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This easy quick-bread is nutrient-packed and full of flavor. It also happens to be grain-free, dairy-free, and sugar-free. I can’t tell you how much I love it when I come up with a recipe that’s super healthy and super tasty at the same time. It’s gratifying, to say the least.
Once this bread has cooled, it slices up beautifully. (I even snuck a sample slice when it was warm and it didn’t crumble. But for the best results, you’ll want to cool it before cutting into it.) I kept my loaf in the refrigerator for 3 days and it tasted great as it aged. Spread slices of the bread with almond butter, jam, or a little raw honey. A slice would pair tastefully with a cup of this Fennel, Mint, & Ginger Tea, too.
Sweetened with nothing but fruit and stevia, I find this bread to strike just the right balance between fruity and nutty. It’s not overwhelmingly sweet, but still reminds me of a hearty loaf of banana bread. Soaked prunes add moisture and sweetness while also helping to bind the bread, creating that perfect slice. Colorful flecks of grated carrots running through the loaf offer beta-carotene, texture, and subtle sweetness as well.
I used a non-standard, 7.5 x 3.5-inch loaf pan for the bread you see pictured here. A standard 9 x 5-inch pan will probably work just fine, but you may find the loaf to be rather squatty as it will not rise as much in a larger pan. I find the smaller pan to be a great gluten-free bread pan, as it yields a more compact loaf that seems to rise well. Of course, you could certainly portion the batter into lined muffin cups and turn this bread into Nutty Carrot Breakfast Muffins just as easily.
A few more breakfast treats you might enjoy:
- Lemon Rosemary Teacakes
- Coconut-Mango Smoothie with Lime
- Grain-Free Cranberry Walnut Granola
- Apple Coconut Snack Balls
- Mini Florentine Frittatas
Nutty Carrot Breakfast Bread
Makes 1 loaf
1/3 cup (packed) pitted dried prunes
2 medium bananas
4 large eggs
2 tablespoons extra-virgin olive oil
2 teaspoons ground cinnamon
20-25 drops liquid stevia
1/2 teaspoon sea salt
1/2 cup coconut flour, sifted
1/4 cup arrowroot starch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup grated carrots
1/2 cup chopped walnuts
Preheat the oven to 350 degrees F. Line a 7.5 x 3.5-inch loaf pan with parchment paper, allowing the paper to overhang the long sides of the pan by several inches.
Place the prunes in a small bowl and cover with hot water. Soak for 10-15 minutes. Drain well and add to a blender along with the bananas, eggs, olive oil, cinnamon, stevia, and salt. Blend until smooth. Pour the mixture into a large mixing bowl and stir in the coconut flour, arrowroot starch, baking powder, and baking soda until thoroughly combined. Fold in the carrots and walnuts.
Transfer the batter to the lined loaf pan, spreading it out to fill the pan evenly. Bake for 45-50 minutes or until a knife inserted into the center of the loaf comes out clean. Cool completely in the pan before slicing.
Find more healthy recipes at Slightly Indulgent Tuesday.