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Carrot-Spice Bread


Serves 10

Yields one loaf

  • by from Fine Cooking
    Issue 125

If you like carrot cake you'll love this sweet, tender quickbread, which is loaded with grated carrots, dried currants, and warm spices like cinnamon and cardamom.

For the bread
  • 1 Tbs. unsalted butter, softened
  • 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  • 3/4 cup granulated sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/2 tsp. ground cardamom
  • 3/4 cup dried currants
  • 1/2 cup whole milk
  • 2 large eggs, at room temperature
  • 1-1/2 Tbs. fresh orange zest
  • 1 tsp. pure vanilla extract
  • 1-1/2 cups coarsely grated carrots, squeezed dry
  • 4 oz. (1/2 cup) unsalted butter, melted and cooled
For the glaze
  • 4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  • 4 tsp. cream; more as needed
Make the bread

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, and cardamom. Whisk until well blended. Stir in the dried currants.

In a medium bowl, combine the milk, eggs, orange zest, and vanilla. Add the carrots and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

In a small bowl, stir the confectioners’ sugar and the cream until smooth, adding more cream, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.

nutrition information (per serving):
Calories (kcal): 370, Fat (kcal): 13, Fat Calories (g): 120, Saturated Fat (g): 8, Protein (g): 6, Monounsaturated Fat (g): 3.5, Carbohydrates (mg): 59, Polyunsaturated Fat (mg): 1, Sodium (g): 330, Cholesterol (g): 70, Fiber (g): 2,

Photo: Scott Phillips

I used fresh carrots from my garden, a mixture of golden and thompson raisins and one tablespoon of dried blood orange peel form Williams- Sonama. I decided to ice the loaf after reading the comments from previous bakers. My husband and I both loved the loaf. I would definitely make this again.

I agree with the previous review. Although I did tweak by using whole wheat flower and using walnuts instead of currants, it didn't have the carrot flavor of a carrot cake. It was moist and certainly enjoyable, just wish it packed a little more flavor.

I did not ice the bread but it is moist and the currants add a nice sweetness. I think it doesn't have enough carrots but maybe then it wouldn't rise properly (?). Only 3 stars because it is a bit bland.

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