This warm and delicious Chocolate Chip Carrot Bread is swirled with the flavors of sweet mashed carrot, fall spices, crunchy pecan chunks, and ooey gooey chocolate chips. It has everything you love about carrot cake, but is baked quickly into a sweet bread loaf!
Bring a large pot of water to a boil over high heat. Peel and chop up carrots. Place carrots in boiling water for 15 minutes, or until a fork easily slides into them. Drain and place carrots directly into food processor. Pulse until they become mashed. You want approximately 1 cup of mashed carrots for this recipe.
In a large bowl stir together flour, sugar, baking soda, cinnamon, nutmeg, cloves and salt.
In another bowl beat eggs, oil and carrots together.
Add the wet carrot mixture into the dry ingredients bowl and continue mixing until well combined.
Fold in chocolate chips and nuts and stir with spoon to evenly combine.
Spray a 9x5 inch loaf pan with nonstick spray. Pour bread mixture into pan. Bake for 55 minutes.
Remove from oven and allow to cool for 15 minutes before serving. Serve as is or with a simple glaze or powdered sugar on top.
Notes
To store, cover with aluminum foil or place in an airtight container.