This breakfast bread recipe tastes more like dessert than breakfast! You can reuse leftover carrots and cranberries from your holiday feast to create this delectably sweet treat.
How To Make Cranberry Carrot Breakfast Bread
Ingredients
- 3 cups all-purpose flour
- 1 ½ tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup granulated sugar
- 3 eggs, beaten
- 1 tbsp vanilla extract
- 1/2 cup canola oil
- 1/2 cup sweetened applesauce
- 3/4 cup cranberries, dried
- 2 cups carrots, shredded
Instructions
- Preheat oven to 350°F.
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Spray 2 large loaf pans with cooking spray and set aside.
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In a large mixing bowl, combine flour, cinnamon, baking powder and baking soda. Mix well and set aside.
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Combine sugar and eggs in a separate large bowl with an electric mixer on medium speed for 2 minutes.
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Gradually add vanilla and oil, mixing for 1 more minute.
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Mix in applesauce and flour mixture with a large spoon until evenly textured.
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Add in cranberries and carrots. Mix everything together.
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Split the batter enough to fit evenly into the 2 loaf pans. Bake for 50 minutes.
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When finished, turn off the oven and let the loaves cool on the racks for 10 minutes.
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When done cooling, remove from oven and cut each loaf to serve.
Nutrition
- Sugar: 40g
- :
- Calcium: 66mg
- Calories: 500kcal
- Carbohydrates: 80g
- Cholesterol: 61mg
- Fat: 17g
- Fiber: 3g
- Iron: 3mg
- Potassium: 191mg
- Protein: 7g
- Saturated Fat: 2g
- Sodium: 266mg
- Vitamin A: 5435IU
- Vitamin C: 2mg
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