Best Carrot Peanut Butter Quick Bread Recipes

CARROT CAKE LOAF (QUICK BREAD)

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.

CARROT-PEANUT BUTTER QUICK BREAD

Steps:

• Set oven to 350 degrees.
• Grease a 9 x 5-inch loaf pan, or mini loaf pans.
• Sift flour, baking powder, baking soda, salt, allspice and nutmeg.
• In another bowl cream together, sugar, peanut butter, oil and eggs; add carrots and vanilla.
• Alternately add flour mixture and milk to creamed mixture.
• Transfer to the baking pan.
• Bake for 65-70 mins, or until cake tests done (you might want to loosley cover the top with foil to prevent over browning).
• Cool for 10 minutes before removing from pan.

PEANUT BUTTER CARROT BREAD

Steps:

• Sift together the flour, baking powder, baking soda, salt and allspice.
• In a separate bowl, mix together the brown sugar, peanut butter, oil, vanilla, and eggs.
• Mix in the carrots.
• Stir the first mixture into the second mixture, alternately adding milk.
• Pour into a greased 9X5X3" loaf pan.
• Bake at 350 degrees F for 1 hour.

CARROT-NUT BREAD

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.