Name: Carrot Cake Breakfast Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 2 medium carrots (shredded); 1 medium zucchini (shredded); 1/2 cup unsweetened apple sauce; 1/4 cup coconut oil (warmed); 2 eggs; 1/2 cup sugar; 1/2 cup brown sugar; 1 tsp. vanilla; 1 1/2 cups all-purpose flour; 1/4 cup shredded coconut (unsweetened); 1 tsp. baking soda; 1 tsp. baking powder; 1 tsp. ground cinnamon; 1/2 tsp. salt; 1/4 tsp. nutmeg; 1/2 cup chopped pecans; 2 Tbl. flour; 2 Tbl. brown sugar; 2 Tbl. melted butter

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Carrot Cake Breakfast Bread served with hot comforting coffee makes ‘unseasonably’ seem novel.

Let me talk quickly. We are currently experiencing unseasonably cold temps with wind gusts in the….well below our comfort level. My computer has been off and on again with power outages and server issues.

Carrot Cake Breakfast Bread from LemonyThyme.com

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Before we move on. Did I not score the cutest loaf pan EVER? Straight off the thrift store shelf, still inscribed with $2.47 on the bottom. Steal!!

Back to this super moist, ultra flavorful Carrot Cake Breakfast Bread with pecan crumble topping and hints of coconut…. what more can I say, other than you are going to love it!!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Carrot Cake Breakfast Bread

Libby with Lemony Thyme

5 from 3 votes

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Prep Time 15 mins

Cook Time 55 mins

Total Time 1 hr 10 mins

Ingredients

2 medium carrots shredded
1 medium zucchini shredded
1/2 cup unsweetened apple sauce
1/4 cup coconut oil warmed
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/4 cup shredded coconut unsweetened
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg

For pecan crumble topping…

1/2 cup chopped pecans
2 Tbl. flour
2 Tbl. brown sugar
2 Tbl. melted butter

Instructions

Preheat oven to 350 degrees. Butter loaf pan.
Roll shredded carrot and zucchini in paper towels to remove excess moisture. Then in a medium bowl, combine carrot and zucchini with next six ingredients, through vanilla.
In a separate bowl whisk together remaining dry ingredients (excluding pecan crumble topping). Stir dry ingredients in wet until just combined. Pour batter into buttered loaf pan.
Combine pecan crumble topping ingredients. Sprinkle on top of batter.
Bake for 50 – 55 minutes or until wooden pick inserted in center of bread comes out clean or with a few moist crumbs.

16 Comments

Mira

November 5, 2015 at 4:50 am Reply

I pulled the last batch of carrots of the green house yesterday and I am looking to make some delicious cake with it. I think I’ve found the recipe. Love your work Libby.

libby

November 5, 2015 at 5:57 pm Reply

Thank you so much Mira. I’m envious that you have a green house. What a joy that must be. I hope you love this bread like we do.

Mary Lou Johnson

September 13, 2015 at 11:48 am Reply

Thank you for all of the great recipes. I own a preschool for 150 children, and I am looking for yummy and healthy “quantity” recipes. Thank you. Mary Lou

libby

September 15, 2015 at 9:58 am Reply

Welcome Mary Lou. Thank you for visiting and for thinking healthy when feeding all those little ones.

Aimee

May 31, 2015 at 12:18 pm Reply

OMG – I am in LOVE with that loaf pan! Are there any manufacturer’s marks on it at all? I have been looking and looking for one like it without much success. P.S. Making the bread this week. Looks delicious :)

libby

June 1, 2015 at 2:38 pm Reply

You’re going to hate this Aimee, but I found it at Goodwill. I will check the bottom when I get home tonight and see if there’s a brand. It is beautiful. I hope you love the bread like we do.