Whole Wheat Carrot and Blueberry Bread

Carrot bread can be dense and heavy, but the beaten eggs in Whole Wheat Carrot 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.

Loaf Pan Size

Whole Wheat Carrot Blueberry Loaf is designed for a 9×5 inch loaf pan, but I think the recipe would work well in small or mini loaf pans. Using two 8×4 inch loaf pans would also work, but it seems like 8 1/2 by 4 1/2 inch pans are easier to find these days than the old 8×4 inch pans. That’s two bad because the old 8×4 inch pans (Baker’s Secret) were perfect for dividing one large 9×5 inch (or slightly larger) loaf into two.

Recipe

Whole Wheat Carrot and Blueberry Bread

Anna

Whole Wheat Carrot and Blueberry Bread

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Breakfast

Cuisine American

Servings 12

Ingredients

 

• 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

Instructions

 

• 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.

Notes

Measurement Notes: I always use a scale along with volume measurements and the weight of the flour is 10 oz. If you measure without a scale, stir the flour well before measuring. For the carrots, I use pre-shredded carrots and then chop them with a chef’s knife.

Keyword Carrot, White Whole Wheat

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