Healthier Pumpkin & Carrot Loaf

This scrummy recipe is based on one I found in an old "Real" mag from one of the supermarkets. It has the usual white sugar and vegetable oil found in so many old recipes, so I'll show you how I adapted it to be refined-sugar free and a whole lot healthier. It makes a really soft, "fluffy" (according to the little Lunchbox Princess!) loaf that's loaded with veges, but is very kid-friendly. Ideal for the lunchbox or afternoon tea! I must admit that the kids didn't get much of this...my husband and I scoffed way more than we should have! 

ORIGINAL RECIPE:

(the ingredients in red are the ones I tweaked in my new and improved version!)

1.5 cups flour

1 tsp cinnamon

1 tsp baking soda

1/4 tsp salt

1 cup sugar

1/2 cup grated carrot

1/2 cup raisins

3/4 cup pumpkin, steamed, mashed and cooled

2 eggs

1/2 cup vegetable oil

1/4 cup water 

NEW AND IMPROVED PUMPKIN AND CARROT LOAF

I removed the salt and completely cut out the sugar. To add in some sweetness, I added warmed honey. Remember, in adapting a recipe, you need to consider the dry ingredient vs wet ingredient balance otherwise it will come out completely wrong! Since I was adding liquid with the honey, I removed the water. I increased the vegetable measures slightly as I thought the extra pumpkin would boost the natural sweetness a little more, and also because I needed to add some extra bulk to the ingredients as my honey measure was a slightly larger than the water measure that was replaced. I also removed the raisins to further reduce the sugar content. Lastly, I subbed the vegetable oil with melted coconut oil. Sooo...the new recipe looks like this:

1.5 cups flour

1 tsp cinnamon

1 tsp baking soda

1 large carrot, grated

1/3 cup honey

1/2 cup coconut oil

1 cup pumpkin, steamed, mashed and cooled

2 eggs

Preheat oven to 180 degrees C. Grease a 21cm x 10cm loaf pan. Sift the flour, cinnamon and baking soda into a large bowl. Tip in the grated carrot, stir to mix and make a well in the centre. In a pot on the stove, or in a jug in the microwave, gently warm the honey and coconut oil together until they have melted. Leave to cool a little, then whisk in pumpkin and eggs. Pour pumpkin mixture into well and stir everything together gently. Pour into prepared loaf tin and level off the top with a spatula. Bake in oven. I forgot to time how long it took to cook! But basically just until it starts to smell delicious, is golden on the top, and a skewer inserted into the middle comes out clean! Allow to stand in the tin for 5 mins, then turn out onto a wire rack to cool (although it tastes amazing while still warm too!). Store in an airtight container.