Oatmeal Carrot Cake Bread Recipe

Name: Oatmeal Carrot Cake Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quaker Oats (quick or old fashioned, uncooked); 1/2 cup nonfat milk; 2 1/2 cups all-purpose flour; 1 cup brown sugar, firmly packed; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt (optional); 1 1/2 cups carrots, shredded (about 3 medium); 1/2 cup raisins; 1 (8 ounce) can crushed pineapple with juice, undrained; 4 egg whites or 2 eggs, lightly beaten; 1/4 cup vegetable oil; 1 teaspoon vanilla

Servings: persons

1 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup nonfat milk
2 1/2 cups all-purpose flour
1 cup brown sugar, firmly packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1 1/2 cups carrots, shredded (about 3 medium)
1/2 cup raisins
1 (8 ounce) can crushed pineapple with juice, undrained
4 egg whites or 2 eggs, lightly beaten
1/4 cup vegetable oil
1 teaspoon vanilla

1
Heat oven to 350u00b0F Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray or grease lightly.
2
For bread, combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), egg whites, oil and vanilla; mix well.
3
In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots and raisins. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
4
Bake 60 to 75 minutes or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.
5
For cream cheese spread, beat together all ingredients in small bowl until smooth. Store tightly covered in refrigerator up to 3 days.
6
CREAM CHEESE SPREAD (optional).
7
4 ounces reduced-fat cream cheese, softened
8
2 teaspoons firmly packed brown sugar
9
1/4 teaspoon vanilla.

922

kcal

Calories

Fat

143

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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: 1 cup Quaker Oats (quick or old fashioned, uncooked), 1/2 cup nonfat milk, 2 1/2 cups all-purpose flour, 1 cup brown sugar, firmly packed, and more.

Yes, Oatmeal Carrot Cake Bread falls under the Baking & Desserts 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!

Oatmeal Carrot Cake Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions