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?!
If you’re a fan of this recipe combination, I know you will love this one for paleo pumpkin zucchini bars and chocolate pumpkin bread!
Healthy Pumpkin Carrot Breakfast Bread
- 1 1/2 cup whole-wheat flour
- 1/2 cup old-fashioned oats
- 1 cup carrot shredded
- 3/4 cup pumpkin puree
- 1/3 cup unsweetened almond milk
- 1/2 cup pure maple syrup **
- 1/4 cup unsweetened applesauce
- 1 egg
- 2 tbsp. coconut oil melted
- 2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- pinch of nutmeg
- 1 1/4 tsp. baking soda
- pinch of salt
- 2 tbsp. pumpkin seeds
- 1-2 tbsp. walnuts chopped (optional)
- Preheat the oven to 350 degrees and grease a loaf pan with coconut oil or cooking spray.
- In a food processor pulse oats until very fine. Grate carrots.
- Combine flour, oats, pumpkin pie spice, cinnamon, nutmeg, salt and baking soda in a large bowl. Whisk together until combined.
- In a medium bowl, whisk together pumpkin puree, applesauce, almond milk, egg, maple syrup, coconut oil, and vanilla extract. Add wet ingredients, mix together until combined. Fold in grated carrots until just combined.
- Pour batter into loaf pan and sprinkle pumpkin seeds and chopped walnuts on top if desired.*
- Bake for 45 minutes, or until a toothpick inserted into the middle comes out clean. Let cool completely and cut into pieces of your desired thickness. Store in the fridge for one week or freeze.