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Whole Wheat Carrot Bread

Author: Susan Reid

Whole Wheat Carrot Bread Recipe

Terry Magestro entered this bread in the Wisconsin State Fair. Her mother baked leftover vegetables into all kinds of breads, and this loaf carries on the tradition. The dough also makes excellent (and colorful) dinner rolls.

At a glance

Prep
Bake
Total
Yield
1 loaf, 16 slices
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. In a medium saucepan, combine the carrot purée, brown sugar, butter, and salt and heat just until warm and the butter is almost melted. Remove from the heat, and transfer to the bowl of your mixer. Add the water, whole wheat flour, and yeast; mix well.
  2. Add the all-purpose flour 1/2 cup at a time, mixing well after each addition. Use the last 1/4 cup to adjust the dough's consistency while kneading.
  3. Knead for 6 to 8 minutes, until the dough is smooth and and elastic. Place in a greased bowl, turn over, then cover and let rise until doubled, about 1 hour.
  4. After the first rise, deflate the dough and shape it into a loaf. Place in a greased 8 1/2" x 4 1/2" loaf pan. Cover with greased plastic, and let rise until it domes 1" above the rim of the pan.
  5. While the bread is rising, preheat the oven to 375°F.
  6. Bake the bread for 35 to 40 minutes, or until the center reads 190°F when measured with a digital thermometer. Remove from the oven, tip the bread out of its pan, and cool on a rack before slicing.

Nutrition Information

  • Serving Size 34g
  • Servings Per Batch 1 loaf, 16 slices
Amount Per Serving:
  • Calories 90
  • Calories from Fat 18
  • Total Fat 2g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 4mg
  • Sodium 76mg
  • Total Carbohydrate 17g
  • Dietary Fiber 1g
  • Sugars 2g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.