This Whole Wheat Pumpkin Carrot Bread, whether cooked as a loaf or muffins, is moist and flavorful. It’s packed with the fall flavor you crave – pumpkin spice, a whole can of pumpkin puree, shredded carrots, chocolate chips, and nuts or dried fruit of your choice.
Note: Some photos and text updated November 8, 2015.
With an excess of pumpkin flavored treats in every nook and cranny of Trader Joes’ these days, I have had to buy some canned pumpkin just to stifle the urge to throw every treat under the sun into my cart.
I found out that the canned organic pumpkin puree they carry is from a family-owned farm in Oregon’s Willamette Valley, where they complete every step from growing the pumpkins to canning and labeling. While I do feel guilty that it traversed the country for me, I feel even more at home cooking with this pumpkin puree!
After brainstorming multiple ways to incorporate this puree into everything (oatmeal, scones, cupcakes, pies), I settled on a bread where I could throw countless other add-ins into.
I love carrot in baked goods, so I figured it wouldn’t hurt to add that sweet flavor and a little vegetable to each bite. You can substitute one cup of quick cooking oats (as pictured in the muffins!) for one cup of the white whole wheat flour if you’d like some oats in there as well for a heartier muffin.
- 3 cups white whole wheat flour (can substitute 1 cup quick oats if desired)
- 1.5 tablespoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 and ½ cups brown sugar
- 1 15-ounce can pumpkin puree
- 4 large eggs
- 1 cup neutral oil (melt coconut oil before using)
- 1 teaspoon vanilla extract
- ½ cup water
- 1 cup shredded carrots
- 1 cup additional add-ins: chocolate chunks, pecans, walnuts, dried raisins, etc.
- Preheat the oven to 350°F.
- Combine flour, spices, baking soda, and salt into a large bowl.
- In a smaller bowl, combine sugar, pumpkin, eggs, oil, vanilla extract, and water.
- Add the wet ingredients to the dry ingredients, along with the carrots and add-ins, and stir until incorporated.
- Grease 2 muffin tins or 2 loaf pans (or one of each!). Bake the loves for around 50-60 minutes, or the muffins for 18-20 minutes.
- Allow to cool on a wire rack before enjoying.