Pumpkin Carrot Bread or Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 2 loaves or 24 muffins
Ingredients
  • 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.
Instructions
  1. Preheat the oven to 350°F.
  2. Combine flour, spices, baking soda, and salt into a large bowl.
  3. In a smaller bowl, combine sugar, pumpkin, eggs, oil, vanilla extract, and water.
  4. Add the wet ingredients to the dry ingredients, along with the carrots and add-ins, and stir until incorporated.
  5. 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.
  6. Allow to cool on a wire rack before enjoying.
Notes
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/