Carrot Pine Nut Chile Bread Recipe

Name: Carrot Pine Nut Chile Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 ½ cups all-purpose flour, sifted; 1 ½ teaspoons baking soda; ¼ teaspoon cinnamon; 1 tablespoon red chili powder; ¾ cup sugar; 2 eggs, beaten; ½ cup canola oil; 1 teaspoon vanilla; ½ teaspoon salt; 1 ½ cups grated carrots; 1 ½ cups ground pine nuts

Servings: persons

1 ½ cups all-purpose flour, sifted
1 ½ teaspoons baking soda
¼ teaspoon cinnamon
1 tablespoon red chili powder
¾ cup sugar
2 eggs, beaten
½ cup canola oil
1 teaspoon vanilla
½ teaspoon salt
1 ½ cups grated carrots
1 ½ cups ground pine nuts

1
Preheat the oven to 350 degrees.
2
Sift together the flour, baking soda, cinnamon and chili powder in a large bowl.
3
Mix the sugar, eggs, oil, vanilla and salt in another bowl.
4
Add the flour to the egg mix, stirring until the batter is blended.
5
Carefully stir in the carrots and pine nuts.
6
Pour into a greased loaf pan and bake for 1 hour.
7
Remove the pan from the oven and let cool on a rack for about 10.
8
Remove the bread from the pan and let cool on the rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, sifted, 1 ½ teaspoons baking soda, ¼ teaspoon cinnamon, 1 tablespoon red chili powder, and more.

Yes, Carrot Pine Nut Chile Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Pine Nut Chile Bread

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