My Healthy Coconut Carrot Bread

I came up with this bread during a yoga class of all places so I wanted to keep it on the healthy side. I ventured out of my comfort zone and made this bread with whole wheat flour. (There, that takes care of some of the guilt.) Next, I cut back on some of the sugar and oil, substituting it for a grade A maple syrup. This amazing bread is packed with fresh coconut, shredded carrots, organic raisins, and chopped walnuts.

It is perfect to give your kids for breakfast on the way to school and it’s homemade by you with love. What’s better than that? 😉

Coconut Carrot Bread

  • 2 eggs
  • 1-1/4 cup whole wheat flour
  • 1/2 cup sugar
  • 1/3 cup grade A maple syrup
  • 1/3 cup oil
  • 1 cup of shredded carrots
  • 1/2 cup shredded coconut
  • 1/3 cup organic raisins
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon chopped walnuts
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking powder

Temperature: 350 Degrees

In a large mixing bowl beat the eggs, sugar, oil, vanilla, & maple syrup together. In a separate bowl combine the flour, baking soda, cinnamon, nutmeg, and salt. Add the flour mixture to the eggs. Next, add in the carrots, coconut, raisins, and nuts.

Pour into a greased loaf pan. Bake for 1 hour or until the toothpick comes out clean. 🙂

Enjoy this fabulous, healthy, bread!




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