Carrot Cranberry Pecan Bread

A home made loaf of quick bread is always delicious for breakfast, or just snacking with some nut butter for a more satisfying treat.  One of my favorites is a carrot cranberry pecan quick bread that has extra fiber thanks to the added fruit, veggies and nuts.  It is easy whip up a loaf, and so good!  I am sure it will become a favorite in your family as well.  This bread reminds me of carrot cake, but it is so much more simple to make! I used gluten free flour in this, but if you are more of a fan of whole wheat flour, it can be swapped in for the gluten free flour.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: 8 | Prep Time: 15 minutes | Cook Time: 40 minutes | Ready in: 1 hour and 30 minutes

Ingredients

• 3/4 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
• 1/4 cup gluten free oat flour
• 1/2 cup coconut sugar
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 tsp cinnamon
• 1/2 cup orange juice
• 3 Tbsp avocado oil
• 1 tsp pure vanilla extract
• 3/4 cup shredded carrots
• 1/4 cup dried cranberries
• 1/2 cup chopped pecans
• 1 Tbsp apple cider vinegar

Instructions

1. Preheat the oven to 375 degrees and position rack in center of oven. Oil an 8 inch loaf pan.
2. Whisk flour, baking powder, baking soda, sea salt, cinnamon and sugar in a large bowl to blend well. Whisk orange juice, oil, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Stir in carrots, cranberries and pecans.
3. Whisk in the cider vinegar until bubbles form.
4. Transfer batter to prepared pan and bake until tester inserted into center comes out clean, about 40 minutes.
5. Cool in pan on rack, about 30 minutes.
6. Cut around the sides of the pan if necessary, remove from pan, and enjoy!