Description
This healthy breakfast bread combines pumpkin and carrots for a moist, naturally sweet loaf. It uses whole wheat flour and minimal added sugar.
Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup grated carrot (about 1 medium carrot)
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (any kind)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine pumpkin puree, grated carrot, maple syrup, melted coconut oil, eggs, vanilla, and milk. Mix until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan. Spread evenly.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- You can substitute whole wheat flour with all-purpose flour if you prefer a lighter texture.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread freezes well. Wrap slices individually and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 180
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg