Healthy Carrot Bread

🥘 Ingredient Notes

The extra sugar and calories included in other carrot bread recipes are just not necessary. So, if you want a healthy carrot bread that tastes like you are eating cake for breakfast, but without the fat and sugar, then give this one a try!

You'll need the following ingredients:

• Non-fat Greek yogurt - Yogurt is great to bake with, especially in quick bread, because its creaminess helps keep baked goods moist and its acidity helps activate baking soda, which makes your baking fluffy and light! I use Greek yogurt in this recipe because it's such a great source of protein, but you could also use regular yogurt. Non-fat Greek yogurt also replaces some of the oil, giving it a creamy and rich texture. I also use Greek yogurt in my Healthy Carrot Muffins with Pineapple.
• Flour- whole wheat and all-purpose. Whole wheat flour uses the whole wheat berry, so it has more fiber and a nuttier flavor.  I use a combination of these flours because, on its own, whole wheat flour is too dense. Adding all-purpose flour adds a lighter baked good than straight-up whole wheat flour would.
• Canned crushed Pineapple. Pineapple is optional in this recipe, but I highly recommend it! Pineapple is a fruit that tenderizes. Enzymes found in pineapple break down proteins, which in the case of carrot bread results in a moister bread, with a tender texture. Pineapple also gives this bread a little bit of a tangy flavor.

*I don't use unsweetened applesauce for this delicious bread, as it can make baked goods too chewy.

*see recipe card for full list of ingredients and quantities

📖 Variations & Substitutions

• Oil: you can use vegetable oil or olive oil instead of canola oil
• Greek yogurt: You can use regular plain yogurt instead of Greek yogurt.
• Carrots: If you are using shredded frozen carrots, defrost and drain them before you measure.
• Dairy-free: I prefer "So Delicious" brand Coconut Milk yogurt alternative. I find the taste and texture is most similar to yogurt. I've tried a few because my daughter is lactose intolerant. However, if it's not a true dairy allergy and just a lactos intolerance, you can get Lactose-free Greek Yogurt (Oikos brand is a good one!)
• Vegan: Use a yogurt replacement So Delicious coconut milk yogurt alternative and replace the egg with flax seeds: Combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. From here, you can add this ingredient to your recipe just as you would an egg.

**Optional: You can add ½ cup finely chopped pineapple (fresh or canned). Just make sure you squeeze out the liquid. It's a really nice addition and makes for a moist bread. But you'll potentially need to cook the loaf 8-10 minutes longer (I did) or until a cake tester comes out clean. It makes for a very moist carrot bread.

🔪How to Make Healthy Carrot Loaf

PREP: Preheat oven to 350 degrees F/176 degrees C. Spray a 9X5 loaf pan with non-stick cooking spray. 

1. Step 1: Combine dry ingredients (flours, spices, baking soda, and baking powder) in a medium bowl. Set aside.

2. Step 2: In a large mixing bowl beat egg till fluffy.

3. Step 3: Beat in oil, then add in yogurt, sugar, and vanilla. Stir in carrots.

4. Step 4: Add flour mixture to wet mixture and stir until combined.

5. Step 5: If you are adding pineapple, add it here.

6. Step 6: Pour into prepared 9 inch loaf pan.

7. Step 7: Bake at 350 F/175 C approximately 50 minutes or until a toothpick or cake tester inserted comes out clean. *Or use an instant- read thermometer - see Top Tips Let cool in pan for 5 minutes, then remove from pan and cool completely. *If you are adding pineapple, you may need to bake it 5- 10 minutes longer. Serving: serve plain or with a little butter or margarine.

🌡️Storage

• Fridge: The loaf can be stored in a sealed airtight container or freezer Ziplock bag for up to 3 days in the fridge. 
• Freezer: This carrot loaf recipe freezes well for up to 3 months. You can leave it in the loaf pan to freeze if you prefer (I do this sometimes). Simply cover the loaf with Glad Press n' Seal (affiliate link) or plastic wrap and slide the entire loaf into an extra-large Ziplock freezer bag. Or you can use a loaf pan that comes with a lid. I would still put that into a Ziplock bag, just to ensure it stays as fresh as possible.

👪 Serving Size

This quick bread recipe serves 12. However, you can double or triple this recipe by adjusting the serving size on the recipe card. Just click on the serving size and select the number of servings you’d like. You'll need extra loaf pans. *You can freeze the extra loaves (see storage, above). 

❔Recipe FAQ's

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