Pumpkin Carrot Cake Bread

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 164.1
  • Total Fat: 1.2 g
  • Cholesterol: 23.2 mg
  • Sodium: 117.3 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 4.4 g

View full nutritional breakdown of Pumpkin Carrot Cake Bread calories by ingredient

Number of Servings: 8



    1 1/2 cups whole wheat pastry flour
    1 teaspoon baking powder
    1 1/2 teaspoons pumpkin pie spice
    1/2 teaspoon salt
    1 egg
    1 1/2 cup canned pumpkin
    1/2 cup packed brown sugar
    2 tablespoons canola oil
    1 teaspoon vanilla
    1 cup grated carrot
    1/4 cup chopped walnuts or other optional mix-ins: raisins, chocolate chips, etc.


Step By Step Instructions

Preheat oven to 400F.

Sift together the flour, baking powder, pumpkin pie, and salt into a large mixing bowl; set aside. Mix the egg, pumpkin, brown sugar, and vanilla in a separate bowl. Add the wet ingredients to the dry and stir until just evenly combined. Do not over-mix. Fold in grated carrots and chopped walnuts or other mix-ins.

Spray a regular sized loaf pan well with cooking spray. Pour batter into pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Let cool for at least fifteen minutes before slicing and serving.

Serving Size: slices of your choice

Number of Servings: 8

Recipe submitted by SparkPeople user KDELLEDONNE.

TAGS:  Snacks |