Whole Wheat Browned Butter Carrot Bread

This Healthy Carrot Bread recipe will blow you away. It’s made with 100% whole-wheat flour, is naturally sweetened with honey, and is full of nutrient-packed carrots. Tender, moist and incredibly flavorful, you’d never know this carrot bread was good for you! 

I recommend enjoying a slice (or two) slightly warmed. Warming the bread just a bit brings out the flavors of the brown butter and spices. And if you want to take it to heaven-on-earth status, a slather of butter does the trick nicely.

I also like to enjoy this healthy carrot bread with a cup of coffee (I love Chemex) or my creamy Pistachio Coffee. 

How to make carrot bread

This healthy carrot bread recipe is a categorized as a quick bread recipe. Think banana bread—it’s that easy. 

Step 1: Whisk together dry ingredients (whole wheat pastry flour, ginger, cinnamon, baking soda, salt and nutmeg)

Step 2: Brown butter in a skillet over medium heat; pour into a large bowl and cool slightly. 

Step 3: Add wet ingredients (honey, eggs, buttermilk, vanilla) to browned butter and whisk to combine. 

Step 4: Stir carrots and pecans into butter mixture. 

Step 5: Add dry ingredients to wet ingredients and mix just until combined. 

Step 6: Transfer batter to a loaf pan lined with parchment; lightly smooth top and sprinkle with turbinado sugar and chopped pecans (optional)

Step 7: Bake carrot bread until a toothpick inserted in the center comes out clean; let cool in pan 10 minutes. 

MAKE WHOLE-WHEAT CARROT BREAD MUFFINS

You can easily bake this carrot bread into muffins, here’s all you need to do:

1. Heat oven to 400°F and line standard muffin tins with paper liners.
2. Divide batter between muffin cups, sprinkle turbinado sugar and chopped pecans over batter.
3. Bake muffins until golden brown and a toothpick inserted in the centers come out clean; 12–15 minutes.
4. Let muffins cool in pan 5 minutes then transfer to wire rack to cool completely.

Mix it up: carrot bread variations

Olive Oil Carrot Bread: Swap the browned butter for olive oil (use ½ cup) 

Carrot Cake Bread: Add some golden raisins (about a ¼ cup) to the batter, skip the pecans and sugar on top and instead opt for a cream cheese glaze. 

Carrot Apple Bread: Replace half of the shredded carrots with shredded apple. 

Carrot Zucchini Bread: Replace half of the shredded carrots with shredded zucchini. 

MAKE THIS HEALTHY CARROT BREAD VEGAN!

— SWAP THE BUTTER FOR OLIVE OIL

Use ½ cup olive oil instead of butter. 

— SWAP THE BUTTERMILK FOR VEGAN BUTTERMILK.

HOW TO MAKE VEGAN BUTTERMILK:

1. Combine ⅓ cup unsweetened almond or soy milk with 1 teaspoon white vinegar.
2. Let the mixture rest for 5–10 minutes until curdled.
3. Use as directed in the recipe.

— SWAP THE EGG FOR A FLAX OR CHIA EGG.

HOW TO MAKE A FLAX OR CHIA EGG:

1. Grind 2 tablespoons flax or chia seeds in a spice grinder.
2. Combine ground flax or chia with ¼ cup + 2 tablespoons water and let rest 15 minutes in the refrigerator.
3. Use as directed in the recipe.

 — SWAP THE HONEY FOR BROWN SUGAR.

Use ½ cup packed brown sugar in place of the honey.

If you want to keep it naturally sweetened you can also use coconut sugar (increase to ¾ cup) or pure maple syrup instead. 

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this healthy Carrot Bread recipe!

To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy Baking!

Whole Wheat Browned Butter Carrot Bread

• Author: Lauren
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1¼ hours
• Yield: 10 slices or 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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Description

Tender, moist and incredibly flavorful, this delicious carrot bread recipe is a must-try!

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Scale 1x2x3x

Ingredients

• ½ cup unsalted butter (1 stick)
• 2 cups whole wheat pastry flour (8¼ ounces; 232 grams)
• 2 ¼ teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• 1 ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ½ cup honey
• 2 eggs
• ⅓ cup buttermilk
• 1 tablespoon pure vanilla extract
• 2 cups shredded carrots
• ½ cup pecans, toasted and chopped (optional)
• 1 tablespoon each chopped pecans and turbinado sugar (optional)

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Instructions

Heat oven to 350°F.

Coat a 8½ × 4½-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides; coat paper with nonstick spray.

Whisk together flour, ginger, cinnamon, baking soda, salt and nutmeg; set aside.

Melt butter in a skillet over medium heat. Continue cooking, swirling pan constantly, until butter is dark golden brown and has a nutty aroma, 1–3 minutes. Transfer browned butter to a large bowl, scraping any brown solids at the bottom of the pan into the bowl, and let cool slightly.  

Add honey, eggs, buttermilk, and vanilla to brown butter and whisk until smooth; stir in carrots and pecans.

Add the flour mixture butter mixture and mix just until combined. Scrape batter into prepared pan, smooth top and sprinkle with 1 tablespoon chopped pecans and turbinado sugar, if using. Bake carrot bread until top is dark golden brown and a toothpick inserted in the center comes out clean, 45–50 minutes, rotating halfway through baking.

Let carrot bread cool in pan on wire rack 10 minutes. Turn bread out and let cool completely on wire rack.

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Notes

Make carrot bread muffins:

• Heat oven to 400°F. Line muffin tins with paper liners; divide batter between muffin cups.
• Bake muffins until golden brown and a toothpick inserted in the centers come out clean; 18 minutes.
• Let muffins cool in pan 5 minutes then transfer to wire rack to cool completely.

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Nutrition

• Serving Size: 1 slice
• Calories: 287
• Sugar: 16g
• Sodium: 219mg
• Fat: 14g
• Saturated Fat: 6g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 57mg

Keywords: Carrot Bread, Carrot Bread Recipe, Healthy Carrot Bread

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