Maple Carrot Raisin Loaf Bread

Quick Recipe Version (TL;DR)

• Yield: 10 slices (1 standard 9×5-inch loaf)
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 35 minutes (plus 1 hour cooling)

Quick Ingredients

• 2 cups (240 g) all-purpose flour
• 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg
• 2 large eggs
• 1/2 cup (120 g) plain yogurt
• 1/2 cup (120 ml) neutral oil
• 2/3 cup (160 ml) pure maple syrup
• 1/4 cup (50 g) packed light brown sugar
• 2 tsp vanilla extract
• 2 cups (220 g) finely grated carrots
• 3/4 cup (110 g) raisins, plumped
• Optional: 1/2 cup (60 g) chopped walnuts or pecans; 1 Tbsp turbinado sugar

Do This

• 1. Heat oven to 350°F (175°C). Grease and parchment-line a 9×5-in (23×13 cm) loaf pan.
• 2. Soak raisins in hot water 10 min; drain, pat dry, and toss with 1 tsp of the flour.
• 3. Whisk dry: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg.
• 4. Whisk wet: eggs, yogurt, oil, maple syrup, brown sugar, vanilla.
• 5. Stir wet into dry just to combine; fold in carrots, raisins (and nuts).
• 6. Spread in pan; sprinkle turbinado sugar. Bake ~60 min until a tester has moist crumbs.
• 7. Cool 10 min in pan, then on a rack until fully cool before slicing.

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Why You’ll Love This Recipe

• Moist, tender crumb with chewy pops of plump raisins and sweet maple flavor.
• Everyday pantry ingredients; no mixer required.
• Gently spiced and not overly sweet—great for breakfast, snacks, or gifting.
• Freezes beautifully and slices cleanly for toast or lunchbox treats.

Grocery List

• Produce: Carrots (about 3 medium)
• Dairy: Plain yogurt (whole milk or 2%), eggs
• Pantry: All-purpose flour, baking powder, baking soda, fine sea salt, cinnamon, ginger, nutmeg, neutral oil, pure maple syrup, light brown sugar, vanilla, raisins, turbinado sugar (optional), walnuts or pecans (optional)

Full Ingredients

Dry Ingredients

• 2 cups (240 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg

Wet Ingredients

• 2 large eggs, room temperature
• 1/2 cup (120 g) plain yogurt (whole milk or 2%), room temperature
• 1/2 cup (120 ml) neutral oil (such as canola or sunflower)
• 2/3 cup (160 ml) pure maple syrup
• 1/4 cup (50 g) packed light brown sugar
• 2 tsp pure vanilla extract

Mix-Ins

• 2 cups (220 g) finely grated carrots (no need to squeeze dry)
• 3/4 cup (110 g) raisins
• Optional: 1/2 cup (60 g) chopped walnuts or pecans, lightly toasted

Finishing

• 1 Tbsp turbinado (coarse) sugar for a crunchy top, optional

Step-by-Step Instructions

Step 1: Prep the pan and plump the raisins

Heat the oven to 350°F (175°C) with a rack in the center. Grease a 9×5-inch (23×13 cm) loaf pan and line it with a parchment sling, leaving overhang for easy removal. Place the raisins in a heatproof bowl and cover with hot water. Soak for 10 minutes, then drain well and pat dry thoroughly with a clean towel. Measure your flour, then take 1 teaspoon from it and toss with the raisins to lightly coat; this helps keep them from sinking.

Step 2: Combine the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly blended and free of lumps.

Step 3: Whisk the wet ingredients

In a separate medium bowl, whisk the eggs until foamy, about 20 seconds. Whisk in the yogurt, oil, maple syrup, brown sugar, and vanilla until smooth and the sugar is mostly dissolved.

Step 4: Make the batter

Pour the wet mixture into the dry. Using a spatula, stir gently just until a few floury streaks remain. Fold in the grated carrots and floured raisins (and nuts, if using) until no dry patches remain. The batter will be thick.

Step 5: Pan and finish

Scrape the batter into the prepared pan and smooth the top. Tap the pan once on the counter to release air pockets. Sprinkle the top with the turbinado sugar for a light crunch, if using.

Step 6: Bake to perfection

Bake for 55 to 65 minutes (about 60 minutes on average), rotating the pan once halfway. The loaf is done when the top is deep golden, a tester inserted in the center comes out with a few moist crumbs (no wet batter), and the internal temperature reads 200–205°F (93–96°C). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Step 7: Cool and slice

Cool in the pan for 10 minutes, then use the parchment to lift the loaf onto a wire rack. Cool completely, at least 1 hour, before slicing with a serrated knife. This rest sets the crumb for clean slices.

Pro Tips

• Weigh your flour for consistent results; too much flour makes quick breads dry.
• Do not squeeze the carrots—their natural moisture keeps the loaf tender.
• Tossing raisins with a bit of flour helps them stay suspended in the crumb.
• If using a dark metal pan, start checking doneness around 50 minutes to avoid overbrowning.
• For higher rise, make sure your baking powder and soda are fresh and your oven is fully preheated.

Variations

• Nutty Crunch: Add 1/2 cup (60 g) toasted chopped walnuts or pecans; reduce raisins to 1/2 cup if you prefer.
• Maple-Orange: Add 1 tsp finely grated orange zest to the wet ingredients and a pinch (1/8 tsp) cardamom to the dry.
• Heartier Flour: Swap 1/2 cup (60 g) of the all-purpose flour for white whole-wheat; add 1 Tbsp extra yogurt to keep the crumb soft.

Storage & Make-Ahead

Store the cooled loaf, wrapped in parchment and then foil, at room temperature for up to 3 days. For longer storage, slice and freeze in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or rewarm slices in a toaster or a 300°F (150°C) oven for 8–10 minutes. Batter is best baked right away, but you can grate carrots and measure dry ingredients a day in advance.

Nutrition (per serving)

Approximate for 1/10 loaf (without optional nuts or topping): 320 calories; 12 g fat; 49 g carbohydrates; 4.5 g protein; 2 g fiber; 26 g sugars; 230 mg sodium.