June 26, 2021

HERITAGE RECIPE: Blender Carrot Bread

This recipe technically isn't a heritage recipe--it comes from the same cookbook, but it's not in the "heritage" sections (the heritage section is a collection of recipes that were handed down among generations).

As I was going through the cookbook, I started marking recipes that caught my eye, and this recipe for Blender Carrot Bread sounded interesting. My family loves quick breads, so I decided to give it a try this week. This was submitted to the Rockwood, Michigan Area Historical Society by a woman named Ethel Beaudrie--she was born in 1916 and passed away in 2006.

The bread ended up being delicious! Jerry especially loved it. The prominent flavor is actually the orange peel. You only use two tablespoons of it, but it really flavors both loaves of bread.

As usual with the heritage recipes, I am writing out this recipe exactly as submitted to the Historical Society, and I am not changing or substituting anything while making it. (The printer friendly version includes any clarifications.)

Here is a printer-friendly version!

Blender Carrot Bread


1-1/2 c. salad oil
2 c. grated carrots
1 (8-oz.) can crushed pineapple
2 T. grated orange peel
3 eggs
2 tsp. vanilla
1-1/2 c. whole nuts
3 c. flour
2 c. sugar
2 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt


Combine first 7 ingredients in blender until nuts are coarsely chopped. Sift dry ingredients into bowl and pour carrot mixture over them and mix well. Pour into 2 greased 9 x 3 x 2-inch pans. Bake at 350 F for 1 hour until done. May be baked in soup cans. Makes about 6.


I noticed that a lot of the recipes call for "salad oil"--this just means a flavorless oil like canola, vegetable, etc.

For the nuts, I used walnut halves.

In the directions, it says to combine the first seven ingredients in a blender until nuts are coarsely chopped. I did this, but the nuts wound up totally blended in with everything else. The rest of the ingredients wouldn't come together well while leaving the nuts somewhat intact. Next time (and there will be a next time!) I will add the nuts after blending everything--I'll add them and just pulse a few times to chop them lightly.

I thought that the pineapple and carrot would give a different texture to the bread, but the blender really does a good job mixing everything. When baked, you can't see or feel the texture of the carrots or pineapple.

I loved the idea of baking this in soup cans! Unfortunately, I would have had to open and empty the soup cans if I wanted to use them, because I never have them lying around. So I just baked two loaves of bread instead of the soup cans. However, I do think that if you baked this in soup cans, it would make a LOT more than six. The loaves of bread were pretty big, so it's hard to imagine baking the batter in cans.

Overall, this recipe is a winner--really good! It's very moist (and stays that way, even after a couple of days) probably due to the amount of oil in it. The orange flavor is unique and it really does make the bread special.

The first seven ingredients before blending:

And after blending. I couldn't blend everything without the nuts getting completely blended, too! Not sure if that was intentional, but I don't think that's considered "coarsely chopped" ;)

Pour the wet ingredients onto the dry...

This was really thick after mixing. Again, not sure if it was supposed to be like that, but it turned out perfectly, so I'm guessing I did it right!

Before baking:

It took longer for mine to bake--I believe it was about 70-75 minutes and not 60 minutes.

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