Carrot Pumpkin Bread

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Pumpkin is a sublime ingredient in baking, it makes the baked goods delicious, moist and gives an amazing depth.

And this pumpkin, carrot bread is one of those delicious breads you can enjoy with a cup or tea or coffee.

I lived in Tokyo for 9 years and one of the things I loved the most about that place is, the four seasons and specially Autumn season!

Autumn is my favourite season and in Japan it was just splendid. Every year we used to go either Aomori Prefecture or to Hokkaido to see the leaves and every year we would be mesmerised. The leaves, the pumpkin flavour lattes, breads and the Aomori apples was always the highlight of the Autumn in Japan.

Now I live in Singapore where there is no Autumn season but the pumpkins are widely available in the markets. And when life gives you pumpkins you have to make a bread out of it.

A few days ago I bought a lot of carrots thinking I will make a Carrot Pudding but never got it to it so I had to finish them. I had some home made pumpkin puree too so I though why not mix these two and make a bread out of it. The first recipe I tried wasn’t that successful but this recipe was an absolute delight.

I added some warm spices because ahem, it is an Autumn season and Pumpkin combination after all, but to make it more interesting I added some Cointreau and fresh rosemary. Ahh let me tell you, it is a brilliant combination!

Do give this recipe a try and I am sure you will love it as much as I did!


  • 1 ¾ cup plain flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp clove powder
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder
  • ¼ tsp nutmeg powder
  • ¼ tsp salt
  • 1 tsp orange zest
  • 1 tsp rosemary roughly chopped
  • 30 ml cointreau
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 cup grated carrots
  • ½ cup coconut oil
  • ¼ cup milk
  • ½ cup packed brown sugar
  • A few orange slices a sprig of rosemary picked


Preheat the oven 180 degrees Celsius /350 degrees Fahrenheit. Line a tin with a baking prchment and grease it well.

Mix the pumpkin puree and carrots well.

Sift both flours with spices, salt, baking powder and soda.

Mix the oil and sugar well, add in the eggs and whisked it well. Add in the orange zest, rosemary and Cointreau. Add in the flours in 3 parts, don’t over mix.

Add in the milk, mix well. Pour the batter in a greased and lined tin.

Bake it for 20 minutes. Place the orange slices and rosemary and bake for another 25 minutes or a toothpick comes out clean in a preheated oven.

Cool on a wire rack and then slice it.

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  • Reply Rashmi Tambe 2019-03-25 at 17:51

    The recipe looks amazing! However, I feel that suger proportion is less. For 1 3/4 cup floor + 1 cup almond floor, just 1/2 cup of sugar – would it be less? Also what is cointreau? Please share the recipe of homemade puree as well.

    • Reply Gayatri Singh 2019-03-26 at 09:59

      The carrots and pumpkin puree are usually very sweet and we both don’t like too sweet 😀 but you can add more sugar if you want.

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