Imagine a carrot bread recipe that's not only delicious but highly nourishing as well. Don't just imagine it, you can eat it too with this Kefir and Carrot Bread Recipe that's stuffed full of all the goodness of fruits, seeds, and whole grains. Easily made ahead of time and enjoyed throughout the week
We love our homemade sweet loaves made with fruits and vegetables around here, why not try this Healthy Pumpkin Bread with Apple and Granola next?
Kefir and Carrot Bread Recipe
This kefir and carrot bread is stuffed full of all the goodness fruits, seeds and whole grains have to offer.
The first glimpses of spring are starting to shine through, and I for one am SUPER excited!!!
I whipped up a sweet carrot bread to enjoy in the sun for afternoon tea with a cup of tea.
Paired with some Naturally Sweetened Honey Loquat Butter and it was positively glorious.
For some reason, the coming of spring always brings to mind visions of carrot cakes for me, but when it comes down to it you may as well be eating a candy bar with a lot of the recipes around!
This Kefir and Carrot Loaf is still sweet and delicious, and still tastes like spring, but is full of only good things.
It is naturally sweetened and can totally be eaten for breakfast, or an afternoon snack!
You will need:
- grated carrots;
- whole milk kefir: substitute with some buttermilk if that is easier to find;
- fresh orange or pineapple juice;
- maple syrup: sub with honey or other liquid sweetener of choice if prefered;
- raisins: sub with chopped dates or prunes;
- sunflower seeds;
- coconut oil: this is used instead of vegetable oil, which is normally used in a sweet bread like this. Feel free to use veegtable oil if you prefer;
- pure vanilla extract;
- whole wheat flour;
- ground flax seed: this can be found in the health food section, or you can make your own by simply blitzing whole flax seeds in a blender;
- wheat germ: this can be found in the health food section or cereal aisle of most grcoery stores;
- baking soda;
- ground cinnamon;
- ground nutmeg.
I know the list looks long, but it is made up of pretty simple everyday ingredients.
Tips Tricks and Substitutions
I used some kefir in place of the traditional buttermilk called for in a carrot bread like this.
If kefir isn't something you tend to have on hand then go on ahead and use buttermilk instead.
You can always make your own kefir using a handy guide like this one from Live Eat Learn.
Storing and Freezing
Allow the bread to cool completely before storing.
Store in an airtight container, or wrapped tightly in plastic wrap to keep in moisture.
This bread freezes really well.
TIP: make two loaves at a time and cut one into slices. Line the slices onto a baking sheet and pop them in the freezer. Once frozen, transfer from the baking sheet to a large ziplock bag and pop back in the freezer. Just remove as much as needed the night before you want to enjoy it and give it a bit of a toast in the morning. Slather with some butter or honey and you are good to go.
I hope you love this lightened-up spring family favorite as much as we do.
I love hearing from you, so be sure to pop back and leave a comment if you give it a try.
Kefir and Carrot Bread Recipe
- 1 cup grated carrots
- 1 cup whole milk kefir
- ½ cup fresh orange or pineapple juice
- ½ cup maple syrup
- ½ cup raisins
- ½ cup sunflower seeds
- ¼ cup coconut oil
- 2 eggs, beaten
- 1 teaspoon pure vanilla extract
- 2 cups whole wheat flour
- ½ cup flax seed, ground
- ½ cup wheat germ
- 1 ½ teaspoon baking soda
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Preheat the oven to 325F and lightly oil a loaf tin (I used fractionated coconut oil)
- Pop the carrots, kefir, juice, maple syrup, raisins, sunflower seeds, coconut oil, eggs and vanilla in a large mixing bowl. Beat ingredients together until well combined
- In another bowl, combine the flour, flax seed, what germ, baking soda, cinnamon and nutmeg.
- Fold the dry ingredients gradually into the carrot mixture until well combined
- Place the batter into a lightly oiled loaf tin and bake for about one hour, or until a skewer inserted into the centre of the load comes out dry. Remove from the oven and allow to cool before removing from the tin.