Carrot Nut Bread

If you’re trying to lose weight, do not make this bread.

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Sure, it’s whole wheat and doesn’t contain any butter, white sugar, or hydrogenated oils.

And yes, it’s only 113 calories per serving. Which means it’s totally justifiable to enjoy with jam or grass-fed butter spread on top.

And okay, okay, it is extremely easy to make. (Just add the dry ingredients to the wet and stir until combined! No extra rising or yeast required!)

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But trust me when I tell you if you make this bread you will not be able to stop eating it. And while it may be practically the healthiest carrot nut bread you’ll ever make, eating 15 slices of it in one sitting is maybe not the best idea when it comes to sticking to your diet.

In short: this recipe for Carrot Nut Bread is utterly irresistible. The shredded carrots give it a wonderful moist texture, while the whole wheat flour and walnuts provide for a delicious nuttiness that make this bread truly hearty. Plus, the bananas and touch of coconut sugar give the bread a light sweetness that complements the hints of cinnamon, vanilla, and allspice throughout the bread.

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And served warm with a slather of softened butter on top, this bread is practically a dessert!

However, as previously mentioned, if you can practice portion control this bread can definitely serve as the perfect breakfast to get your morning going! Made Sunday evening, this carrot nut bread will shave an extra 5-10 minutes off your morning routine as it saves you from taking the time to throw together breakfast. Because instead, you already have breakfast calling your name the minute you wake up!

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And drizzled with a little bit of cream cheese icing (aka Greek yogurt, sweetener, milk of choice, and cream cheese) you’ve just transformed your breakfast into carrot cake.

Now you can have your carrot cake for breakfast, and eat it too!

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As long as you don’t eat the whole loaf, that is! 😉

Carrot Nut Bread

  • 1 1/2 c shredded carrots
  • 2 tbs melted coconut oil
  • 2 ripe bananas
  • 1/4 c coconut sugar
  • 2 eggs
  • 1 1/2 c whole wheat flour
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1 tsp vanilla extract
  • 1/4 c chopped walnuts
  • stevia to taste

Preheat oven to 350°F. Add shredded carrots, coconut oil, bananas, coconut sugar, and eggs to a mixing bowl and stir until combined. In a smaller bowl, stir together flour, baking powder, salt, cinnamon, and all spice. Add dry mixture to the wet, then add vanilla extract and walnuts and stir until fully combined. Add stevia or another sweetener of your choice to taste. Grease and flour a large 1-lb loaf pan. Pour in batter and level with a spatula. Sprinkle with additional walnuts. Bake on Convection Bake for 1 hour-1 hr 15 min, or until an inserted toothpick comes out clean. Enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 113

Fat: 4g

Carbs: 18g

Protein: 3g

(Yields 15 servings)

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