Pumpkin Nut Bread a
Healthy Treat

Fall pumpkin nut bread just when the pumpkins are harvested and carrots are plentiful a great time to make this healthy snack.

I really like carrot cake and I love pumpkin so making pumpkin carrot bread with nuts is a healthy treat that is just right for fall.

The pumpkin and carrots contribute vitamin A and the walnuts are loaded with omega 3 and 6 fatty acids, Magnesium, phosphorus, potassium and fiber.

I don’t like sweet oily bread so this one is just right. It is not too sweet and has nice moist bread feel. You can eat it all alone or add some sweetened cream cheese for a nice touch.

This recipe make 2 loafs or 48 muffins or a mixture of the two.

Pumpkin Nut Bread with Carrots

Gather the ingredients and prepare the pumpkin and carrots. This makes putting it all together easier.

3 cups flour
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
2 tsp. baking powder
1 tsp. baking soda
1 ½ tsp. salt
2 cups of sugar
1 ½ cups mashed cooked pumpkin
4 large eggs
1 cup vegetable oil
½ cup orange juice
1 large shredded carrot
1 cup of chopped walnuts

Preheat oven to 350 degrees F grease and flour 2 loaf pans or 24 muffin tins or a combination of the two.

In a large bowl shift flour, cinnamon, ginger, cloves, baking powder, baking soda and salt.

Mix together with a spoon and set aside.

Place pumpkin, eggs, sugar, oil and orange juice into a mixing bowl and blend just until combined.

Add the flour mixture and blend just until dry ingredients are combined with the wet ingredients.

Fold in shredded carrot and 1 cup of chopped walnuts

Fill loaf pans or muffin tins. Bake loafs for 35 minutes.

Check after 30 minutes inserting a wooden pick in the center.

When it comes out clean the bread is done.

Bake muffins for 20 minutes checking often.

Do not over bake or the bread will be dry.

Cool on a rack for 10 minutes before removing from pans.

Each serving packs 70 percent of your daily vitamin A and 6 percent of Iron and 2 grams of fiber.

Not bad for a treat!

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