Carrot Cake Bread

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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.

Customize It

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:

Carrot Cake Bread

May 16, 2016

by Susan

Category Breads Recipes

Persons

2

Prep Time

20 minutes

Cook Time

1 hour

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 eggs
• 1 cup sugar
• ½ cup coconut oil
• 1 can crushed pineapple in juice, undrained (20 oz.)
• 1 heaping cup shredded carrots
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts

Instructions

1. In mixing bowl, beat oil and sugar together.
2. Add eggs, carrot, pineapple (w/juice) and vanilla.
3. In smaller bowl, combine dry ingredients.
4. Add dry ingredients to mixing bowl and stir just until moistened.
5. Fold in walnuts.
6. Pour into 2 greased loaf pans (8x4x2).
7. Bake at 350 for 55-60 minutes or until toothpick comes out clean.
8. Cool for 5-10 minutes before removing from pan. Let cool on wire racks.
9. Wrap tightly to store. If keeping for more than a day or two, store in refrigerator.

Tags

bread,

breakfast,

vegetables

https://thesparrowshome.com/carrot-cake-bread/