Quiet Mornings and Really Good Bread-Whole Wheat Carrot Pecan Bread with Raisins and Dates

Really good, really moist, healthy carrot bread. Yep, that’s what I wanted. And I found a recipe for a really good one. A very addicting one. Thanks to HolyCow!Vegan. I did make a few ingredient changes, but feel free to follow Vaishali’s.
There is a problem with this moist bread though. I still can’t stop eating it. And I don’t even feel guilty. And my picky kids and autistic boy loved it. I made them a batch full of healthy fat semi-sweet chocolate chips (though their finicky shark version is not vegan-unless you use dairy free chocolate).

This bread is full of carrots containing Vitamin C, whole grain wheat flour full of healthy fiber, golden ground flax seed, sweet pecans, and canola oil with body benefiting omega 3’s. And it is so extremely simple to make. If you have a food processor to the shred the carrots, this will only take 5 minutes from start to oven.
 

Whole Wheat Carrot Pecan Bread with Raisins and Dates

3 cups whole wheat flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp cardamom
3 Tb ground flax seed
1/2 cup, plus, 1 Tb water
1/4 cup canola oil
1 cup sugar
1 3/4 cup applesauce, unsweetened
2 1/2 cups carrots, shredded or grated (or 3-4 cups–I like to get happy with them!)
1 cup pecans, chopped
1/2 cup raisins
1/2 cup dates, chopped (I like the packaged pre-chopped ones)
*Finicky Shark: Omit nuts, dates and/or raisins. Add 2/3 cup semi-sweet chocolate chips.

Preheat oven to 325F. Lightly spray 2 loaf pans (I only have one, so I used one plus a square baking dish) with cooking spray. Nuts too if you’d like.

Combine first 5 ingredients in a medium bowl and whisk together.

In a large bowl, stir together remaining ingredients, adding and stirring one at a time until combined. Gently fold in dry ingredients, being careful not to anger the gluten in the wheat by over mixing.

Spread batter into prepared pans and bake for 55-60 minutes. Tip: You may divide the batter in half up to the carrots and make two separate loaves with different add-ins, to please anyone in your family. Also note, the add-ins provided are for 2 loaves, so you would cut that amount in half.

I made half a batch with only chocolate chips for my finicky sharks on the following day.Serves 16-20. Prep 5-10 min. Bake 55-60 min.

This bread freezes well. Refrigerate leftover bread, or cover and consume with 2-3 days. This wonderful carrot bread is so surprisingly moist, that it may have a few moldy friends if left out any longer.

Let me tell you, this rich carrot bread went splendid with my coconut soy latte and a quiet morning on the computer. I love a soft bread with coffee to go with a peaceful morning. A match made in heaven.
What’s your favorite morning snack?
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Comments

  1. says

    So glad you liked the carrot bread– one of my favorites for sure. 🙂
    My favorite morning snack is an almond biscotti with a cup of coffee. Yum.

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