Carrot bread can be dense and heavy, but the beaten eggs in Whole Wheat Blueberry Bread keep this loaf surprisingly light. Using whole wheat pastry flour instead of all-purpose flour makes for a softer crumb and adds a little extra flavor and nutrition to this easy and quick loaf.
Whole Wheat Carrot and Blueberry Bread
- 2 1/2 cups whole wheat pastry flour (280 grams)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 3 large eggs
- 1 1/4 cups granulated sugar (250 grams)
- 1/2 cup vegetable oil
- 7 ounces carrots grated or shredded and chopped (2 cups)
- 1 1/2 teaspoons vanilla extract
- 1 cup plump blueberries
- 1/3 cup chopped pecans optional
- Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with cooking spray or grease using your preferred method. Lay a strip of parchment down the length of the pan for easy removal. Spray or grease the parchment.
- Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl for about 15 seconds.
- In a mixing bowl, beat eggs with an electric mixer for 1 minute. Gradually beat in the sugar and beat for another minute. With mixer on low, gradually add the oil and the vanilla. With a heavy duty scraper or rubber spatula, stir in the flour mixture until well-blended. Stir in the carrots. Batter will be quite thick.
- Spoon 1/3 of the batter across bottom of loaf pan. Scatter about half of the berries over the batter. Layer on another 1/3 of the carrot batter and remaining blueberries. Top with remaining carrot batter, then sprinkle top with pecans (if using)
- Bake on center rack for 1 ½ hours or until a skewer inserted comes out with moist crumbs or a meat thermometer inserted in center registers between 205 and 210.
- Let cool in pan set on a rack for 30 minutes, loosening sides gently after the first 10 minutes. Remove from pan and let cool completely before slicing.