Nutty Carrot Breakfast Bread

January 31st, 2012 at 2:02 pm
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Gluten-free, sugar-free breakfast bread

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.

Grain-free, sugar-free breakfast bread

A few more breakfast treats you might enjoy:

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

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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.

Comments

  1. This looks like a must-make for the guys in our home! I can’t wait to get a loaf baked for them. For breakfast today, they enjoyed your Pumpkin Oatmeal Breakfast Clusters from The Pure Kitchen cookbook -a great way to start their day! Your creative, tasty, and nutritional recipes continue to amaze us. Thanks for sharing them.

  2. This sounds great, Hallie! I made a very similar loaf last week, actually (just a banana bread though) and we both really loved it so I am definitely going to experiment more. Carrot muffins would be perfect!

  3. I am a sucker for quick breads! This looks and sounds perfect. I love that you used coconut flour! I’ve heard about that pan from my Babycakes cookbooks. I’ll have to get my hands on one soon.

  4. Beautiful and tasty without a doubt, Hallie! I confess that I have never baked using prunes … maybe this will be my first time. ;-)

    xo,
    Shirley

  5. I can’t eat coconut. Do you think I could use almond flour instead? Would I need to make adjusts with any ingredients?

  6. KarenO: Coconut flour works much differently than other nuts flours. It’s kind of like a sponge, soaking up an incredible amount of liquid. You might like this recipe for a similar coconut-free muffin:

    http://www.dailybitesblog.com/2011/11/22/banana-pumpkin-chai-muffins/

    Have fun!

  7. Wow! What a nutrient-packed loaf…love it!

  8. Colleen M. said on February 2, 2012 at 8:34 pm

    If the bread was made into muffins – how long should they be cooked? Don’t have the specific sized pan and would love to try these!

    Thanks!

  9. Colleen M. – I would start with 15-20 minutes. Bake them until they are golden brown (similar to the loaf in the pictures) and a toothpick inserted comes out clean. Have fun!

  10. Just made this for breakfast and it was delicious! Healthy and nutrient packed, it’s the perfect little quick bread to wake up to in the morning. I added a few more spices, cloves, nutmeg and ginger, and I love it. Fabulous recipe as always!

  11. yum! i’m trying not to eat eggs, should i use applesauce as a replacer? any idea how much to use to replace 4 large eggs?

    • Marissa: You could try applesauce, but I don’t think it will have enough binding power for the bread. I have yet to make this bread eggless, so I’m not yet sure how to substitute in that department. :) I have not had success replacing any more than 2 eggs in a recipe, so I don’t think chia/flax/fruit purees would work for 4 eggs.

  12. this is one beautiful bread! i finally know what i’ll do with that coconut flour i have hanging around! question: if i didnt want to use liquid stevia, what amount of other sweetener could i use (agave? honey? maple syrup?)

  13. Carol Teague-Stevens said on July 19, 2012 at 7:35 pm

    How about Xylitol? Could you put that in this recipe?

  14. Carol: I haven’t worked much with xylitol, but I imagine it would be just fine.

  15. My daughter made this last week but since we didn’t have prunes or arrowroot she substituted dates and tapioca flour. It turned out AMAZING! It is the best grain free bread I’ve had in the two years since I’ve been grain free. It tastes like my mom’s banana bread. Finally, something that tastes as good as “regular”. :) Thank you!

  16. Lori Norman said on June 29, 2013 at 4:47 pm

    Hi, Hallie. I’m new to your site and thrilled I found you. I want to try this recipe but can’t eat bananas. Is there anything I can substitute for the bananas?
    Thanks!
    Lori

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.