Bread Machine Carrot Bread

Bread machine carrot bread is the homemade sandwich loaf that sneaks vegetables past picky eaters. Two-thirds cup of finely grated carrots gets folded into a blend of white and wheat bread flours, where they bake down into pale orange flecks throughout the crumb.

The sweeteners are doing real work here. A tablespoon each of honey and molasses give a layered, earthy sweetness that goes far beyond plain sugar, while two tablespoons of plain yogurt add a soft tang and keep the crumb tender for days.

Use the finest holes on your box grater for the carrot. Coarse shreds stay distinct and chewy, fine shreds dissolve into the dough and contribute moisture and color without changing the texture.

Kitchen Tips

• Squeeze the grated carrot lightly in a clean kitchen towel before adding. Excess carrot juice throws off the hydration and gives a soupy dough.
• Layer ingredients in the right order. Liquids first, dry on top, yeast in a small well that doesn’t touch the salt or wet ingredients until kneading begins.
• Add the walnuts at the add-in beep, not at the start. Walnuts kneaded for the full cycle get smashed into oily paste instead of staying crunchy.
• Cool fully before slicing. The moist carrot crumb tears under a knife when warm but slices cleanly once set.

Variations

• Stir in a half teaspoon of cinnamon and a quarter teaspoon of nutmeg for a carrot cake-leaning loaf.
• Add a handful of golden raisins or chopped dried apricots at the add-in beep for chewy sweetness.
• Swap the walnuts for pecans or sunflower seeds for different textures.