Carrot Pumpkin Bread

Carrot Pumpkin Bread, a two bowl healthy quick bread!

Carrot Pumpkin Bread ~vegan~ A two bowl healthy quick bread!

This month’s recipe redux asked us to share our favorite quick bread.

What’s a quick bread?  

According to the every so helpful Wikipedia:

Quick bread is any bread leavened with leavening agents other than yeast or eggs.

Quick breads include many cakes, brownies and cookies—as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.

Preparing a quick bread generally involves two mixing bowls. One contains all dry ingredients (including chemical leavening agents or agent) and one contains all wet ingredients (possibly including liquid ingredients that are slightly acidic in order to initiate the leavening process). 

Quick breads are my favorite as I am horrible at anything requiring yeast and kneading.  I don’t have the skill and I definitely don’t have the patience!  Plus, I like the consistency and taste of quick breads better!  For this challenge I combined two of my favorites, pumpkin bread and carrot cake!  I just dusted these loaves with powdered sugar, but by all means top with a cream cheese frosting instead! Try this vegan version from Minimalist Baker, it looks delicious!

Carrot Pumpkin Bread, a two bowl healthy quick bread!

Carrot Pumpkin Bread
 
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Carrot Pumpkin Bread, a healthy quick bread recipe! Makes 2 loaves, 24 slices
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 2 loaves
Ingredients
  • Dry Ingredients:
  • 2 cups whole wheat pastry flour
  • 1½ cups oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
Wet Ingredients:
  • 1 cup pumpkin
  • ½ cup applesauce
  • ½ cup sugar
  • ½ cup pure maple syrup
  • ½ cup olive oil
  • 1 tablespoon apple cider vinegar
  • 3 cups carrots, grated
  • ⅓ cups raisins
Instructions
  1. Preheat oven to 350 degrees F. Spray 2 loaf pans with cooking spray and set aside.
  2. In one bowl mix together dry ingredients. In another bowl mix together wet ingredients. Combine the wet and dry ingredients and fold in raisins.
  3. Transfer batter to loaf pans and bake for 25-35 minutes or until a toothpick inserted comes out clean.
  4. Enjoy!
Nutrition Information
Serving size: 1 Calories: 175 Fat: 6 Carbohydrates: 29 Sugar: 11 Fiber: 3 Protein: 3

Carrot Pumpkin Bread, a two bowl healthy quick bread!

This recipe combines wholesome ingredients such as whole wheat pastry flour, oat flour, pumpkin, apple sauce and a whopping 3 cups of shredded carrots!!!  Ones slices weighs in at 175 calories and 6 grams of fat, but also provides 3 grams of fiber!

They don’t call it quick bread for nothing!  Like wikipedia says, mix dry ingredients, mix wet ingredients and combine together! This recipe makes 2 loaves, one to share and one for you :)

Carrot Pumpkin Bread, a two bowl healthy quick bread!

Don’t miss out, check out the other recipes from the recipe redux group!

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pumpkin gingerbread

Making this pumpkin gingerbread is my fist attempt at Christmas, it always helps to fill the house with the delicious smell of pumpkin, ginger, cloves and cinnamon!

In the midst of moving and being busy with work, I haven’t had the chance to get into the holiday spirit!  We don’t even have our tree up yet and Christmas cards probably won’t happen for us this year (first world problems).  I’m sorry to all those sending lovely cards, I appreciate receiving them!  I promise I will be on my A-Game next year and reciprocate the kindness!

Pumpkin Gingerbread ~vegan option~ Fill your home with the smell of pumpkin, cinnamon, ginger and cloves this holiday season!

This recipe doesn’t use oil or butter, instead it uses pumpkin to create a nice, light and fluffy texture.  For a vegan option, use flax eggs in place of regular eggs.  (1 flax egg = 1 tablespoon flax meal + 3 tablespoons warm water, let sit for 10 minutes until a gel is formed)  Using flax in place of eggs may create a more dense bread.

Pumpkin Gingerbread ~vegan option~ Fill your home with the smell of pumpkin, cinnamon, ginger and cloves this holiday season!

pumpkin gingerbread
 
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nutrition info is calculated with using real eggs and excluding glaze topping
Author:
Recipe type: Dessert
Serves: 16 slices
Ingredients
  • 2 eggs or 2 flax eggs
  • 1 + ¼ cup canned pumpkin
  • ⅓ cup pure maple syrup
  • ⅓ cup molasses
  • 1 teaspoon pure vanilla extract
  • 2 + ⅔ cup whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup crystallized ginger, chopped (plus more for topping)
  • For Glaze:
  • 1 cup powdered sugar
  • drop pure vanilla extract
  • 2 tablespoons soy or almond milk
Instructions
  1. Preheat oven to 350 F, spray a 9x5 loaf pan with cooking spray and set aside.
  2. In a large bowl mix eggs, pumpkin, maple syrup, molasses and vanilla with an electric hand mixer.
  3. In a separate bowl sift together flour, spices, baking powder, baking soda and salt.
  4. Combine wet ingredients with dry ingredients and mix until just combined, don't over mix!
  5. Fold in crystallized ginger and transfer to loaf pan.
  6. Bake for 50 minutes checking occasionally as oven temps vary. When toothpick inserted comes out clean bread is done. Allow to cool.
  7. For glaze: whisk together ingredients until smooth, and drizzle over cooled bread.
  8. Enjoy!
Nutrition Information
Serving size: 1 slice Calories: 139 Fat: 1 Carbohydrates: 29 Sugar: 10 Fiber: 3 Protein: 3

 Pumpkin Gingerbread ~vegan option~ Fill your home with the smell of pumpkin, cinnamon, ginger and cloves this holiday season!

Check back tomorrow for some big news that I’m very excited to share with you!!!!