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Pumpkin Carrot Bread

This pumpkin carrot bread is a great recipe for around Halloween when you can get local pumpkins at the farmers market or local grocery store. Plus, what kid doesn't love playing with pumpkin guts!
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Carrot, Pumpkin, Specialty Crop
Author: Sarah Buckman

Equipment

  • Cutting Board
  • Knife
  • Large Spoon
  • Baking Sheet
  • Large Bowl
  • Box Grater (can also use a hand grater)
  • Loaf Pan
  • Whisk (can also use a Hand Mixer or Stand Mixer)

Ingredients

Pumpkin Carrot Bread

  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar
  • 1 cup local pumpkin puree (from roasted pie pumpkin)
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1 cup local carrots grated
  • 1/2 cup pecans
  • 1/4 cup pumpkin seeds / pepitas

Whipped Cream

  • 1 pint Kilgus heavy cream
  • 2-3 tbsp powdered sugar
  • 1 tbsp vanilla extract

Instructions

Making the Bread

  • Preheat oven to 375°F.
  • Using a large chef knife, slice the top and stem off the pie pumpkin. Slice the pumpkin down the middle from top to bottom. Remove the seeds with a spoon.
  • Place both halves of pumpkin face down on a baking sheet and roast for 30-40 minutes or until the pumpkin is fully softened. Let cool.
  • In a large bowl, add softened butter, brown sugar and mix until thoroughly combined.
  • Scoop the roasted pumpkin out of the rind/skin. Add 1 cup of cooled pumpkin puree to the butter and sugar mixture and incorporate/mix together.
  • Add in the eggs, one at a time, then the vanilla extract.
  • Gradually add the flour, baking soda, baking powder, and salt.
  • Finely shred a cup of carrots and add to the batter along with the pecans. Mix the batter until everything is incorporated.
  • Pour batter into a greased loaf pan and top with additional pecans and pumpkin seeds.
  • Bake the loaf for 30-45 minutes or until an inserted toothpick comes out clean when inserted.
  • Let cool 30 minutes. This recipe is extra delicious with butter or whipped cream!

Making the Whipped Cream

  • In a large bowl, whip cream with a whisk for a couple of minutes until it starts to thicken into smooth soft peaks.
  • Beat in vanilla and powdered sugar until your peaks become a little firmer. Make sure not to over-beat, or the whipped cream will get lumpy and start to become butter!
  • Keep refrigerated and use on your Pumpkin Carrot Bread or other autumnal desserts!

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