Carrot Cake Breakfast Bread

Recipe from Lisa@The Cutting Edge of Ordinary
Original recipe from The Seasoned Mom

¾ cup grated carrot (about 2 medium carrots)
⅓ cup vegetable oil
1/2 cup applesauce
1 egg
½ teaspoon vanilla
½ cup sugar
¼ cup brown sugar
¾ cup all purpose flour
¾ cup whole wheat flour
½ teaspoons baking soda
⅛ teaspoon baking powder
½ teaspoon salt
¾ teaspoon pumpkin pie spice
½ cup chopped pecans (optional)
½ cup golden raisins (optional)

Preheat oven to 350 degrees F. Spray a 9x5 loaf pan with nonstick spray. In a large mixing bowl, combine grated carrots, oil, applesauce, egg and vanilla. Mix thoroughly.

Beat sugars into the mix until creamed. Add flours, baking soda, baking powder, salt, and pumpkin pie spice. Mix until blended. Stir in nuts and raisins if using. Pour batter into prepared pan.

Bake for about 45 minutes, or until bread is brown and springs back when gently pressed in the middle. Remove bread from pan and cool on a wire rack.


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