Pumpkin Carrot Bread
Like every other person, I too am in love with Fall. There is something about the cooler weather, sweaters, pumpkin everything and colorful leaves that just soothe the soul. Being able to make hot food and not roast your behind off, and to embrace the start of baking season; ahh the bliss. This Pumpkin Carrot Bread is the perfect Fall embrace.
Being in the fall mood and all, I had to have a pumpkin scone the other day while picking coffee up at Starbucks. While the scone was HEAVEN the calorie, fat and sugar content was not appealing to say the least. I am all about having your cake and eating it too, but not taking in quite that much sugar and fat.
In an effort to make a healthier fall friendly breakfast/dessert I whipped together some Pumpkin Carrot Bread. I was a bit nervous, because I just kind of threw it together, but it turned out SUPER delicious. I topped my piece this morning with a little almond butter and a side of coffee, and let me tell you HEAVEN in my mouth.
Pumpkin Carrot Bread
Pumpkin Carrot Bread
The perfect healthy fall breakfast/dessert.
Ingredients
- 2 Cups Whole Wheat Flour
- 1 Cup Oats
- 1-1 1/2 Cups Carrot Grated
- 1 Cup Pumpkin Puree
- 3/4 Cup Maple Syrup
- 1/2 Cup Unsweetened Apple Sauce
- 2 Medium Eggs
- 1 Tbsp Vanilla
- 2 Tsp Baking Soda
- 1 Tsp Nutmeg
- 1 Tsp Cinnamon
- 1 Tsp Pumkin Pie Spice
- 1/2 Cup Pecans Chopped
Instructions
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Preheat oven to 350°
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Combine all ingredients in a large bowl. Mix thoroughly.
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Grease a bread pan and pour batter in.
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Sprinkle top with a little cinnamon and nutmeg.
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Bake for 1 hour. (Please check the bread at this time point. I may not be done and may need a couple extra minutes.)
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Let bread cool on a cooling rack.
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Enjoy!
Recipe Notes
Optional Additions:
- Raisins
- Chocolate Chips
- White Chocolate Chips
- Walnuts (Instead of Pecans)
- Apple Pie Seasoning (Instead of Pumpkin Pie Seasoning)
Toppings:
- Almond Butter
- Butter
