Honey Butternut Carrot Bread Recipe

Name: Honey Butternut Carrot Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Butternut Puree (1 Medium Butternut); 1 cup Grated Carrot (1 Large Carrot); 2 Eggs, Lightly Beaten; 1/3 cups Olive Oil; 1/3 cups Honey; 1-1/4 cup Whole Wheat Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1/4 cups Sunflower Seeds; 1/4 cups Pumpkin Seeds; 1-1/2 teaspoon Ground Cinnamon; 1 teaspoon Ground Nutmeg; 1/2 teaspoons Ground Cloves; 1/4 teaspoons Ground Ginger

Servings: persons

2 cups Butternut Puree (1 Medium Butternut)
1 cup Grated Carrot (1 Large Carrot)
2 Eggs, Lightly Beaten
1/3 cups Olive Oil
1/3 cups Honey
1-1/4 cup Whole Wheat Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
1/4 cups Sunflower Seeds
1/4 cups Pumpkin Seeds
1-1/2 teaspoon Ground Cinnamon
1 teaspoon Ground Nutmeg
1/2 teaspoons Ground Cloves
1/4 teaspoons Ground Ginger

1
Preheat oven to 175u00b0C (about 350u00b0F) and grease and lightly flour a 9 x 5 inch loaf pan.
2
Slice the butternut into cubes and steam for about 15 minutes until very soft. Puree until very smooth.
3
In a mixing bowl, stir butternut puree, grated carrot, eggs, olive oil and honey.
4
In a separate bowl, place flour, baking soda, salt, sunflower seeds, pumpkin seeds, ground cinnamon, ground nutmeg, ground cloves and ground ginger and stir together.
5
Stir the butternut mixture into the dry ingredients until well combined. Pour the mixture into the loaf pan, top with a few sunflower seeds and pumpkin seeds (optional).
6
Bake for about 50 minutes until a toothpick comes out clean.

1382

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Butternut Puree (1 Medium Butternut), 1 cup Grated Carrot (1 Large Carrot), 2 Eggs, Lightly Beaten, 1/3 cups Olive Oil, and more.

Yes, Honey Butternut Carrot Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey Butternut Carrot Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions