Carrot Raisin Bread
on Sep 07, 2018, Updated Apr 15, 2025
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Carrot bread with raisins and pineapple is super moist and will keep for days. Great for snacking or breakfast, and also toasted with cream cheese or butter.
This carrot bread recipe is perfect, thanks to a couple of great add-ins. The crushed pineapple gives this quick bread sweetness and extra moisture, keeping the loaf very tender. Raisins add nuggets of sweet, chewy texture. And the cinnamon is just the perfect spice here; this quick bread smells pretty fantastic as it is baking!
Carrot Raisin Bread makes a terrific midday snack and also a great breakfast with a generous spread of softened butter or toasted with a schmear of cream cheese. For a special brunch meal, serve it alongside scrambled eggs, candied bacon, and fruit salad.
Table of Contents
Ingredients
- All-purpose flour – For structure.
- Baking soda – For rise.
- Ground cinnamon – For a warm and woodsy touch of spice.
- Kosher salt – To enhance all the flavors.
- Unsalted butter – Make sure it is at room temperature so it can cream together with the sugar well.
- Granulated sugar – For sweetness.
- Eggs – Helps with structure and consistency.
- Pure vanilla extract – For flavor.
- Grated peeled carrots – Of course!
- Crushed pineapple in juice – This will offer sweetness and moisture to the loaf. Make sure your pineapple is in juice and not syrup, which will be too sweet.
- Raisins – Raisins are tucked into the batter for little juicy and sweet pockets.
How to Make Carrot Raisin Bread
- Combine the dry ingredients: Mix the flour, baking soda, cinnamon, and salt.
- Beat the wet ingredients: Using an electric mixer beat together the butter and sugar. Beat in the eggs, one at a time, then the vanilla.
- Mix everything together: With a spoon, stir the flour mixture into the butter mixture, followed by the carrots, pineapple, and raisins.
- Bake: Pour the batter into a prepared pan and bake at 350 degrees F for 60 to 70 minutes until a wooden skewer inserted into the center of the loaf comes out clean.
Variations
- A word to the raisin-haters. I like raisins in my pineapple but I once saw a Facebook group called “Get Your Raisins the F%$# Out of My Cookies.” A bit extreme, but certainly definitive. You can leave them out.
- Try adding 1/2 cup of chopped crystallized ginger with or without the raisins.
Best Loaf Pans for Quick Breads
I’ve really noticed that when you are baking a loaf of quick bread, the type of pan you use really, really can alter the cooking time. Metal pans are quickest, and thinner or darker metal pans even quicker. Glass loaf pans can add 5 minutes or even a few more. One thick ceramic loaf pan I have seems to add at least 10 minutes to every baking time. All of which is to say, check the bread on the early side, but be prepared for a swing in baking times.
Also, get to know a favorite pan or two.
Storage
Because this is a very moist bread, it will keep well wrapped on the counter for days.
What to Serve With Carrot Raisin Bread
More Quick Bread and Muffin Recipes
- Classic Zucchini Bread or Muffins
- Irish Scones with Smoked Salmon
- Molasses Cornbread
- Orange Cranberry Bread
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Easy Carrot Bread
Equipment
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- ¾ cup (1 1/2 sticks) unsalted butter (at room temperature)
- 1 ½ cups granulated sugar
- 4 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 3 cups grated peeled carrots
- 1 (8-ounce) can crushed pineapple in juice
- ¾ cup raisins
Instructions
- Preheat the oven to 350 F. Grease a 9-inch loaf pan.
- In a medium bowl, mix together the flour, baking soda, cinnamon, and salt.
- In a large bowl using an electric mixer, beat together the butter and sugar until creamy. Beat in the eggs, one at a time, then beat in the vanilla.
- Switch to a spoon and stir in the flour mixture until almost combined. Add the carrots, pineapple, and raisins and stir until just combined. Turn the mixture into the prepared pan.
- Bake for 60 to 70 minutes until a wooden skewer inserted into the center of the loaf comes out clean. Cool the loaf in the pan on a wire rack for about 10 minutes, then turn the loaf out of the pan and continue cooling on the wire rack, upright, until it is completely cool. Slice and serve.
Notes
- Because this is a very moist bread, it will keep well wrapped on the counter for days.
- When you are baking a loaf of quick bread, the type of pan you use really, really can alter the cooking time. Metal is quickest, and thinner or darker metal pans even quicker. Glass can add 5 minutes or even a few more. One thick ceramic loaf pan I have seems to add at least 10 minutes to every baking time. All of which is to say, check on the early side, but be prepared for a swing in baking times.
Terrific recipe! I would suggest lightly flouring the pan, as the bread is so moist. I also added 3/4 of a cup of walnuts, but that’s just me.
Amazing site!
people love walnuts in carrot breads! and yes, flouring the pan is a good insurance policy!
when you print a recipe, how do I get the whole pages that was printed, but not only the recipe. your writings before the recip0e is very special to me.
Thank you, Cyrina
Vinger dressing and carrot and raisin bread
That is one of the nicest things anyone has ever said to me! I don’t think we have that function, so I think you may have to print the recipe intro just from the blog, and then print the recipe – sorry about that!
Great goodies.