 Grams Ground Cloves (1/8 Teaspoon)
- 169 Grams Buttermilk (3/4 Cups Buttermilk)
- 80 Grams Vegetable Oil (1/3 Cup)
- 8.4 Grams Vanilla Extract (2 Teaspoons)
- 1 Large Egg
- 137.5 Grams Carrots, Finely Grated (1 1/4 Cup)
- 54.5 Grams Pecans, Chopped (1/2 Cup)
Instructions
- Preheat oven to 350° Fahrenheit (176° Celsius).
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
- In a small mixing bowl, combine the wet ingredients: buttermilk, vanilla extract, and egg.
- Combine the wet ingredients with the dry ingredients, and stir until just incorporated.
- Fold in the grated carrots and the pecans.
- Pour the batter into a lightly greased bread pan.
- Bake for 55 to 60 minutes. If an inserted toothpick comes out clean, your bread should be done!
- Allow the bread to cool in the pan on a wire rack for 10 minutes and then turn out onto a wire rack to finish cooling.
- Spread with cream cheese frosting and enjoy!
Notes
For best results, be sure to bring your egg and buttermilk to room temperature before adding them to your batter.
If your bread sinks in the middle, your batter is too wet. Dab excess moisture off the carrots before adding them to the batter. Consider spraying just the bottom of the pan to give the bread extra support as it rises in the oven.