This Pumpkin Carrot Bread came to me on a cool autumn morning when I wanted something that tasted like fall but also felt a little virtuous. The combination of pumpkin and carrot creates a naturally sweet, incredibly moist crumb that needs very little added fat.
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The key is to grate the carrots finely and not overmix the batter. The result is a tender, sliceable loaf that's perfect for breakfast, an afternoon snack, or even a simple dessert. I like to use a light hand with the spices so the vegetables shine through.
Take your time, measure carefully, and enjoy the process. Baking is as much about the rhythm as the result.
Why You'll Love This Recipe
About the Ingredients
1 3/4 cups (220g) all-purpose flour
All-purpose gives the right structure. You can substitute white whole wheat, but the loaf will be denser.
1 teaspoon baking soda
Leavening agent – make sure it's fresh for proper rise.
1/2 teaspoon baking powder
Adds extra lift. If you're out, use 1/4 teaspoon more soda.
1 teaspoon ground cinnamon
Warm spice that pairs with pumpkin. Swap for pumpkin pie spice if preferred.
1/2 teaspoon ground nutmeg
Freshly grated is best, but ground works. A pinch of cloves also complements.
1/2 teaspoon salt
Enhances flavors. Use fine sea salt.
2 large eggs
Room temperature for easier mixing. If vegan, use flax eggs.
1/2 cup (120ml) neutral oil (such as canola or grapeseed)
Keeps bread moist. Melted coconut oil also works but adds a slight flavor.
3/4 cup (150g) granulated sugar
You can reduce to 1/2 cup if you prefer less sweet. Brown sugar adds depth.
1 cup (245g) pumpkin puree
Canned pure pumpkin, not pie filling. Homemade puree should be thick.
1 cup (110g) finely grated carrots (about 2 medium)
Peel and grate on the fine side of a box grater. Pre-shredded carrots are too dry.
1/2 cup (60g) chopped walnuts or pecans (optional)
Adds crunch. Toast them first for extra flavor. Omit for nut-free.
Tips & Tricks
- Do not overmix the batter once you add the flour – stir just until no streaks remain. Overmixing develops gluten and makes the bread tough.
- Use finely grated carrots – large chunks can sink and leave raw spots. Pat them dry if they're very wet.
- Check for doneness with a toothpick inserted in the center – it should come out with a few moist crumbs, not wet batter.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on two sides.
2. Whisk dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. Mix wet ingredients
In a large bowl, beat the eggs lightly, then add oil, sugar, pumpkin puree, and grated carrots. Stir until well combined.
4. Combine wet and dry
Pour the dry mixture into the wet mixture. Fold gently with a spatula until just combined – a few streaks of flour are okay. Fold in nuts if using.
5. Pour into pan
Scrape the batter into the prepared pan and smooth the top with a spatula.
6. Bake until golden
Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs. The internal temperature should read 200°F (93°C).
7. Cool in pan
Let the bread cool in the pan on a wire rack for 15 minutes. Then lift out using the parchment and cool completely on the rack.
Delicious Variations
Top with a simple cream cheese glaze
mix 4 oz cream cheese, 1 cup powdered sugar, and 2 tbsp milk.
- Add 1/2 cup of raisins or dried cranberries for extra sweetness.
- Swap the nuts for chocolate chips for a treat-like version.
How to Store Pumpkin Carrot Bread
Refrigerator
Wrap tightly in plastic wrap and store in the refrigerator for up to 5 days.
Freezer
Wrap the cooled loaf (or slices) in plastic wrap and foil. Freeze for up to 3 months.
Reheating
Thaw overnight in the fridge or at room temperature. Warm slices in a toaster or microwave for 10-15 seconds.
Frequently Asked Questions
Q: Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it's well-drained and thick. Roast or steam the pumpkin, then puree and strain to remove excess water.
Q: How do I know when the bread is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The internal temperature should be around 200°F (93°C).
Q: Can I make this bread gluten-free?
Yes, use a 1:1 gluten-free flour blend that contains xanthan gum. The texture may be slightly more crumbly.
Q: Why did my bread sink in the middle?
This usually happens if the batter is overmixed or if the oven temperature is too low. Ensure your oven is preheated and don't open the door during the first 30 minutes.
I hope this Pumpkin Carrot Bread brings warmth to your kitchen. If you try it, I'd love to hear how it turns out. Leave a comment below or tag me in your photos. Happy baking!
Pumpkin Carrot Bread
Pumpkin Carrot Bread is a moist, warmly spiced loaf that packs a serving of veggies into every delicious slice.
🧂 Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup (120ml) neutral oil (such as canola or grapeseed)
- 3/4 cup (150g) granulated sugar
- 1 cup (245g) pumpkin puree
- 1 cup (110g) finely grated carrots (about 2 medium)
- 1/2 cup (60g) chopped walnuts or pecans (optional)
📋 Instructions
- 1Preheat and prep — Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on two sides.
- 2Whisk dry ingredients — In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- 3Mix wet ingredients — In a large bowl, beat the eggs lightly, then add oil, sugar, pumpkin puree, and grated carrots. Stir until well combined.
- 4Combine wet and dry — Pour the dry mixture into the wet mixture. Fold gently with a spatula until just combined – a few streaks of flour are okay. Fold in nuts if using.
- 5Pour into pan — Scrape the batter into the prepared pan and smooth the top with a spatula.
- 6Bake until golden — Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs. The internal temperature should read 200°F (93°C).
- 7Cool in pan — Let the bread cool in the pan on a wire rack for 15 minutes. Then lift out using the parchment and cool completely on the rack.
Kenji explores technology and digital minimalism, helping readers declutter their digital lives and focus on what matters. He writes about app selection, notification management, and creating healthy tech habits, based on his own experiments with unplugging.
