Oatmeal Carrot Cake Bread
A moist, flavorful oatmeal carrot cake bread blending shredded carrots, raisins, pineapple, and warm spices, perfect for breakfast or a snack, appealing to health-conscious and sweet tooth lovers alike.
Ingredients
- 1 cup oats ⓘ
- 1/2 cup skim milk ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 1 cup brown sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon salt ⓘ
- 1 1/2 cups shredded carrots ⓘ
- 1/2 cup raisins ⓘ
- 1 (8 oz) can crushed pineapple in juice ⓘ
- 4 egg whites or 2 eggs ⓘ
- 1/4 cup vegetable oil ⓘ
- 1 teaspoon vanilla ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Lightly spray the bottom of a 9 x 5-inch loaf pan with nonstick cooking spray or lightly grease it.
- In a large mixing bowl, combine oats and skim milk; let soak for a few minutes.
- In a separate bowl, whisk together flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt.
- Add shredded carrots, raisins, crushed pineapple (with juice), egg whites or eggs, vegetable oil, and vanilla to the oat mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition & Diet Analysis (per serving)
926
kcal
46% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Low-fat
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).