Ok, so before I share a really delicious recipe with you, I really need to get something off my chest. I’M SO SORRY!! I have been so absent from the blog world lately. I gave up my morning blogging routine for Lent so that I could spend more time with God (which I am really enjoying) but it has severely cut into my blogging time. By the time I get off and work and workout, Ninja is home, and I refuse to be on the computer all night when I can be spending time with him. So until Lent is over, my blogging schedule is going to stay a bit crazy. I just wanted to let you all know that I AM still reading while I am at work, I just can’t comment as much!! And thank you to all who haven’t ditched out on me. Like I said, I WILL be back soon. I love you guys like crazy, so hang in there with me just a bit longer alright?!!
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Now, on to a more delicious topic. I was pilfering around the kitchen last night and came upon a can of pumpkin. I know it’s no longer fall, but the weather is still cold and gloomy some days, so I figured why not use it up? Instantly I thought of making Amanda’s ridiculously delicious chocolate chip pumpkin bread, but then I decided to go another way. Here’s what I cam up with!
Whole Wheat Pumpkin Carrot Bread
A delicious bread packed with veggies. A nice twist on the original pumpkin bread!
Ingredients:
- 1 cup whole wheat pastry flour
- 1/2 cup whole wheat flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 egg
- 1 cup pureed pumpkin
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/4 cup coconut oil
- 1 cup shredded carrots
- 1/2 cup crushed walnuts (optional)
Preheat oven to 350. Mix together dry ingredients. In another bowl, stir together pumpkin, honey, sugar, oil and carrots. Add wet to dry and incorporate well. Stir in walnuts if using. Pour into a greased loaf pan and bake for 35-40 minutes or until tooth pick comes out clean.
Moist yet crumbly. Sweet yet wholesome. And oh so perfect with a homemade latte.
Oh and don’t worry about the serving size with this loaf. I’m pretty sure a serving size is half the loaf, so don’t feel guilty when you notice how much of this is gone. I sure didn’t!
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What is your favorite thing to bake? I’m noticing more and more that mine is breads!
i think what you are choosing to do with your time sounds so much more rewarding so don’t stress!
The bread sounds outstanding! I love eating zucchini, pumpkin and banana breads . . . but I rarely bake them myself. I’m just not a very good baker, and prefer to cook. I do have a protein pumpkin bread that I’ll make from time to time . . . and it’s really tasty!
I’m glad you’re doing something that’s better for your heart and soul, so keep it up Kat!
And I would have to say that my fave things to bake are cake/bread type things too! I think it’s the challenge of getting the texture right that keeps me coming back for more. 
Kat, that looks so delicious! YUM!
Yum! I absolutely love fresh baked bread, so this has to go on the list!
Don’t worry, I’ll keep reading
Plus, that sounds like a fabulous thing to give up for Lent, take the time to appreciate life outside of the blog world! (And to rack up some ideas for when you get back ;D )
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[...] WW Pumpkin Carrot Bread. [...]