I have no recollection of this bread. Did Nana make it before I was born? Or did she decided that zucchini, banana and beer bread were superior? Because I certainly remember those other breads. Carrot bread is actually quite reminiscent of zucchini bread–it’s nearly the same recipe even. The carrot bread does have a certain crunchiness to the edges of the loaf, which in contrast with it’s soft center is quite nice. And slathered with butter? It’s even nicer. Carrot bread also doesn’t have any nuts in it, but you are welcome to add them if you want.
I wasn’t feeling so hot when I made this. I had a migraine and had taken a handful of my prescription medication……which makes the headache go away but leaves me a little…fuzzy. Loopy. Absentminded. Not entirely with it.
But with some help from my kid, we got it done in mere minutes. Which means you can, too. 5 minutes of mixing some ingredients, one hour in the oven and you’ve got two nice-sized loaves of sweet quick-bread that will make a nice snack or breakfast for the next several days. You can freeze the extra one, if you like.
Make sure you grease the pans (I just used the spray stuff) so the loaves don’t get stuck in the pan.
By the way, this batter is DENSE. The bowl was so heavy I had to lay it on it’s side and kind of scoop it in the pan.
Bake at 350 for 45-60 minutes, or until a toothpick comes clean. My loaves took about 1 hour, 5 minutes. Let them cool before slicing, if you can wait. I couldn’t.