Fruit & Carrot Breakfast Bread

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.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 8

Calories: 282.5

Dietary: Gluten-free, Vegetarian

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

4 cup Pancake mix
4 teaspoon Cinnamon
1 cup Raisins -- golden preferred
1/2 cup Dried apples -- chopped
1 cup Almonds -- chopped
1 cup Coconut -- shredded
1/2 package Dry scrambled egg mix
4 cup Shredded carrots
1 cup Oil or Margarine
2 teaspoon Vanilla -- optional
1 cup Honey -- or sugar
1 1/4 cup Water

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.

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Read it online: https://www.chefs-mate.com/recipe/fruit-carrot-breakfast-bread/