Carrot Yogurt Bread

📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Bread A wholesome, low-fat, and sugar-free Carrot Yogurt Bread packed with whole wheat flour, wheat germ, bran, and sunflower seeds. Naturally sweetened with molasses and orange juice, this dense loaf is perfect for a healthy breakfast or snack.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	1 hour	None	10 servings

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🔪 Key Equipment

• Large mixing bowl
• Medium mixing bowl
• Bread pan
• Spatula
• Measuring cups
• Measuring spoons

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Ingredients

Wet Ingredients & Mix-ins

Measurements	Ingredients	Prep / Notes
1 cup	Carrots	grated
1 cup	Yogurt	None
1/2 cup	Orange Juice	None
1/2 cup	Molasses	None
1/2 cup	Raisins	None
1/2 cup	Sunflower Seeds	None
1/4 cup	Vegetable Oil	None
3	Egg Whites	slightly beaten
1/2 tsp	Vanilla Extract	None

Dry Ingredients

Measurements	Ingredients	Prep / Notes
2 cups	Whole Wheat Flour	None
1/2 cup	Wheat Germ	None
1/2 cup	Bran	None
1 1/2 tsp	Baking Soda	None
2 tsp	Cinnamon	None
1/4 tsp	Nutmeg	None

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Instructions

Step 1: Mix Wet Ingredients

1. Place the 1 cup grated carrots, 1 cup yogurt, 1/2 cup orange juice, 1/2 cup molasses, 1/2 cup raisins, 1/2 cup sunflower seeds, 1/4 cup vegetable oil, 3 slightly beaten egg whites, and 1/2 tsp vanilla extract in a large bowl.
2. Beat these ingredients together until well combined.

Step 2: Combine Dry Ingredients

3. In a medium bowl, thoroughly combine the 2 cups whole wheat flour, 1/2 cup wheat germ, 1/2 cup bran, 1 1/2 tsp baking soda, 2 tsp cinnamon, and 1/4 tsp nutmeg.

Step 3: Combine and Bake

4. Fold the dry ingredients gradually into the carrot mixture until just blended.
5. Place the batter in a lightly oiled bread pan.
6. Bake at 325°F for about 1 hour until a toothpick inserted into the center of the loaf comes out clean and the top is firm and golden brown.

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💡 Make-Ahead & Storage: Store wrapped tightly in plastic wrap at room temperature for up to 3 days, or freeze sliced portions for up to 3 months.

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Original Recipe Scan