After making so many rich and gooey things this week, I thought I’d switch gears and make something kind of wholesome and useful. This carrot pecan bread recipe is based on an old recipe from a 1984 Southern Living annual, so it’s (at least) 24 years old. Doesn’t it seem strange that 1984 was 24 whole years ago? 1984 seems like yesterday. I hated the ’80s but I sort miss them still.
Anyway. This pecan bread, unlike the eighties, is not defined by excess. It has a low but reasonable amount of oil and all kinds of healthy (’60s!) ingredients like whole wheat flour, carrots and nuts.
- 1 1/2 cups shredded carrots
- 1 cup boiling water
- 1 cup firmly packed brown sugar
- 1/4 cup plus 1 tablespoon vegetable oil
- 1 teaspoon orange zest
- 1 1/3 cups all purpose flour
- 1 cup whole wheat flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 large eggs lightly beaten
- ½ teaspoon vanilla extract
- ½ cup chopped toasted pecans (or walnuts)
- Preheat oven to 350 degrees F. Spray a 9x5 inch metal loaf pan with flour-added cooking spray or grease and flour.
- Combine carrots, boiling water, brown sugar, oil and orange zest in a medium bowl. Let cool for about 10 minutes.
- Stir together both flours, baking powder, baking soda, salt and cinnamon in a large mixing bowl. Make a well in center of mixture.
- Stir eggs and vanilla into carrot mixture, then pour carrot mixture into the well you made in the center of the flour mixture. Add pecans, then stir until well mixed (do not beat with a mixer).
- Pour mixture into pan and bake on center rack for 1 hour. Cool on a wire rack. Flip from pan and let cool completely before serving.