Packed with two vegetables and sweetened naturally, this healthy pumpkin carrot breakfast bread is nutritious and delicious!
Springtime is all about carrots, but I wouldn’t be me if I didn’t add a little pumpkin flare to a spring veggie! This healthy pumpkin carrot breakfast bread has an incredible texture and all of the ingredients provide some nutritional value! It’s lightly sweetened with maple syrup and applesauce.
Oats give this bread a thick-chewy texture, and the pumpkin seeds and walnuts on top add a little crunch! I love this bread with peanut butter spread on top of a slice and a cup of coffee in the morning.
The applesauce also adds tartness and replaces a lot of the oil in this recipe. Pumpkin puree can also act as a butter, oil, and egg replacer in recipes!
This healthy pumpkin carrot breakfast bread is filled with fiber from the oats, pumpkin puree, carrot and applesauce. Dare I say its texture reminds me of Starbucks pumpkin bread–except I can promise you that this one is nutritionally superior!
Carrots and pumpkin are excellent sources of vitamin A, a fat-soluble vitamin (meaning our body stores it ) that is important for eye health immune health, and a healthy reproductive system in men and women.
Betacarotene is what gives pumpkins, carrots, sweet potatoes and other orange vegetables their lovely hue and is the inactive form of vitamin A found in these vegetables. After you eat something with betacarotene your body converts it into vitamin A that can be used in the body. Maybe I should just call this betacarotene bread?!