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Carrot Chocolate Chip Breakfast Bread
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Carrot Chocolate Chip Breakfast Bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Course: Breakfast
Cuisine: Dairy-free, Gluten-free, Paleo
Servings: 1 loaf
Author: anaankeny.com
Ingredients
  • 1/2 cup avocado oil or unsweetened applesauce
  • 2 eggs
  • 1/2 cup cane sugar or coconut sugar (paleo-friendly)
  • 1 medium banana, mashed
  • 1/2 cup sweet potato, cooked & mashed
  • 1/2 cup carrots, grated
  • 1/2 cup chopped pecans
  • 2 cups gluten-free flour blend or cassava flour (paleo-friendly)
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ginger
  • 1 tsp vanilla
  • 1/2 cup dairy-free chocolate chips
Instructions

  1. Preheat oven to 350 degree.  Spray a bread loaf with non-stick spray.

  2. In a mixing bowl add the eggs, oil or applesauce, cane sugar, and vanilla, stir together.

  3. Add the mashed banana, sweet potato, and grated carrots.  Fold together.

  4. Add the flour, salt, baking soda, cinnamon, and ginger, stirring everything together.

  5. Lastly fold in the chopped pecans and chocolate chips.

  6. 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.

  7. Cool completely before cutting.

Recipe Notes

Store leftovers in an airtight container for up to 5 days.

Freezer-friendly.