A Healthy Pumpkin-Carrot Bread Recipe
Seasonal recipes have a charm of their own. If you’re just like me, always on a lookout for amazing recipes based on seasonal produce, a quick high-five to you! Here my must during fall: Pumpkin-Carrot Bread Recipe.
I love whipping up delicacies based on what a particular season offers. And among all the seasons we have, I love fall the most – not only because it has a lovely vibe, but also because of what it has to offer – a huge range of vibrant, colorful seasonal produce!
Every week, I have been listing out special fall-based recipes just for you. The amazing responses from you have inspired me to post another of my favourite fall recipes – the healthy pumpkin bread recipe. This vegan pumpkin bread caters to all and is especially popular amongst vegans and those mindful of the food they consume. Have you missed the last recipe? Don’t FOMO and check it out!
Despite its popularity, I do get asked a lot – is the pumpkin bread healthy? Well, I’ve mentioned the health benefits of the main ingredients of this pumpkin bread recipe – Carrot and Pumpkin. Read to know why the pumpkin bread recipe is not only yummy but also healthy as it can be! ??
A carrot a day keeps the ophthalmologist away! (right??)
Carrots are loaded with vitamin A, which is an essential nutrient to maintain your eye health. Considering the amount of time we spend glued to our screens, it’s high time we do our eyes a favor and include carrots in our daily diet.
Rich in antioxidants, carrots can lower your risk of chronic diseases. It has two main types of antioxidants – carotenoids and anthocyanins, which work together amazingly to fight off harmful free radicals in your body. These antioxidants also keep your heart hale and healthy. The fiber in carrots helps you keep a check on your weight ?. The presence of fiber also means your constipation woes stay at bay. This fiber, along with vitamin A and beta-carotene help you keep a tab on your blood sugar levels too.
With quite a substantial amount of calcium and vitamin K, carrots also strengthen your bones. These reasons are more than enough to include carrots in your diet, right?
I cannot stop bragging about how amazing this humble fruit can be for your health! Full of fiber, consuming pumpkin will not only keep you full for a longer time but will also aid your digestion. Water accounts for 90% of a pumpkin, keeping you hydrated and supporting your bowel movements too.
Pumpkins also boast of high vitamin C levels, which are great for your immune system. Immunity boosting foods are essential, especially in the chilly fall weather, when falling prey to bacteria is common. Just like carrots, pumpkins too, are a powerhouse of vitamin A, antioxidants, and potassium, helping you keep a check on lifestyle ailments such as heart diseases, cancer, and blood pressure.?
Those who work out on a daily basis know how annoying sore muscles can be! But the pumpkin’s here to your rescue – it has muscle-building amino acids and muscle-relaxing magnesium is huge amounts!??
Now that you’re convinced how healthy the pumpkin-carrot bread recipe is, let’s head right away to the recipe!
- 1 1/2 cup whole-wheat flour
- 1/2 cup old-fashioned oats
- 1 cupº carrot shredded
- 3/4 cup pumpkin puree
- 1/3 cup unsweetened almond milk
- 1 egga replacer
- 1 tbsp coconut oil melted
- 2 tbsp pumpkin pie spice
- 1 tbsp cinnamon
- 1 pinch nutmeg
- 1 1/4 tsp baking soda
- 1 pinch Pink Himlayan Salt
- 2 tbsp pumpkin seeds
- 1/2 tsp apple cider vinegar
- Preheat the oven to 350 degrees and grease a loaf pan with coconut oil or cooking spray.
- In a food processor, pulse oats until very fine.
- Grate the carrots or pulse them too in the food processor.
- Combine flour, oats, pumpkin pie spice, cinnamon, nutmeg, salt, and baking soda in a large bowl. Whisk together until combined.
- In a medium bowl, whisk together pumpkin puree, almond milk, egg replacer, coconut oil, and the apple cider vinegar.
- Add wet ingredients, mix until combined. Fold in grated carrots until just combined.
- Pour batter into loaf pan and sprinkle pumpkin seeds.
- Bake for 45 minutes or until a toothpick inserted into the middle comes out clean.
- Let cool completely and cut into slices of your desired thickness. Store in the fridge for one week or freeze.
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