Sub brown sugar for granulated in carrot bread

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Executive Chef
Sep 6, 2017
Las Vegas
I have what looks like a delicious recipe for carrot bread. It calls for 3/4 of granulated sugar. That doesn’t bother me, I need all the calories I can get, empty or not! But for flavor, I’d like to swap out all or some of the granulated sugar with brown sugar. Willthis make any large structural or textural differences in the bread? Will I need to alter cooking time or temp? Am I worrying too much?

Well brown sugar is regular sugar with molasses added. So there will be a slight flavor and color difference if you use light brown sugar (more if you use dark). I'm not sure about texture. Someone else may have a better answer for you.
BTW the brown sugar sounds wonderful to me. I will be watching for the answers you get.
Brown sugar is considered to be an acidic ingredient so I would add approx. 1/2 t of baking soda to your recipe in an effort to neutralize the acid and help give the bread some additional lift.

Good luck!
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