Healthy Pumpkin Carrot Breakfast Bread

x 1

A delicious and nutritious loaf to bake for the week with thick-chewy texture and delicious taste. Top a slice with nut butter or greek yogurt and enjoy.

I opted to top it with nuts & seeds instead of cream cheese frosting, but that would also be good! This bread is not overly sweet! You can substitute coconut sugar, or brown sugar for maple syrup.

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Serves

1

Servings

1

Vegetarian
Breakfast
Baking
Healthy

Ingredients

  • 1 1/2 cups whole-wheat flour
  • 1/2 cups old-fashioned oats pulsed until very fine
  • 1 cup carrot shredded
  • 3/4 cups pumpkin puree
  • 1/3 cups unsweetened almond milk
  • 1/2 cups pure maple syrup
  • 1/4 cups unsweetened applesauce
  • 1 egg
  • 2 tablespoons coconut oil melted, plus additional for greasing
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • nutmeg pinch
  • 1 1/4 teaspoons baking soda
  • salt pinch
  • 2 tablespoons pumpkin seeds for topping
  • 1-2 tablespoons walnuts chopped (optional, for topping)

Preparation

  1. Preheat the oven to 350 degrees and grease a loaf pan with coconut oil or cooking spray.
  2. In a food processor pulse oats until very fine.
  3. Grate carrots.
  4. Combine flour, oats, pumpkin pie spice, cinnamon, nutmeg, salt and baking soda in a large bowl. Whisk together until combined.
  5. In a medium bowl, whisk together pumpkin puree, applesauce, almond milk, egg, maple syrup, coconut oil, and vanilla extract.
  6. Add wet ingredients, mix together until combined.
  7. Fold in grated carrots until just combined.
  8. Pour batter into loaf pan and sprinkle pumpkin seeds and chopped walnuts on top if desired.
  9. Bake for 45 minutes, or until a toothpick inserted into the middle comes out clean.
  10. Let cool completely and cut into pieces of your desired thickness.
  11. Store in the fridge for one week or freeze.