If you have a bunch of carrots sitting in your crisper drawer, this Carrot Ginger Spiced Bread with Orange Glaze is the ultimate way to use them up. Packed with cozy pantry spices, freshly grated carrots, and chewy bites of candied ginger, this easy quick bread recipe delivers all the irresistible flavor of classic carrot cake – no layer cake hassle required.

Sliced quickbread with carrots and nuts


Whether you’re grabbing a slice for a quick breakfast, setting it out for brunch, or pairing it with a glass of iced coffee on a warm afternoon, this moist carrot bread is bound to become a staple in your kitchen.

Pro Tip: Warm a slice in the toaster and slather it with softened butter. It is absolute heaven.

Table of Contents

Why You’ll Love This Spiced Carrot Bread

  • Carrot Cake Vibes for Breakfast: It has all the flavors of your favorite spiced carrot cake in a sliceable loaf.
  • Simple Pantry Staples: Most of the warming spices – cinnamon, ginger, nutmeg, and allspice – are likely already in your spice cabinet.
  • Unbeatable Texture: The combination of sweet carrots, crunchy pecans, and bright candied ginger keeps every bite of this Pecan Quick Bread tender, moist, and flavorful.
  • Zesty Orange Glaze: The sweet glaze drizzled on top uses fresh orange zest for a bright citrus punch that balances the warm spices perfectly.
Orange glaze running off a carrot ginger bread

Key Ingredients & Flavor Boosters

  • Freshly Grated Carrots: Adds natural sweetness and maximum moisture. (Keyword: moisture)
  • Candied Ginger (Crystallized Ginger): The secret ingredient! Chopped small, these little chewy gems bring a bright, fragrant pop of ginger throughout the loaf.
  • Chopped Pecans: Adds a delicious, nutty crunch that complements the soft crumb.
  • Fresh Orange Zest: Gives the simple glaze a vibrant citrus aroma and flavor.
The steps to making carrot ginger quick bread

How to Make Carrot Ginger Bread (Step-by-Step)

  1. Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice.
  2. Cream the Wet Ingredients: In a separate large bowl, mix together the softened butter, sugar, and eggs until smooth and well combined.
  3. Combine Wet & Dry: Add the dry ingredient mixture to the wet ingredients in alternating batches with the milk, stirring just until combined.
  4. Fold in the Mix-Ins: Gently stir in the carrots, pecans, and candied ginger until evenly distributed.
  5. Bake: Pour the batter into a buttered loaf pan. Bake at 350°F (175°C) for 1 hour to 1 hour and 10 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. (Oven times vary, so keep an eye on it toward the end.)
  6. Glaze & Serve: While the loaf cools completely on a wire rack, whisk together your quick orange glaze. Drizzle over the cooled bread, slice, and enjoy.


Is Sugar a Wet Ingredient?

Yes! In baking, sugar is almost always categorized with the wet ingredients. Because sugar dissolves when beaten with liquids (like butter and eggs), it acts as a liquid in the batter structure and helps retain moisture in the finished loaf.

Storage

  • At Room Temperature (Best for 3–4 Days): Wrap the fully cooled loaf tightly in plastic wrap or aluminum foil, or store it in an airtight container at room temperature.
  • In the Refrigerator (Up to 1 Week): Because of the fresh carrots and orange glaze, storing the bread in the fridge will help it stay ultra-moist and fresh for up to 7 days. Just bring slices to room temp or warm them in a toaster before serving! 

Freezing Instructions

  • To Freeze Whole Loaf: Let the unglazed loaf cool completely, wrap it tightly in two layers of plastic wrap, then wrap in heavy-duty foil for up to 3 months.
  • To Freeze Individual Slices: Wrap individual slices in plastic wrap and store them together in a freezer-safe zip-top bag for up to 3 months. Grab a slice whenever you want a quick breakfast, thaw it on the counter for 15 minutes, and toast it up.


Baking Tip: If you plan on freezing the bread ahead of time, it’s best to wait and add the fresh orange glaze right before serving for the best texture.

More Favorite Quick Breads

A golden brown baked quick bread with fresh figs inside
Almond banana bread on a cutting board with a butter knife

While banana bread is always a staple, if you love super-moist, flavor-packed loaves, here are a few reader favorites to try next:

  • Fig and Orange Bread: If you love the zesty orange glaze on this carrot loaf, this moist fig and orange bread is packed with bright citrus flavor and sweet, jammy figs in every bite.
  • Almond Banana Bread: Loaded with crunchy sliced almonds and packed with rich banana flavor, this twist on classic banana bread is another cozy kitchen favorite.
Sliced quickbread with carrots and nuts
5 from 7 reviews

Carrot Ginger Spiced Bread with Orange Glaze

Janette
This moist carrot ginger bread delivers rich carrot cake flavor without the hassle. Packed with cozy spices, candied ginger, and a bright orange glaze!
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 14
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Ingredients
 

For the bread:

  • 2 cups (300 grams) all-purpose/plain flour
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • 4 tablespoons (113 grams) unsalted butter, melted
  • ⅔ cup (132 grams) granulated sugar
  • 2 large eggs, room temperature, beaten
  • 3 medium carrots, peeled and grated
  • ½ cup (118 ml) whole milk
  • ½ cup (65 grams) pecans, chopped
  • 1 ½ tablespoons candied ginger, finely chopped

For the glaze:

  • 1 cup (120 grams) powdered/icing sugar
  • ½ teaspoon orange zest, grated
  • 2 tablespoons whole milk

Instructions
 

Make the bread:

  • Butter a loaf pan and line the bottom with parchment paper.
  • Preheat oven to 350° F/175°C.
  • To a mixing bowl sift the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg and allspice. 
  • To another bowl cream the butter and sugar, beat until combined. Beat the eggs into the butter and fold in the carrots
  • Fold in 1/2 of the flour mix until combined, then fold in 1/2 of the milk then fold in the rest of the flour and finish with folding in the rest of the milk. Stir in the pecans and candied ginger.
  • Spread the batter into the loaf pan evenly and bake for 1 hour 10 minutes until browned and when an toothpick is inserted in the center comes out clean.
  • Remove the loaf from the pan and cool on a wire rack.

Make the glaze:

  • While the bread is cooling, to a bowl, add the powdered sugar and orange zest. Whisk in the milk adding just enough to make the glaze the consistency of heavy whipping cream. Pourable, but thick.
  • When the bread is cool, drizzle the top with the glaze.
Serving: 1slice, Calories: 215kcal, Carbohydrates: 35g, Protein: 4g, Fat: 11g, Saturated Fat: 5g, Fiber: 2g, Sugar: 20g
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