Pumpkin Carrot Bread or Muffins
Author: Marisa @ Uproot from Oregon
Recipe type: Breakfast
Serves: 2 loaves or 24 muffins
- 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.
Store extras in the freezer wrapped individually in plastic wrap in a freezer bag for up to 3 months.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2012/10/24/pumpkin-carrot-bread/
3.5.3208