You are here:Home > Desserts > Sweet Breads > Wholesome Carrot Oat Bread Recipe
posted by Holly Ford onApr 26, 2015 (updated Jan 29, 2022) 27 comments »
Jump to RecipeJump to Video
No ratings yet
This is a very moist and wholesome carrot oat bread recipe. You can serve this sweet carrot bread as a snack, breakfast, or even as a dessert.
I like to bake a loaf of quick sweet bread to serve for breakfast or as an afternoon snack for my family. And this carrot oat bread served the purpose perfectly.
I like a recipe that is quick to put together with a satisfying result; not too sweet, mushy, dry, or greasy. And if it is considered somewhat healthy? That recipe would be sitting in the hall of fame recipe collection box of mine.
Banana bread is perhaps the most popular and common sweet bread that everyone on this planet bakes often, and I believe everyone has their best recipe for it. So I am not sharing the ever popular banana bread recipe although I have my favorite.
More Sweet Bread Recipes
- Club Med White Chocolate Bread
- Lemon Loaf Cake
- Easy Milk Bread (Without Tangzhong)
Instead, I would like to share with you this carrot oat bread recipe that my family likes. It is unbelievably moist and soft. The addition of rolled oats makes this bread wholesome and the bread stays moist for a couple of days (if it lasts that long). If you like walnuts and dried dates or raisins, adding them to this bread would be even more tasty.
Carrot Bread with Oats
Carrots are one of the cheapest vegetables (in terms of the price not the nutrition-wise) and oats are wholesome. So combining these two in a sweet bread is my kind of *the sweet meets the healthy* version of the low budget snack for my families with serious sweet teeth. Yup!
I don’t think I need to explain every single step on this recipe like I would do on my Korean recipes. You will understand how easily they can be put together by just looking at the photos.
You don’t need a mixer. Just a mixing bowl, a whisk, and a spatula is all you need. Oh, a handful of sweet love is an optional addition!
How to make Carrot Oat Bread
In a large mixing bowl, combine oil, sugars, eggs, vanilla and mix well.
Whisk flour, baking soda, cinnamon, nutmeg, and salt together; then add to the wet mixture.
Fold in the carrots, 1/2 cup rolled oats, walnuts and dates (if using) just until everything is combined.
Pour the batter into the prepared loaf pan and sprinkle 1 tablespoon of rolled oats on top. Bake it in the preheated oven for 1 hr or until a tester comes out clean.
Done! Looking good, right! Wait until it cools down.
I had to eat one slice as I was shooting some beauty shots on this bread. The bread crumb is very tender and moist, and the sweetness is just right. The combination of cinnamon and nutmeg enhances the flavor of carrot perfectly without overpowering.
My husband took this bread to work and told me that it was raved about by his coworkers. (Well…, I hope he was telling the truth.)
Enjoy your carrots! After all, they are not just only for Peter Rabbit, but for all of us, the non-rabbit two legged species.
Watch Oat Carrot Bread Recipe Video
More Sweet Bread Recipes
If you are looking for more sweet treats, try these sweet bread recipes. Some of my favorites are;
- Sugar and Butter Brioche Galette (Brioche Tart)
- Traditional Finnish Cardamom Bread Recipe (Pulla)
- Black Bottom Banana Cake
- Club Med White Chocolate Bread
Wholesome Carrot Oat Bread
Servings: 6 people
Prep Time: 20 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 20 minutes mins
This is very moist and wholesome carrot oat bread. You can serve it as a snack, breakfast, or even as a dessert.
No ratings yet
Print RecipePin RecipeLeave a Review
Recipe Video
Ingredients
- 1 cup flour
- 1-1/4 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 2/3 cup oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1-1/2 cup shredded carrots
- 1/2 cup + 1 tablespoon old fashioned rolled oats
- 1/2 cup chopped walnut, optional
- 1/2 cup dried dates or raisins, optional
Instructions
Preheat the oven to 350˚F. Grease a 8×4 loaf pan and set it aside.
In a mixing bowl whisk flour, baking soda, cinnamon, nutmeg, and salt together. Set aside.
In a large mixing bowl, combine oil, sugars, eggs, vanilla and mix well.
Add the flour mixture to the oil mixture and stir a few strokes. Fold in the carrots, 1/2 cup rolled oats, walnuts and dates (if using) just until everything is combined.
Pour the batter into the prepared loaf pan and sprinkle 1 tablespoon of rolled oats on top. Bake it in the preheated oven for 1 hr or until a tester comes out clean.
Cool completely on a wired rack before you slice.
Cuisine: American, Western
Course: Breakfast, Dessert, Snack
Author: Holly Ford
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.
Sweet Breads
originally published on Apr 26, 2015 (last updated Jan 29, 2022)
27 commentsLeave a comment »
« Previous PostKorean Cabbage with Soybean Paste
Next Post »Easy Kimchi Bacon Fried Rice (Kimchi Bokkeumbap)
27 comments on “Wholesome Carrot Oat Bread Recipe”
Leave a comment »
Shira Dwinger —Reply
Just stumbled on this recipe. Is it possible to replace the sugar with ample syrup or something else that is healthier than sugar?
Holly Ford —Reply
For other recipes, you can replace sugar with maple syrup if you reduce the amount of other liquids in the cake or bread. Since oil and eggs are the only liquid in this recipe, I am concerned that the outcome may be too moist. I hope this explanation helps. Thank you!
Kate —Reply
Hi Holly. I tried your recipe and it was so good. This time, I want it as a muffins, but maybe the measurement is not enough for 12 muffins?
Holly Ford —Reply
Hi Kate
I think the given amount in the recipe might make 12 muffins as long as you fill in 2/3 – 3/4 up to each cavity of the muffin tin.
Glad that you enjoyed my recipe. Hope it will turn out well as muffins, too.
Thanks.
Dawn —Reply
I really enjoy your website. As the mom of a Korean American child, we are always looking to incorporate more Korean dishes and flavors into our cooking. Your combination of Korean and more western dishes is always helpful and inspiring. I’m definitely going to try this one as well as the chicken bulgogi.
Holly Ford —Reply
Hi Dawn,
Thanks for your comment. I am also a mother of Korean American children. My kids grew-up eating multi-cultural food in their childhood. I do cook a lot of Korean dishes, but also make variety of dishes and baked goods from other countries as well, since we have lived in many different countries in overseas. Now they are college students, and they appreciate the exposure they had as a kid and being so proud of it. Your kids will appreciate you as you try to introduce two completely different cuisines in their everyday life. Keep up the good work!
Samantha —Reply
Great recipe! I’ve made it a few times over the years and it’s always quick, easy and delicious.
I might try to adapt it to make it a bit healthier though… perhaps maple syrup instead of sugar.Holly Ford —Reply
Glad to hear you liked it. Thank you!
Stephanie —Reply
Just made this tonight for a special bfast tomorrow morning to celebrate another month of social distancing due to the virus! Ha. It looks outstanding and my house smells incredible. Used raisins and walnuts and sprinkled some more oats on top as suggested. Toothpick came out perfectly clean after baking at the recommended 350f, for 35 mins. Thanks for a great recipe! Love hearty and nutritious loaves like this one! Can’t wait to delve in!
Nipples —Reply
Hi i just made this carrots and oats bread following your recipe…..I must I say I love the way it came out sooo moist…
thanks great recipeSasha —Reply
Thank you! The bread is just amazing and baked through very good, added a bit of almonds on top together with the oats. Such a good recipe!
KK —Reply
Yesssss! I made this today for our family and everyone loved it. My 15 month old lost his mind for it! It’s a little more sugar than I normally give him, but a delicious treat with loads of carrots (I added almost another full cup) seemed like a good splurge during this insanely long winter. Thank you!
jo —Reply
Oh man. I came upon this recipe by fluke cus I had a bunch of chopped carrots (chopped in the food processor for dumpling filling)… And it is so good! I love that you can do the entire recipe by hand + whisk/spatula and the taste is sooooo good. I did sub in 1/4 c multigrain flour in the 1c flour bit and used just 1t baking soda (I’m so anal about tasting baking soda in my baked goods!) and took your suggestion of walnuts and raisins. Husband and both toddlers loved it! Thanks for sharing.
Anna Lin-Campbell —Reply
This was so good! Thanks for sharing! Why family loved how moist it was! We used whole wheat flour and coconut oil instead and also added raisins, dates, and a sprinkle of ginger powder and cloves. Next time I’d cut back on the sugar even more, but it was delicious!
Sarah —Reply
Delicious. I used whole wheat flour instead and it was very hearty and one slice for lunch with soup was a perfect lunch.
Holly —Reply
Great, whole wheat flour is perfect way to add wholesomeness in the bread. Glad that you liked it.
Kayla —Reply
This recipe is delicious, thank you! I used a cup of carrots and added walnuts; will probably add more carrots next time. When it had dried out a little bit (but not much!) by the end of the week, it was amazing warmed up & slathered with a little butter.
I’d like to try the same recipe as muffins!
Appartement à vendre casablanca —Reply
its look really beautiful thanks for sharing
nagimaehashi —Reply
Look at that bread! I love it, packed full of oats and carrots!! It looks fabulous, I love the texture. 🙂
robotvacuum —Reply
This bread looks really awesome! Can’t wait to try the receipe mysef. Thanks and keep up the good work 🙂
Holly —Reply
Thanks! Hope you can give this a try. It is really tasty bread.
Holly Y —Reply
Hi Holly, I just wanted to say I made this carrot oat bread today and it was a home run with my kids! You described it perfectly… it’s not too sweet. it’s moist and tender and the flavors really come out while eating. I was in a rush to make it for their after school snack. I put it in a round cake pan because I couldn’t find the loaf pan and I believe it was done in 40 min? maybe 35 min. I think they would have finished it this afternoon if I didn’t limit them to one serving. They want to make it for me for mother’s day. Thank you for sharing this recipe.
Holly —Reply
That is wonderful, Holly! I’m so happy to hear that your kids loved this bread. I know it is so easy to finish one loaf of bread quickly. This kind of bread doesn’t last to a next day in my household. It is so sweet that your kids want to make it for mother’s day. Great kids!
danicaliforniacooks —Reply
I wonder how this would taste if I subbed the regular flour for oat flour? I love the way this bread looks!
Holly —Reply
You can, but oat flour doesn’t have any gluten (if milled properly), so it will affect with the rising and create denser and gummy texture if using oat flour only. You might need to add more leavener and/or mix with other types of flour, such as rice flour, etc.
Sarah @ Savoring Spoon —Reply
Yummy! This looks healthy and delicious! I love moist fresh bread.
deanna —Reply
Just had to make that tonight. It was fabulous, and how refreshing to have a bread recipe that made only one loaf; ingenius idea. But that is more like a carrot cake minus the frosting. It was far too decadent for a simple breakfast loaf. Thanks so much. Love all the recipes I try of yours, and I have tried a lot.
