Vegan and Gluten-Free Low-Sugar Carrot Bread

Submitted by kathleenkirbyturner

"I adapted this recipe from the Carrot Bread recipe on Bestcarrotrecipe.com It is only lightly sweet which makes it perfect as a breakfast bread. It's great as is, or toasted."

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Yields: 1 loaf
• Serves: 10

ingredients

• 1 1⁄2 cups gluten-free flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 teaspoon xanthan gum
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1⁄2 teaspoon allspice
• 1⁄2 cup pecans, chopped
• 2 teaspoons egg substitute
• 1⁄4 cup water
• 2⁄3 cup agave syrup
• 2⁄3 cup cooking oil
• 1 cup carrot puree (about 5 medium carrots, or carrot baby food works too)

directions

1. Preheat oven to 350. Spray a 9x3 loaf pan with cooking spray.
2. If you are using fresh carrots, make the puree by cooking the carrots until soft and then blending. I used 5 medium carrots.
3. Combine all the dry ingredients EXCEPT egg substitute in a large bowl and whisk until combined.
4. In a large bowl combine the egg substitute and water whisking until completely mixed. Add in all the remaining wet ingredients and mix well.
5. Pour the wet ingredients into the dry and mix just until combined.
6. Pour into the prepared pan and bake 50 to 55 minutes.