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carrot pumpkin breakfast bread

Healthy Pumpkin Carrot Breakfast Bread

Maggie Michalczyk, RDN
No matter the season, healthy pumpkin carrot bread is a delicious and nutritious loaf to bake up for the week! Top a slice with nut butter or greek yogurt and enjoy the thick-chewy texture and delicious taste.
Prep Time 10 mins
Cook Time 45 mins
Servings 1 loaf


  • 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.


* I opted to top it with nuts & seeds instead of cream cheese frosting, but that would also be good!
** This bread is not overly sweet! You can substitute coconut sugar, or brown sugar for maple syrup.