Carrot Stuffed Bread
A moist and tender loaf filled with grated carrots, warm spices, and crunchy walnuts, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups grated carrots (packed)
- 1/2 cup chopped walnuts
- 3/4 cup brown sugar
- 1/2 cup plain yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk eggs, brown sugar, yogurt, oil, and vanilla until smooth.
- Stir the dry ingredients into the wet until just combined.
- Fold in the grated carrots and chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle extra nuts on top if desired.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve as is or with your favorite spread.
Notes
- Use freshly grated carrots for the best texture and moisture.
- Don’t overmix the batter to keep the loaf tender.
- Add raisins or coconut flakes for a fun twist.
- Let the loaf cool completely before slicing for best results.
Find it online: https://tastyze.com/carrot-stuffed-bread/