The school holidays for us were 5 weeks and what felt like one month long. By the final week I think everyone was ready to get back to a normal routine! Are you back to school yet? Well, why not send your kids off back to school with this delicious and perfectly spiced Carrot Blueberry and Orange Loaf nestled in their lunchboxes. It is so good, just bursting with flavour.
I love developing recipes that have vegetables in them, and this recipe is full of goodies and is relatively low in sugar. But I think one of the things I like about this is that Mr 7, who has firmly eschewed blueberries for the best part of two years, actually eats this Carrot Blueberry and Orange Loaf. And he loves it.
I have tested this with Carrot, Blueberry and Orange Loaf without the maple syrup and it was still nice, so you could totally just omit this. But I did prefer the flavour with the maple syrup. It seemed to highlight the other flavours.
Are you loving the sound of this recipe? You will also adore this Healthy Banana Bread or these Lemon Yogurt Mini Loaves. Or are you looking to use up some carrots? Why not try these delicious Carrot Oat Cookies or go savoury with these Carrot Cheddar and Poppy Seed Crackers.Print
This Perfectly Spiced Carrot Blueberry and Orange Loaf is light and full of goodness. Bursting with flavour, made with wholemeal flour and nut free. Perfect for snacks or lunchboxes.
- one ripe large banana (200g)
- 1/2 cup oil
- 2 eggs
- 1/2 cup greek yogurt
- 1/3 cup maple syrup
- juice of one small orange
- zest of one small orange
- 1 1/2 tsp cinnamon
- 150g grated carrot (2 medium)
- 50g (1/2 cup) blueberries
- 1 1/2 cup wholemeal flour
- 1 1/2 tsp baking powder
- Preheat your oven to 170c and grease and line a 23x12cm loaf pan
- In a large bowl thoroughly mash the banana then whisk in the oil, eggs, yogurt, maple syrup, orange juice, orange zest and cinnamon until well combined
- Mix in the carrots and blueberries and stir to combine
- Add the flour and baking powder and mix together until just combined, taking care not to over mix
- Spread the mixture evenly into the loaf pan
- Bake for around 45 minutes or until a skewer inserted into the centre of the loaf comes out clean
- Allow to cool slightly in the tin for around 10 minutes before removing from the pan and cooling further on a wire backing rack