Looking for a veggie-packed bread that’s gluten-free & dairy-free? Chocolate Chip Carrot Bread is loaded with sweet potatoes, carrots and bananas and a handful of chocolate chips for a little chocolatey goodness.
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Guys, The Natural Nurturer is kind of like another baby of mine. I made it from scratch, not totally sure how I was going to do it all. I have seen it through good times. Bad times. I’ve stayed up late with it. Loved it. Cried over it. Never given up on it. I may only have one child, but Alice and this blog are both my babies in many ways. So, you can understand that I am bit protective when it comes to who I let come and guest post over here for you guys.
But, Ana, the busy and amazing mama behind anaankeny.com just gets it. She works hard to make incredible food and adores loading many of her recipes with veggie-goodness. So when she offered to share her recipe for gluten and dairy-free Carrot Chocolate Chip Bread with the TNN community, I jumped!
This is the perfect bread to make to dazzle everyone this holiday season and I am totally adding it to our Christmas Eve menu.
If you are as excited as me to get your hands on this sweet little veggie-loaded treat, hold onto your hats and meet the amazing Ana!
The bread has amazing texture and is very soft with a little crunch from the pecans. Full of flavor from the warm cinnamon and slight spice with the ginger. Adding in the handful of chocolate chips adds sweetness and chocolatey goodness with each bite. Here at our house Carrot Chocolate Chip Bread is a well loved bread. The kids love to eat a slice at snack time or even breakfast. They love it because it has a few chocolate chips in each slice and I love it because I know it’s packed full of extra veggies and healthy ingredients.
Now let’s talk about adding those sweet potatoes, carrots and a banana. The smooth and creamy sweet potato and banana make the bread soft and not dry at all. Some gluten-free breads can come out of the oven heavy and dry or else too sticky in the middle and by the time you get to the third or fourth piece in the loaf, it’s just a sticky mess. But not with Carrot Chocolate Chip Bread, the bread holds a soft yet hearty texture all the way through the loaf. The grated carrots (or in my case, finely grated carrots from a food processor) add a hint of sweetness and a little dash of color sprinkled throughout the entire loaf.
A slice of Carrot Chocolate Chip Bread is sweet to eat, even with half the amount of sugar of traditional breads, the added sweet potatoes, carrots and banana add sweetness. With hidden veggies comes some hidden vitamins for the family too! Because this bread has a healthy dose of veggies, it also sports a good dose of vitamin A, K, C and B6. And a little more Manganese and fiber from the sweet potatoes. An extra slice for the kids? Yes please! My four boys love this snack on a cold day after they’ve been playing outside in the snow. They play outside running around, throwing a football, building forts, pulling each other on the sled and when they come inside, they are so hungry! I’m pretty sure the first thing they say as the come in the backdoor to the kitchen is “Mom, I’m hungry!” Haha…my full time job is keeping their tummies full!
Making Carrot Chocolate Chip Bread is a one bowl deal and very simple to mix up. First add the eggs, sugar, vanilla, and avocado oil (or unsweetened applesauce) and mix together. Next add the cooked sweet potato, grated carrots, pecans, and mashed banana. Lastly mix in the gluten-free flour blend (I use Bob’s Red Mill One-to-One Gluten Free Flour Blend), cinnamon, ginger, baking soda and salt. After that it all goes into a bread loaf and bakes until it’s golden brown. Let the bread cool before slicing it so it cuts nicely. And the most important step comes now…enjoy every last crumb!
A bit about Ana
You’ll find me either in the kitchen creating a new dinner or dessert for my family or curled up with the kids reading aloud from a new chapter book (basically avoiding folding the laundry). Some call me Ana, but I answer to mom through the day (and sometimes throughout the night). I’m a homeschooling mom to four young boys by day and a food blogger by night. Probably too sarcastic and short tempered, but thankful for the friends that can look past it and laugh along side me. So happy to be using my love of cooking to nourish my family, share recipes with my friends, and spend more time in my happy place.
Website: anaankeny.com
Instagram: @anaankeny
Pinterest: pinterest.com/ana_ankeny
Facebook: facebook.com/healthyrecipesanaankeny
Love veggie-loaded recipes as much as I do? Check out my ebook, Veggie-Loaded Love, for oodles of veggie-packed recipes…including Flourless Chocolate Protein Muffins (with hidden greens) that will change your breakfast game….even with those picky eaters!
CARROT CHOCOLATE CHIP BREAD
Looking for a veggie-packed bread that’s gluten-free & dairy-free? Carrot Chocolate Chip Bread is loaded with sweet potatoes, carrots and bananas and a handful of chocolate chips for a little chocolatey goodness.
ingredients:
- ½ cup avocado oil or unsweetened applesauce
- 2 eggs
- ½ cup cane sugar (or coconut sugar)
- 1 banana, mashed
- ½ cup sweet potato, cooked and mashed
- ½ cup carrots, grated
- ½ cup chopped pecans
- 2 cups gluten free flour blend
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tsp vanilla
- ½ cup mini chocolate chips
instructions
- Preheat oven to 350 degree. Spray a bread loaf with non-stick spray.
- In a mixing bowl add the eggs, oil or applesauce, cane sugar, and vanilla, stir together.
- Add mashed banana and sweet potato, stirring together.
- Add the flour, salt, baking soda, cinnamon, and ginger, stirring everything together.
- Finally, fold in the pecans, carrots and chocolate chips.
- Pour into the greased bread loaf and bake for 50-55 minutes or until toothpick inserted in the center of the loaf comes out clean.
- Cool completely before cutting.
- Store leftovers in an airtight container for up to 5 days.
Hi! Looks good! Can this recipe be made into muffins?
Hi! Looks delicious! Can honey or maple syrup be used in place of the cane sugar?