Lemon Carrot Bread Recipe

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Lemon Carrot Bread Recipe
Lemon Carrot Bread Recipe photo by Taste of Home
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Lemon Carrot Bread Recipe

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5 1 1
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Lemon and carrot flavors combine for a unique flavor sensation in this moist quick bread. I know it's a winner because I bring a loaf to our church festival every year, and I always get requests to bake it again.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 tablespoon lemon juice
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 cup shredded carrots
  • 3/4 cup chopped pecans
  • 2 tablespoons grated lemon peel

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in the carrots, pecans and lemon peel.
Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Originally published as Lemon Carrot Bread in Country Woman Christmas Annual 2009, p35

Nutritional Facts

1 slice: 181 calories, 9g fat (4g saturated fat), 42mg cholesterol, 139mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 3g protein.

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 tablespoon lemon juice
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 cup shredded carrots
  • 3/4 cup chopped pecans
  • 2 tablespoons grated lemon peel
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in the carrots, pecans and lemon peel.
  2. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Originally published as Lemon Carrot Bread in Country Woman Christmas Annual 2009, p35

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TallulahDahling User ID: 7011752 210167
Reviewed Dec. 8, 2012

"Wow!! Talk about easy and delish! I used mini loaf pans and gave them away as Christmas gifts. Everyone raved. A winner!"

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