Carrot-Peanut Butter Bread
Submitted by Alicia
Quick bread with chunky peanut butter, shredded carrots, brown sugar, and warm spices like allspice and nutmeg. Nutty, moist, and slices like a dream after cooling.
YIELD
1 loafPREP
15 minCOOK
1 hrsREADY
1 hrsPeanut butter and carrots in the same bread might sound like a stretch, but one slice and you’ll get it.
Chunky peanut butter and peanut oil give this loaf serious nutty depth. Shredded carrots keep the crumb moist for days. Brown sugar, allspice, and nutmeg round everything out with a warm, almost gingerbread-like spice.
The batter is thick and rich. It bakes low and slow for over an hour, and the result is a dense, satisfying loaf that’s somewhere between bread and cake.
Spread a slice with butter or cream cheese for breakfast. Or eat it plain at midnight over the sink. No judgment.
Pro Tips
- Use chunky peanut butter for bits of peanut in every slice. Smooth works too, but you’ll miss the texture.
- Alternate adding the flour mixture and milk to the creamed base. This keeps the batter from getting too stiff or too loose at any point.
- Let it cool in the pan for 10 minutes, then move to a wire rack. Slicing too early will crumble the loaf.
- Wraps well in foil and keeps at room temperature for 3 to 4 days
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease 1 loaf pan 9×3×2 inch. Cream together sugar, peanut butter, peanut oil, and eggs, add carrots and vanilla.
Blend flour, baking powder, baking soda, salt, allspice, and nutmeg.
Alternately add flour mixture and milk to creamed mixture.
Turn into prepared pan and bake in preheated oven for 1 hour and 10 minutes.
Cool 10 minutes in pan, remove from pan, and cool on rack.
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