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Whole Wheat Carrot Bread with Pecans

User Rating 4 Star Rating (1 Review)


This whole wheat carrot bread recipe is spiced with cinnamon and filled with chopped pecans. 

Cook Time: 1 hour

Total Time: 1 hour


  • 2 1/2 cups whole wheat flour
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs -- beaten
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 2 cups shredded carrots
  • 1/2 cup chopped pecans


Preheat oven to 350° F (180° C/Gas Mark 4). 

In a large mixing bowl, combine the whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt; stir to blend.

In a separate bowl combine and beat together the eggs, vegetable oil and milk.

Add the liquids to the dry ingredients and stir just until all are moistened.

Fold in the shredded carrots and pecans.

Pour the batter into 2 greased loaf pans and bake for about 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Cool; store the bread in the refrigerator.

Quick Measurement and Temperature Conversion Chart

User Reviews

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 4 out of 5
Good, but not exceptional., Member darkstarwife.

This bread has a nutty flavor due to using 100% whole wheat flour. The carrots add color and the pecans add texture, but overall, the flavor is mild. It's a good bread to have with coffee. I would make it again as an alternative to some of my other quick bread recipes. 2 cups carrots is about 4 carrots. Use regular size loaf pans (4x8, not 5x9). Bread was done after 45 minutes in the oven.

13 out of 13 people found this helpful.

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