Healthy Pumpkin Carrot Breakfast Bread
This healthy breakfast bread combines pumpkin and carrot for a moist, nutrient-packed loaf. It is easy to make and perfect for a quick morning meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf (10 slices) 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup grated carrot
- 1/3 cup honey or maple syrup
- 2 eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, mix pumpkin puree, grated carrot, honey, eggs, coconut oil, and vanilla until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Pour the dry ingredients into the wet mixture. Stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan. Smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- You can add 1/2 cup chopped walnuts or raisins for extra texture.
- This bread freezes well. Slice before freezing for easy individual servings.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg