Pumpkin Carrot Cake Bread

Posted: September 14, 2011 at 7:02 pm

Fall time always makes me crave two things – pumpkin and desserts with cream cheese frosting, namely carrot or red velvet cakes. I always kept the two separate, but what if…what if…the two could make a perfect match and combine for a baked treat to satisfy all my fall stomach’s desires? I had to give it a try. Pumpkin bread. Carrot cake. The two together…to crumble atop oatmeal, top with honey greek yogurt as an afternoon snack, or stuff slice by slice into your mouth anytime of day for dessert. What? I have no recollection of that ever happening. No matter what way you choose to eat it…make this recipe!


Pumpkin Carrot Cake Bread

Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 25 minutes


  • 1 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/2 cup canned pumpkin
  • 1/2 cup  packed brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 cup grated carrot
  • 1/4 cup chopped walnuts or other optional mix-ins: raisins, chocolate chips, etc.

Step By Step Instructions

Preheat oven to 400°F.

Sift together the flour, baking powder, pumpkin pie, and salt into a large mixing bowl; set aside. Mix the egg, pumpkin, brown sugar, and vanilla in a separate bowl. Add the wet ingredients to the dry and stir until just evenly combined. Do not over-mix. Fold in grated carrots and chopped walnuts or other mix-ins.

Spray a regular sized loaf pan well with cooking spray. Pour batter into pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Let cool for at least fifteen minutes before slicing and serving.


And go a little crazy with a cream cheese frosting, a glaze, or a streusel topping if you like. I’ll take a slice!

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28 Comments to “Pumpkin Carrot Cake Bread”
  1. Oh Tina, that looks SOOO good!

    Have you ever tried my two ingredient pumpkin bread/cookies/muffins?

    Just mix a box of spice cake mix (carrot works too) with 1 can of pure pumpkin and bake! You can add an egg white too, but don’t have to.

    So easy and SO good. But cream cheese icing makes it. I may need to eat something pumpkiny after dinner tonight! 😉

  2. LOVE this uncomplicated recipe!!!

  3. katie says:

    Looks so GOOD! Saw your tweet about something good pumpkin ! Yummmmmmmy! Im coming over, I will bring the Cake Vodka ; )

  4. So much pumpkin already!! And its not even fall…. I LOVE IT! Great recipe, I am cracking out the pumpkin stat 🙂

  5. Wow does that look delish! I can only imagine atop my fav greek yogurt, mmm mmm! 😉

  6. Oh dang. That looks AMAZING! I am making this fo’ sho’!

  7. GIRL…you always have the BEST recipes! I have to try this one, thank you!!

  8. Yum! Yum! Yum! You know it’s almost Autumn when pumpkin-filled recipes are all over Blog World! I’m so excited! 🙂

  9. Mmm, it looks so nice and moist! I would love a warm slice with apple butter or almond butter 🙂 Ohh, or maple peanut butter! Is it time for breakfast yet?

  10. Khushboo says:

    Get in my mouthhh!

  11. Amy says:

    Oh wow, this looks delicious! I am totally trying this over the weekend 🙂

    • Tina says:

      Let me know if you do. It is SO good. The perfect texture – dense, moist, slightly chewy and with the nuts mixed in. MMM!

  12. Claire says:

    Yummy! Can you come cook for me, Tina?? I did an apple-pumpkin muffin yesterday. I know this is beside the “yummy” point but I wonddddder if there is a way to concoct a protien-sugar-free-ish frosting that still tastes good? Doubtfulll 😉

  13. […] fabulous. Looking mighty fine. I nabbed two thick slices of my Pumpkin Carrot Cake Bread I whipped up yesterday afternoon along with a banana for my breakfast this […]

  14. Oh my goodness, can’t wait to make this recipe! Looks so good and tasty! Thanks for sharing. 🙂

  15. Ela says:

    That sounds so yummy–carrot and pumpkin totally get me: what a great idea! I’ll try to make it gf and vegan–will get back to you and let you know how I do!

  16. […] each of cranberry butter and peanut butter, a sprinkle of raisins, and half a crumbled slice of Pumpkin Carrot Cake Bread. I can now face the weekend with a smile on my face. Not that I wouldn’t anyways. I have some fun […]

  17. When you first tweeted about this recipe, I marked it “favorite” so I can go back and read it when I had access to my computer.

    I love all the ingredients and even better that I have all of them in my pantry. I might add some shredded coconut in the mix since I love that stuff.

  18. Traci says:

    I saw you tweet about this.. I love the Fall time and I love just about anything with pumpkin in it  This looks so good … Will have to give this a try soon!

  19. […] recipes to try this week if I feel up to it, energy-wise. They are these No-Bake Energy Bites and Pumpkin Carrot Cake Bread. Have you found any new recipes lately that you are waiting to […]

  20. […] and my desire increased even more! At some point during this season I want to recreate Tina’s pumpkin carrot cake bread, Julie’s pumpkin oatmeal muffins, and Katie’s pumpkin spice latte for […]

  21. […] did make the Pumpkin Carrot Cake Bread which turned out okay. The recipe needs some work, in my opinion, which I may or may not do myself. […]

  22. Melissa says:

    I made this last night, and it’s so good! I was a little hesitant because I’m not a huge pumpkin fan, but I was super impressed! I used applesauce instead of oil, and it turned out great. Next time I plan to try it with some diced apples or maybe some chocolate chips. Thanks for a delicious recipe, Tina!

  23. […] then I saw Tina’s Pumpkin Carrot Cake Bread and was thoroughly intrigued that something could be both pumpkin and carrot, both cake and […]

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