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Carrot Cake Bread

Carrot Cake Bread

Carrot cake for breakfast? Say no more. The recipe is a Yummly original created by Sara Mellas.

Author: OnlineCook

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 15 minutes

Servings: 10 Servings

Calories: 264 kcal per serving

Ingredients

  • nonstick cooking spray
  • ½ cup - canola oil
  • ½ cup - light brown sugar
  • ⅓ cup - granulated sugar
  • 2 - large eggs
  • ⅓ cup - unsweetened apple sauce
  • 1 tsp - vanilla extract
  • 1 ½ cups - all purpose flour
  • 1 ½ teaspoons - pumpkin pie spice
  • 1 tsp - baking powder
  • ½ tsp - baking soda
  • ½ tsp - salt
  • 1 ⅓ cups - finely grated carrots
  • ¼ cup - raisins
  • ¼ cup - finely grated walnuts

Instructions

  1. Preheat the oven to 350°F.
  2. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
  3. Place the canola oil, brown sugar, granulated sugar, eggs, applesauce and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
  4. Add the flour, pumpkin pie spice, baking powder, baking soda and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
  5. Fold in the grated carrots, raisins, and walnuts, then pour the batter into prepared the loaf pan.
  6. Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.
  7. Check to see that bread is done. Remove from oven or add time as needed.
  8. Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving.

Nutrition

Energy: 264 kcal | Total Fat: 15 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 37 mg | Total Carbs: 41 g | Fiber: 2 g | Sugars: 22 g | Proteins: 4 g | Sodium: 192 mg | Polyunsaturated: 5 g | Monounsaturated: 8 g

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