Best 3 Carrot Peanut Butter Quick Bread Recipes
Indulge in the delightful Carrot Peanut Butter Quick Bread, a symphony of flavors and textures that will tantalize your taste buds. This easy-to-make treat is a perfect blend of sweet and savory, with the natural sweetness of carrots complemented by the nutty richness of peanut butter. The moist, tender crumb and crunchy walnuts add layers of texture that make every bite a delightful experience. Elevate your culinary skills with our collection of Carrot Peanut Butter Quick Bread variations, each offering a unique twist on this classic recipe. Discover the zesty tang of Lemon Carrot Peanut Butter Bread, the decadent indulgence of Chocolate Chip Carrot Peanut Butter Bread, and the tropical flair of Pineapple Carrot Peanut Butter Bread. With options for gluten-free and vegan diets, there's a perfect recipe for every palate. Embark on a culinary adventure and let your taste buds fall in love with the symphony of flavors in Carrot Peanut Butter Quick Bread and its variations.
Let's cook with our recipes!
CARROT CAKE LOAF (QUICK BREAD)
This carrot cake loaf is dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. Serve plain or spruce it up with walnuts, raisins, pecans, and/or top with cinnamon cream cheese frosting.
Provided by Sally
Categories Bread
Time 4h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan. See notes for muffins or mini loaves.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
- Spread the batter into prepared loaf pan. Bake for 55 - 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
- Cool completely in the pan set on a wire rack before removing and frosting.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.
PEANUTTY CARROT SANDWICH SPREAD
I had some shredded carrot to use and was thinking it would be tasty with peanut butter...after a quick search, I came up with this tasty morsel. Adapted from a cookbook by JoAnna Lund. I've also made this with chopped dried fig in place of the raisins; dried cherries or cranberries would be good too.
Provided by flower7
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, combine peanut butter & marmalade; add carrots & raisins. Mix well.
- Use as a sandwich filling with your favorite bread or enjoy with crackers.
CARROT-NUT BREAD
Gift someone with a golden 24-"karat" gem of a quick bread!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 1
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
- Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 115, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 120 mg
Tips:
- To ensure moist and fluffy bread, do not overmix the batter. Combine wet and dry ingredients separately, then gently fold them together until just combined.
- For a richer flavor, use a combination of light brown sugar and maple syrup as the sweeteners.
- For a crunchy topping, sprinkle a mixture of chopped peanuts and oats on top of the batter before baking.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for 5 minutes before using.
- To check if the bread is done, insert a toothpick into the center. If it comes out clean, the bread is ready. If there is still batter attached, bake for a few more minutes.
- Let the bread cool completely before slicing and serving. This will help prevent it from crumbling.
Conclusion:
This carrot peanut butter quick bread is a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. With its moist and fluffy texture, sweet and tangy flavor, and crunchy topping, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy recipe, give this carrot peanut butter quick bread a try. You won't be disappointed!
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