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Wednesday, April 22, 2015

Sweet Potato Carrot Cake Quick Bread

If you love carrot cake, you'll love this bread with a little added nutritional boost!

Lately I've been finding that it is nice to have some sort of muffin, quick bread, pancake or the like on hand for the baby {who turns 1 in less than a month!}.

Bits and pieces of these breads keep her entertained and happy when I first put her in the highchair close to meal time.  I'm usually running around tending to the meal, getting the other kids settled, dishing out plates, drinks and ignoring the chaos around me.

Any type of muffin or bread will keep her happy until the "real" food comes out.  This bread was no different.  She inhaled it, jabbering for more.  So after she ate a whole piece, I didn't feel too bad as it is chalk full of sweet potatoes, carrots, healthy oil and limited sugar.

And did I mention we all loved it too?  It lasted two days in our house, this little loaf of ours...it didn't have a chance.

Speaking of breads.  Are you following my "Breads" board on Pinterest?  For the love of all things carb, I have it saved on this page!  Muffins, sandwich bread, monkey bread, dinner rolls, doughs and dessert breads.

Don't be ashamed.

I know you like bread just as much as I do.

And if you don't, well then, I know you are lying.

If you have leftover cooked sweet potato set it aside for this bread.  Or you can be like me and just nuke a small one in the microwave specifically for this bread.

Yes, I know I should eat it plain {without butter, without sugar, without cinnamon....you know everything that makes it good}, but my mind doesn't work like that.

I wanted bread.

Sweet Potato Carrot Cake Quick Bread
Print this Recipe!

1 egg
1/4 c. brown sugar
1/3 c. melted coconut oil {or vegetable oil}
1/4 c. sugar
1/2 c. sour cream
1 t. vanilla
2 t. cinnamon
1/2 t. nutmeg
1 c. flour
1/2 t. baking powder
1/2 t. baking soda
1 small sweet potato, cooked and mashed
1 medium-sized carrot, peeled and grated

1. Preheat the oven to 350 degrees.  Lightly grease one loaf pan.
2.  In a bowl or mixer combine the first 8 ingredients.
3.  Sift in the flour, baking powder and baking soda, stirring just to combine.
4.  Fold in the mashed sweet potato and grated carrot.
5.  The batter will be thick.  Pour into the loaf pan.
6.  Bake for 45 minutes or until lightly browned and golden.  Allow to cool, then invert onto a wire rack.  Keep wrapped or covered for a few days to stay fresh.

Would you like to comment?

  1. That sounds delicious! And I love the vibrant color. Yum.

  2. I love a guilt-free and delicious snack and this one totally fits the bill! I bet the coconut oil adds a subtle flavor and aroma to this lovely bread.Pinning for future reference. :)

  3. I love healthy quick breads! There are some sweet potatoes in my pantry that would be perfect for this.

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