Oatmeal Carrot Bread

This healthy quick bread was a hit at dinner tonight. Who says that fiber has to taste bad? I originally found this recipe in a Taste of Home cookbook that I checked out from the library. I made a few modifications and this is the result!

¾ c whole wheat flour

¾ c all-purpose flour
⅔ c packed brown sugar
½ c quick-cooking oats
2 t baking powder
1 t ground cinnamon
¼ t baking soda
¼ t salt
2 eggs, beaten
1 c finely shredded carrots
¾ c milk
⅓ c cooking oil



Grease bottom and ½ inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together flour, sugar, oats, baking powder, cinnamon, baking soda, and salt. Make a well in center of flour mixture; set aside.


In a medium bowl stir together eggs, carrots, milk, and oil. Add carrot mixture to flour mixture, stirring just until moistened. Spoon batter into the prepared pan, spreading evenly.


Bake in 350° oven for 55-60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on a wire rack. Wrap and store overnight for easier slicing.