🥕Healthy Carrot Bread Recipe

healthy carrot loaf sliced on a cutting board

5 from 9 votes

🥕Healthy Carrot Bread Recipe

This easy and healthy carrot bread is quick, simple to make and full of real wholesome ingredients, like fresh carrots, whole wheat flour and yogurt! It makes a great lunchbox snack or dessert.

Course Dessert, Snack

Cuisine North American

Keyword carrot bread, carrot loaf, healthy carrot loaf

Special Diet Vegetarian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 137kcal

Author Terri Gilson

Equipment

Ingredients

¾ cup whole wheat flour
¾ cup all-purpose flour
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 egg
3 tablespoon canola oil
¾ cup plain non- fat Greek yogurt (0%) ( or regular yogurt)
½ cup packed brown sugar
1 teaspoon vanilla extract
1 cup shredded carrots about 3 medium carrots
½ cup finely chopped pineapple/crushed pineapple Optional: You can add a 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.

Get Recipe Ingredients

Instructions

Preheat oven to 350 degrees F (176 degrees C).
Spray a 9X5 loaf pan with non-stick cooking spray.
Combine dry ingredients (flours, spices, baking soda, and baking powder) in a medium bowl. Set aside.
¾ cup whole wheat flour, ¾ cup all-purpose flour, 1 ½ teaspoon cinnamon, ½ teaspoon nutmeg, 1 teaspoon baking powder, 1 teaspoon baking soda
In another large bowl, beat egg till fluffy.
1 egg
Then beat in other wet ingredients (oil, yogurt, sugar, and vanilla.) Stir in grated carrots.
3 tablespoon canola oil, ¾ cup plain non- fat Greek yogurt (0%), ½ cup packed brown sugar, 1 teaspoon vanilla extract, 1 cup shredded carrots
Add dry mixture to wet mixture and stir until combined.
If you are adding pineapple, add it here.
Pour batter into prepared loaf pan.
Bake at 350F for approximately 50 minutes or until a toothpick or cake tester inserted comes out clean.
Let cool in pan 5 minutes, then remove from pan and cool completely on a wire rack.
Serving: serve plain or with a little butter or margarine.

Notes

Expert Recipe Tips:

- Grating Carrots Efficiently – Use a food processor for quick and consistent carrot shredding. You can also freeze pre-shredded carrots in 1 or 2-cup portions for future cooking and baking. I like to use them dishes like my Honey Sriracha Chicken Lettuce Wraps, Healthy Morning Glory Muffins, and Healthy Zucchini Carrot Bars, with grated carrots) Or save yourself time and buy pre-shredded carrots at the grocery store.

- Avoid Overmixing – Overmixing the batter can result in a dense loaf. Stir just until the dry ingredients are incorporated into the wet ingredients.

- Use an Instant-Read Thermometer – For perfect doneness, use an instant read thermometer (affiliate link) and insert it into the centre of the bread. It should read 190 - 210 degrees F/87-98 degrees C. This is THE BEST way to ensure your bread is fully baked. the internal temperature of the loaf should be 190-210°F (87-98°C). This ensures it's fully baked without drying out.

- Room Temperature Ingredients – Ensure your egg and yogurt are at room temperature before mixing. This helps the ingredients blend more smoothly and evenly.

- Adjusting for Pineapple Addition – If adding pineapple, be sure to drain and squeeze out excess liquid to prevent an overly wet batter. Also, increase baking time by 5-10 minutes as needed.

- Slice as Needed – To keep the loaf fresh, only slice what you need. Cutting the entire loaf at once can cause it to dry out faster.

- Use a Serrated Knife – Once completely cooled, use a serrated bread knife for clean and even slices without squishing the loaf.

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.

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

Nutrition