Whole Wheat Carrot and Blueberry Bread
Cuisine: American
Author: Cookie Madness
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
Whole Wheat Carrot and Blueberry Bread
  • Butter and flour for greasing pan
  • 2 1/2 cups (10 oz) whole wheat pastry flour**
  • 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
  • 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)
  1. Preheat oven to 350 degrees F. Spray a 9x5 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.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl for about 15 seconds.
  3. 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.
  4. 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)
  5. 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.
  6. 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.
  7. 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.
Recipe by Cookie Madness at https://www.cookiemadness.net/2016/02/14/whole-wheat-carrot-and-blueberry-bread/