Carrot Muffin Bread is soft, moist, and tastes like carrot muffins but without the fuss of making individual muffins. This easy-to-make one-bowl sweet bread is perfect for brunch or a snack.
This recipe is one we keep on hand to make for family brunch or weekday lunches. The bread has a moist and tender crumb, making it a family favourite.
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Ingredients For Carrot Muffin Bread
To make this recipe, you will need:
- Eggs.
- White sugar.
- Vegetable oil.
- Milk.
- Vanilla extract.
- All-purpose flour.
- Baking powder.
- Cinnamon.
- Baking soda.
- Nutmeg.
- Ground ginger.
- Fine sea salt.
- Carrots.
Additions For Carrot Muffin Bread
This bread is great just as it is, but it can be taken up a notch with any of the following add-ins:
- Chopped walnuts can be mixed into the batter before baking.
- Add a drizzle of thin icing made from powdered sugar and milk.
- Top the bread with icing and candied pecans.
- Raisins are another great addition.
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Serving Carrot Muffin Bread
Slice this bread and serve with coffee or tea for breakfast or a snack.
We like to serve this as part of a brunch buffet.
It also makes a great snack for school or work.
Storing Carrot Muffin Bread
Store this bread in an air-tight container at room temperature. The bread will stay fresh this way for up to three days.
Wrap in parchment paper and place in an air-tight container in the freezer for up to three months. Thaw at room temperature before serving.
For another great recipe using carrots try our Homemade Carrot Cake
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Carrot Muffin Bread
Ingredients
- 3 eggs
- 1¼ cup white sugar
- ⅔ cup vegetable oil
- ⅓ cup milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp fine sea salt
- 2 cups grated carrots
Instructions
- Preheat oven to 375℉ and grease a 9-inch loaf pan.
- In a large bowl, beat eggs, sugar, and vegetable oil together.
- Beat in milk and vanilla.
- Add flour, baking powder, cinnamon, baking soda, nutmeg, ginger, and salt, stirring to just combine.
- Fold in grated carrots.
- Pour into prepared pan and bake for 45-50 minutes or until a fork inserted in the center comes out clean.
- Cool in pan for 5 minutes before transferring to a cooling rack to finish cooling.
- Once cooled, slice and serve.
This really does taste like carrot muffins! its less work though.