If you’re in the mood for something that’s both comforting and full of flavor, this Oatmeal Carrot Cake Bread is the answer. Imagine the warm, spiced goodness of carrot cake, combined with the hearty texture of oatmeal. This loaf is the perfect balance of moist, tender crumbs, with just the right amount of sweetness. Whether you’re looking for a healthy breakfast treat or a cozy snack, this bread is guaranteed to hit the spot. Trust me, you’re going to love this!
Why You’ll Love Oatmeal Carrot Cake Bread
This bread is a game-changer for anyone who loves carrot cake but wants something a little lighter and more portable. Here’s why it’s a must-try:
Hearty & Satisfying: Oats and carrots add fiber and nutrients.
Warm & Spicy: Cinnamon, nutmeg, and cloves fill the air with delicious fall aromas.
Versatile: Perfect for breakfast, snacks, or dessert.
Simple & Quick: No frosting required—just bake and enjoy!
Crowd-Pleasing: A hit at brunches, gatherings, and with your morning coffee.
Ingredients in Oatmeal Carrot Cake Bread
This bread comes together with pantry staples and a few fresh ingredients. Here’s what you’ll need:
Oats (rolled or old-fashioned): Gives the bread that hearty, chewy texture.
Carrots (grated): The star ingredient for a moist, flavorful bread.
Whole Wheat Flour: Adds a wholesome, nutty flavor and extra fiber.
All-Purpose Flour: Balances the texture for a soft, tender crumb.
Brown Sugar: Adds sweetness and a hint of caramel flavor.
Eggs: Bind everything together for a moist loaf.
Baking Powder & Baking Soda: Helps the bread rise beautifully.
Cinnamon, Nutmeg, Cloves: The perfect trio of spices for that classic carrot cake flavor.
Vanilla Extract: For a touch of sweetness and depth.
Vegetable Oil: Keeps the bread soft and moist.
Walnuts (optional): For a bit of crunch, but they’re optional if you prefer a nut-free version.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Making this bread is as easy as pie (but without the fuss). Here’s how you do it:
Preheat & Prep: Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, brown sugar, oil, and vanilla extract until smooth.
Add Dry Ingredients: In a separate bowl, combine the flour, oats, baking powder, baking soda, and spices. Gradually stir the dry ingredients into the wet mixture, mixing until just combined.
Stir in Carrots and Nuts: Gently fold in the grated carrots and chopped walnuts (if using).
Bake the Bread: Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted comes out clean.
Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy: Slice and enjoy this deliciously spiced, moist loaf!
Nutrition Facts
Servings: 8–10
Calories per serving: Approximately 230
(put them as notes)
Preparation Time
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
How to Serve Oatmeal Carrot Cake Bread
This bread is delightful on its own, but it pairs beautifully with a few sides:
- Serve it with a cup of hot tea or coffee for the perfect snack.
- Add a dollop of whipped cream cheese or a drizzle of honey for extra indulgence.
- Enjoy it with a side of fresh fruit for a balanced breakfast or brunch.
Additional Tips
Here are some tips to make this bread even better:
- Grate the carrots finely for a smoother texture.
- For an extra moist bread, try using applesauce in place of half the oil.
- If you like your bread extra sweet, add a bit more brown sugar or drizzle with maple syrup.
- Make it your own by adding dried fruits like raisins or cranberries.
FAQ’s
1. Can I use quick oats instead of rolled oats?
Yes, but rolled oats give a better texture and heartiness.
2. Can I freeze this bread?
Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
3. How can I make this gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend, and use certified gluten-free oats.
4. Can I add raisins to the recipe?
Yes, raisins are a great addition! Stir them in with the carrots and nuts.
5. Can I use a different sweetener instead of brown sugar?
Yes, you can use maple syrup, honey, or coconut sugar. Adjust the liquid accordingly if using a liquid sweetener.
6. Can I substitute the walnuts?
Definitely! Feel free to use pecans, almonds, or leave them out altogether.
7. How do I store leftovers?
Store in an airtight container at room temperature for up to 4 days.
8. Can I make this bread in muffin form?
Yes! Pour the batter into muffin tins and bake for 20–25 minutes.
9. How do I know when the bread is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s done!
10. Can I add coconut to this bread?
Yes! Adding shredded coconut will give it a tropical twist.
CONCLUSION
This Oatmeal Carrot Cake Bread is the perfect way to enjoy the flavors of carrot cake in a more everyday-friendly form. It’s hearty, flavorful, and moist, making it perfect for breakfast, snacks, or even dessert. Plus, with the added oats and carrots, it’s a little healthier, too! Give it a try—you’ll be glad you did!
Print
Oatmeal Carrot Cake Bread
- Prep Time: 15min
- Cook Time: 50min
- Total Time: 1hr5min
- Yield: 10servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Oatmeal Carrot Cake Bread is a wholesome and flavorful loaf that combines the richness of carrot cake with the heartiness of oats. This moist bread is studded with raisins, walnuts, and warm spices, making it a perfect treat for breakfast or dessert.
Ingredients
– 2 cups quick oats
– 2 tsp baking powder
– 1 tsp sea salt
– 2 tsp ground cinnamon
– 1/2 tsp ground ginger
– 2 large eggs
– 2/3 cup unsweetened applesauce
– 1/2 cup pure maple syrup
– 4 tbsp avocado oil
– 2 tsp pure vanilla extract
– 2 cups grated carrots
– 2/3 cup unsweetened shredded coconut (optional)
– 2/3 cup raw pecans or walnuts, chopped
– 1/2 cup raisins
Instructions
1. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease the sides.
2. In a blender or food processor, pulse the oats for about 60 seconds until they resemble a flour-like texture.
3. Add the baking powder, sea salt, ground cinnamon, and ground ginger to the blended oats. Pulse a few more seconds to combine.
4. In a large bowl, whisk together the eggs, applesauce, maple syrup, avocado oil, and vanilla extract until well combined.
5. Gradually add the dry oat mixture to the wet ingredients, stirring until just combined.
6. Fold in the grated carrots, shredded coconut (if using), chopped nuts, and raisins.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
– For a dairy-free version, ensure the shredded coconut is unsweetened and use a dairy-free yogurt if adding.
– You can substitute the avocado oil with another neutral oil if preferred.
– Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
– For added flavor, consider adding a teaspoon of nutmeg or cloves to the spice mix.
Nutrition
- Serving Size: 1slice
- Calories: 210 kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 55mg