Chunky. Nutty. Fruity.
If those are words you would like to see in a description of your snack, then this recipe is for you.
Sometimes, I get sneaky and hide the good stuff, like in my chocolate pancakes. But my preference is to stuff my treats chock full.
This quick bread has the taste of a decadent carrot cake, but is made with fruits and vegetables, nuts and healthy coconut oil.
Carrot Cake Bread
I love serving this bread with a chicken salad when I have friends over for lunch. Most recently, I made it for my family’s Mother’s Day brunch. And I’ve been enjoying the leftovers with my coffee all week.
The recipe makes two loaves. If you’re going to keep leftovers for more than a day or so, I’ve found that storing it in the fridge is best.
It’s moist and tasty on its own, but we like it with a smear of whipped cream cheese on top.
I have made this recipe with both whole wheat and regular all-purpose flour. Since the rest of my family, even after many attempts, just doesn’t care for the taste of whole wheat in most recipes, I don’t keep it on hand all the time. So I’m much more likely to make it with all-purpose flour.
I think it tastes great with both.
You could also substitute other nuts for the walnuts. Pecans would be delicious!
And if you don’t have coconut oil, vegetable oil works just as well. In fact, that’s what I started making it with, and only recently switched to coconut oil.
Play around with the recipe, I’d love to hear how you make it your own!
Here’s the recipe: