Carrot coconut bread

Family Sunday morning brunch? I say carrot coconut bread! My kids aren’t super thrilled about it I have to admit, but it’s brunch so I make some pancakes as well and everyone is happy.

Having said that, if I make the batter for this nutty bread and pour it in a muffin tin instead, the muffins will be devoured. Kids, they are weird creatures, right? And you know what makes a big difference as well? Having your kids help you make it. Mine are more likely to eat anything they have made or helped make themselves.

Carrot coconut bread or muffins?

When we travel, I actually make mini muffins using this carrot coconut bread recipe, for an on-the-go snack (just reduce the oven time to 15-20 min. for mini muffins and 20-25 min. for regular muffins). For more on-the-go food inspiration, check out this blogpost on travel food or these back to school snacks.

How I make this carrot coconut bread?

In a medium size mixing bowl I start with combining the almond meal, baking powder, cinnamon and salt.

In another bowl I mash the bananas and add the chopped dates to it. I stir to combine these two ingredients.

In yet another bowl (sorry for all the dishes!) I beat the eggs or I make flax eggs and add the vanilla extract, coconut oil and the banana mixture. I stir to combine it all. Now I fold in the rest of the ingredients.

I scoop the mixture into a greased loaf tin and I bake it for 40-45 minutes until the top of the bread is set enough (after 40 minutes I softly press the top to feel if it is set enough).

This healthy carrot coconut loaf is packed with delicious and nutritious ingredients and the flavor is out of this world! Perfect for brunch or an on-the-go lunch. A slice of this flavor packed bread for a 4pm snack will easily keep you going until dinner time.

Feel like baking carrot coconut bread? It is:

hearty – naturally sweet – nutritious – super satisfying – & delicious

Serve this carrot coconut bread for brunch accompanied by banana bread, pancakes and/or coconut french toast for a real feast. Want to impress your new neighbors (even more) make a vegan cream cheese to spread on a slice of this bread.

Looking for more breakfast recipes? My 8 favorite healthy, easy and quick breakfast recipes gives you all the inspiration you need!

Carrot coconut bread

A delicious and healthy bread packed with nuts and seeds

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Resting time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast

Servings 12 slices

Calories 166 kcal

Equipment

• Medium size bread loaf tin (8-inch)
• Grater

Ingredients

  

• 90 gr almond meal (I grind it mine myself from raw almonds or just use store bought)
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp fine grain sea salt
• 2 eggs (if vegan use flax seed egg*)
• 1/2 tsp vanilla extract
• 3 tbsp coconut oil
• 2 bananas (mashed) (use ripe bananas for better taste)
• 45 gr medjool dates (chopped)
• 70 gr carrots (grated)
• 50 gr unsweetened coconut flakes
• 25 gr pumpkin seeds
• 25 gr almonds (I used sliced)
• 25 gr dried cranberries (or raisins or even apricots)

Instructions

 

• Preheat oven to 180C/360F
• Mix almond meal, baking powder, cinnamon and salt. Set aside
  
• Mix bananas and dates. Set aside
• Beat eggs/ make flax seed eggs. Add vanilla, coconut oil and banana mixture
  
• Add almond mixture and combine.
• Fold in the rest of the ingredients
  
• Pour the mixture into a greased medium sized loaf tin (I used coconut oil to grease it)
• Bake for 40-45 minutes (press the loaf to feel if it is set enough. Too wobbly still? Add another 5 minutes)
• Let it cool off for 10 minutes. Transfer to a cooling rack to let it cool off completely (or eat it warm like I always do!) Enjoy!

Notes

*1 batch of flax egg: 1 tbsp of ground flax seeds with 3 tbsp of water. Mix and let set in the refrigerator for 15 minutes

 

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Keyword dairy free, gluten free, vegan

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