Fruit & Carrot Breakfast Bread

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Servings: 8 Difficulty: Intermediate
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A hearty, sweet-and-spiced quick bread perfect for camping breakfasts or cozy weekend mornings.
Fruit & Carrot Breakfast Bread recipe image
Fruit & Carrot Breakfast Bread recipe image
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Fruit & Carrot Breakfast Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 282.5

Description

This Fruit & Carrot Breakfast Bread is a comforting, rustic quick bread that blends the sweetness of dried fruits with the earthy crunch of carrots and almonds. Using a simple pancake mix base, it is incredibly easy to prepare and requires no yeast or rising time. The combination of cinnamon, vanilla, and honey creates a warm, aromatic flavor profile that feels indulgent yet wholesome. Whether you are baking it in a Dutch oven over a campfire or in your home oven, this bread stays moist and dense with every bite.

Ingredients

Directions

  1. Preheat your oven to 350F (175C). If using a Dutch oven over a campfire, arrange coals as directed in notes.
  2. In a large bowl, combine the pancake mix, cinnamon, raisins, chopped dried apples, chopped almonds, shredded coconut, and dry scrambled egg mix.
  3. Peel and shred the carrots until you have approximately 4 cups. Add the carrots to the dry mixture.
  4. In a separate small container, combine the oil (or melted margarine), honey (or sugar), and vanilla extract. Stir until well blended.
  5. Pour the wet ingredients into the bowl with the dry mix. Add the water.
  6. Stir everything together thoroughly until just combined and no dry pockets remain. Do not overmix.
  7. Grease a 9x5 inch loaf pan or a Dutch oven with oil or cooking spray.
  8. Pour the batter into the prepared pan, smoothing the top with a spatula.
  9. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. If baking in a Dutch oven, place 10-15 coals on the bottom and 20 on the lid, baking for 25-35 minutes.
  10. Let the bread cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 282.5kcal
% Daily Value *
Total Fat 16.2g25%
Saturated Fat 4.9g25%
Cholesterol 4.9mg2%
Sodium 463.3mg20%
Total Carbohydrate 33.3g12%
Dietary Fiber 3.9g16%
Sugars 20.4g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Camping Tip: If baking over a fire, place the Dutch oven on a bed of coals. Put a lid on the pot and pile more coals on top to simulate oven heat. Rotate the pot occasionally for even cooking.

Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze slices for longer storage.

Substitutions: You can substitute real eggs for the dry egg mix if you have refrigeration available. Use 2 large eggs instead. Coconut oil can replace vegetable oil for a richer flavor.

Texture Note: The bread will be dense and moist due to the high content of carrots and fruits. This is normal for this type of quick bread.

Keywords: carrot bread, breakfast bread, camping recipe, dutch oven baking, fruit bread, pancake mix recipe, quick bread, cinnamon raisin, vegetarian breakfast, honey sweetened, dried fruit, almond topping, camping breakfast, moist bread, easy baking, carrot cake bread, outdoor cooking, spiced bread, healthy breakfast option
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