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Date-Sweetened Carrot Bread

This nutrient-packed vegan carrot bread is tender and moist, made with whole wheat flour, and sweetened only with dates!
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Prep Time:20 minutes
Cook Time:1 hour
Servings: 9

Ingredients

  • 160 grams Medjool dates1 pitted
  • 150 grams silken tofu
  • 60 ml (¼ cup) soy milk
  • 2 tsp miso
  • 1½ tsp apple cider vinegar
  • 1 tsp vanilla extract
  • ½ tsp grated ginger or ¼ tsp dry ground ginger
  • 30 grams (2 tbsp) walnut butter2
  • 200 grams carrots peeled and shredded
  • 1 tsp orange zest from about ½ an orange
  • 180 grams (1½ cups) whole wheat flour
  • 56 grams (½ cup) almond flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup optional add-ins like raisins, walnuts, or pumpkin seeds

Instructions

  • Preheat oven to 350°F. Line an 8x4-inch loaf pan with parchment paper.
  • Blend: Add dates, silken tofu, soy milk, miso, vinegar, vanilla extract, and grated ginger to a blender. Blend on high until well combined - it's okay if there are a few specs of dates, but they should be mostly blended.
    160 grams Medjool dates1, 150 grams silken tofu, 60 ml (¼ cup) soy milk, 2 tsp miso, 1½ tsp apple cider vinegar, 1 tsp vanilla extract, ½ tsp grated ginger
  • Mix in remaining wet ingredients: Transfer blended mixture to a large bowl and mix in walnut butter, carrots, and orange zest.
    30 grams (2 tbsp) walnut butter2, 200 grams carrots, 1 tsp orange zest
  • Whisk dry ingredients: In a separate bowl, whisk together whole wheat flour, almond flour, baking powder, baking soda, cinnamon, and nutmeg.
    180 grams (1½ cups) whole wheat flour, 56 grams (½ cup) almond flour, 1½ tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ¼ tsp nutmeg
  • Combine: Add dry ingredients to the wet ingredients and fold together until just combined and no dry flour is left. Add add-ins if using and fold to distribute.
  • Bake: Transfer batter to lined loaf pan. Tap the pan on the counter a few times to level out the batter, then place on the middle rack of your oven. Bake for 60-70 minutes, until a skewer inserted in the center comes out clean or with some moist crumbs.
  • Cool: Place the pan on a wire rack and cool in the pan for 10 minutes, then carefully remove the bread from the pan. Place the bread directly on the wire rack to finish cooling.

Notes

1) Dates: Use a variety of dates that are very soft and sweet. Medjool dates are most common (I used Bam dates).
2) Walnut Butter: You can substitute with another nut or seed butter like almond butter, peanut butter, or tahini.