Looking for a veggie-packed bread that’s gluten-free & dairy-free?  Carrot Chocolate Chip Breakfast Bread is packed with sweet potatoes, carrots and bananas and a handful of chocolate chips for a little chocolaty goodness.

Originally posted on The Natural Nurturer

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 chocolaty goodness with each bite.  Here at our house Carrot Chocolate Chip Breakfast Bread is a well loved bread. The kids love to eat a slice at breakfast or snack time. 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 Breakfast 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. I love adding veggies to baked goods. A couple other veggie-loaded baked goods the kids enjoy are my Banana Chocolate Chip Mini Muffins and Coconut Granola Clusters with Carrots.

A slice of Carrot Chocolate Chip Breakfast 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, going down the zip-line, 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 Breakfast 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. Next 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.  Lastly, 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. Finally the most important step comes now…enjoy every last crumb!

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