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JoJo’s Carrot Cake Recipe

JoJo’s Carrot Cake Recipe
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★★★★★

5 from 25 reviews

Enjoy this perfectly spiced and healthier Low Sugar Pumpkin Bread, a celebration of fall flavors. Made with ripe banana, canned pumpkin, Greek yogurt, and a touch of maple syrup, this moist bread is packed with warm pumpkin pie spices and studded with chocolate chips for a deliciously balanced treat that is lower in sugar than traditional recipes.

Ingredients

Scale

Wet Ingredients

  • 1 ripe banana
  • ½ cup canned pumpkin
  • 2 tbsp Greek yogurt
  • ¼ cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup all purpose flour
  • 1 tsp pumpkin pie spice
  • ¼ tsp ground cinnamon
  • pinch salt
  • ½ tsp baking soda
  • ½ tsp baking powder

Add-ins

  • ½ cup chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread.
  2. Mash Banana and Mix Wet Ingredients: In a mixing bowl, mash the ripe banana using a fork or handheld mixer. Fold in the canned pumpkin and Greek yogurt gently with a rubber spatula until well combined.
  3. Add Sweeteners and Flavorings: Beat in the maple syrup, egg, and vanilla extract to the pumpkin mixture until smooth and fully incorporated.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, pumpkin pie spice, ground cinnamon, salt, baking soda, and baking powder.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to form a batter. Avoid overmixing to keep the bread tender.
  6. Fold in Chocolate Chips: Gently fold the chocolate chips into the batter for a sweet surprise in every bite.
  7. Prepare Pan and Bake: Grease an 8×4 or 9×5 inch loaf pan. Pour the batter into the pan, smoothing the top. Optionally, sprinkle additional chocolate chips on top for extra chocolate flavor. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and enjoy your moist, flavorful pumpkin bread.

Notes

  • You can substitute all purpose flour with whole wheat flour for a heartier loaf.
  • Using canned pumpkin is convenient and works well, but fresh cooked and pureed pumpkin can also be used.
  • Adjust the amount of chocolate chips to your preference or omit for a less sweet bread.
  • Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a vegan version, replace the egg with flaxseed or chia egg, and use a plant-based yogurt.

Nutrition

Keywords: low sugar pumpkin bread, healthy pumpkin bread, pumpkin bread recipe, fall recipes, Greek yogurt pumpkin bread, pumpkin bread with chocolate chips

Find it online: https://cheflenacooks.com/jojos-carrot-cake-recipe/