Pistachio Carrot Bread
Pistachio Carrot Bread is a wholesome and healthful bread, layered with rich with natural flavors and sweetened with grated carrots, ripe bananas, honey and dates. There’s chocolate of course, too.
Pistachio nuts are an amazing great source of protein, fiber and antioxidants!
This is a great snack if you are eating healthy or training for a big race. You can take it to the office, pack it in your lunch or serve it for brunch. It’s terrific on its own, or to turn the Pistachio Carrot Bread into a dessert, top it with our Pistachio Maple Cream Cheese Frosting (recipe below).
Oftentimes, we will slice the bread (unfrosted) into 1-inch individual pieces, wrap it in the foil and seal in a freezer proof bag. You can defrost it overnight in the refrigerator and it a great snack or breakfast!
For vegans, substitute the eggs, milk and chocolate chips. If you are gluten free, substitute the all-purpose flour. See the Notes section for additional details.
The Pistachio Carrot Bread is easy for beginners. You will need a small personal blender for this recipe.
Pistachio Carrot Bread
ingredients:
- 2 cups of rolled oats
- 1 cup of pistachios, divided
- ½ cup of all-purpose flour
- ½ tsp. of each: cinnamon, all spice and cardamom
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 ¼ cup of carrots (5-7 large carrots), grated
- 2-3 large overripe bananas, pureed
- ¼ cup of canola oil
- ¼ cup honey
- ¼ cup milk, at room temperature
- ½ cup firmly packed brown sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon of almond extract
- 1 teaspoon of orange zest, optional
- 1 cup dark (or semi-sweet, based on preference) chocolate chips
- ½ cup of dried dates, diced
- 1 package of cream cheese, softened to room temperature
- ¼ cup of butter, softened to room temperature
- ½ teaspoon of maple extract
- 1 tablespoon of maple syrup
- 1 tablespoon of milk
- 1 teaspoon of orange zest
- ½ teaspoon of salt
- 1 package of powdered sugar (4 cups), sifted
- ¼ cup of chopped pistachios, plus 1 tablespoon of whole pistachios
instructions:
How to cook Pistachio Carrot Bread
- Preheat oven to 350°F. Prepare a 9x5 loaf pan with parchment paper.
- Pulse oats in a small personal blender until finely ground. Place in a large mixing bowl. Next, grind ¼ cup of pistachios in the blender just until finely ground (the consistency should be like the ground oats).
- In a big bowl, whisk together ground oats, ground pistachios, flour, spices, baking powder, baking soda and salt until combined. Set aside.
- In a medium bowl, stir together carrots, banana puree, oil, honey, milk and sugar. Add the eggs, one at a time, extracts and optional zest to the wet ingredients.
- Gently stir the wet ingredients into the dry until moistened (do not over mix).
- Fold in the chocolate chips and dates.
- Pour batter into prepared pan and let the flavors marry for 10-15 minutes.
- Bake for approximately 50-55 minutes, rotating the pan in the oven halfway through the baking time. Cover the loaf with parchment paper for the last 10 minutes.
- In a stand mixer fitted with a paddle attachment, whip the softened cream cheese and softened butter together for 3 minutes. Add the extract, syrup, zest and salt.
- Slowly add the powdered sugar until a frosting consistency form. Mix in chopped pistachios.
- Frost the Pistachio Carrot Bread. Top with remaining whole pistachios.
NOTES:
• Add ½ cup of chopped dried cherries or apricots for a tangy contrast.
• For vegans, substitute the eggs, milk and chocolate chips. Replacements include- Egg (substitute for 2 eggs)- 2 tablespoons of flax meal with 6 tablespoons of water; mix and let combine for 5 minutes. Milk- ¼ cup of unsweetened almond milk. Chocolate chips-replace with vegan chocolate chips. • To make a gluten free bread, substitute the all-purpose flour for equal parts with a 1:1 flour product. • The Pistachio Carrot Bread freezes well. Slice the bread into 1-inch individual pieces, wrap it in the foil and seal in a freezer proof bag. You can defrost it overnight in the refrigerator.
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