Wholemeal Carrot, Cheddar & Pumpkin Seed Quick Loaf
A vegetable-rich wholemeal quick loaf studded with cheddar and pumpkin seeds—savory, sliceable and perfect for autumn.
Best for Vegetable-enriched lunches and portion-controlled snacking
This British-inspired quick loaf turns grated carrot and wholemeal flour into a sliceable, savory loaf without yeast. Greek yogurt and eggs keep the crumb tender while mature cheddar and pumpkin seeds add savory richness and autumnal crunch. Portion-friendly and fridge- or freezer-ready, it’s ideal for lunchboxes, soup sides or a sensible snack.
Ingredients
- 220 g Wholemeal flour
- 60 g plain flour
- 40 g rolled oats
- 12 g Baking powder , ≈ 3 teaspoons
- 2 g bicarbonate of soda
- 6 g fine sea salt
- 1 g black pepper
- 2 large eggs , room temperature
- 120 g Plain Greek yogurt , full-fat or low-fat
- 60 ml Milk , room temperature
- 60 ml olive oil , extra virgin
- 15 ml maple syrup , optional, adds slight sweetness and moisture (optional – can be omitted)
- 250 g carrots , about 2 medium carrots
- 120 g mature cheddar , reserve about 20 g for topping
- 60 g Pumpkin seeds , mix 40 g into batter, reserve 20 g for sprinkling
- 5 ml olive oil
Instructions
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1
Preheat the oven to 180°C. Grease and line a 23 x 13 cm (9 x 5 in) loaf tin with baking paper and brush the paper with 5 ml olive oil.
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2
In a large bowl whisk together the wholemeal flour, plain flour, rolled oats, baking powder (12 g), bicarbonate (2 g), salt (6 g) and black pepper (1 g) until evenly combined.
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3
In a separate bowl whisk the eggs with the Greek yogurt (120 g), milk (60 ml), olive oil (60 ml) and honey/maple syrup (15 ml) if using, until smooth.
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4
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined — stop when no dry streaks remain to avoid a dense loaf.
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5
Fold in the grated carrot (250 g), 40 g pumpkin seeds and about 100 g of the grated cheddar (reserve 20 g cheese and 20 g seeds for the top) until evenly distributed.
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6
Spoon the batter into the prepared tin, smooth the top, then scatter the reserved grated cheddar and pumpkin seeds over the surface, pressing them in lightly.
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7
Bake on the middle rack at 180°C for 45–55 minutes, until the top is golden, the loaf springs back lightly when pressed, and a skewer inserted in the center comes out clean (internal temp ~95–98°C).
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8
Cool the loaf in the tin for about 15 minutes, then turn out onto a wire rack and cool a further 30 minutes before slicing — the crumb firms as it cools and slices more cleanly.
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9
Slice into 10 even slices. Store wrapped in the fridge for up to 4 days or freeze individual slices for up to 2 months; reheat gently before serving.