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Photograph of carrot bread in a loaf pan set on a cutting board with a slice cut into it

Whole Wheat Browned Butter Carrot Bread

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Yield 10 slices or 12 muffins
Category Breakfast
Cuisine American
Author Lauren Grant

Description

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

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Ingredients

  • ½ cup (1 stick) unsalted butter
  • 2 cups (232g) whole wheat pastry flour
  • 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

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.

Equipment

Loaf Pan
parchment paper
wire rack

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.

Nutrition

Serving: 1sliceCalories: 287kcalCarbohydrates: 36gProtein: 5gFat: 14gSaturated Fat: 6gCholesterol: 57mgSodium: 219mgFiber: 4gSugar: 16g
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