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    Home » What We're Eating » Breakfast » Carrot Cake Breakfast Bread

    Carrot Cake Breakfast Bread

    Published: Mar 19, 2013 by Blair Lonergan

    Jump to Recipe

    Have you started thinking about your Easter brunch menu yet? Well, may I suggest that you serve this Carrot Cake Breakfast Bread? Cloaked in a Cream Cheese Glaze, it looks and sounds decadent…but it’s actually pretty healthy!

    Carrot Cake Breakfast Bread with Cream Cheese Glaze

    Chock full of good-for-you ingredients like carrots, applesauce, pecans, raisins, and whole wheat, this tasty loaf of bread is a satisfying way to start your morning…even if it’s not a holiday. Thanks to the pureed fruit, the Carrot Cake Breakfast Bread is very moist, even without too much butter or oil!

    I originally developed this recipe a few years ago when I was writing a Madison Eagle cooking column about delicious breakfast options. I have continued to make it each spring because it’s a great change from regular banana bread or blueberry muffins.

    Wrapped tightly, this bread freezes well, so feel free to make it in advance. I would just suggest that you wait to add the Cream Cheese Glaze until just before serving. It’s a bit sticky, so it would probably get messy if you tried to wrap the loaf in plastic after drizzling with glaze.

    Enjoy!

    Print Pin

    Carrot Cake Breakfast Bread

    Prep Time 20 minutes
    Cook Time 45 minutes
    Total Time 1 hour 5 minutes
    Servings 12
    Author The Seasoned Mom

    Ingredients

    • ¾ c. grated carrot approximately 1 carrot
    • ⅓ c. canola oil
    • ¼ c. applesauce
    • ¼ c. pureed carrot baby food if you do not have baby food, you can substitute with additional applesauce instead
    • 1 egg
    • ½ t. vanilla
    • ½ c. sugar
    • ¼ c. brown sugar
    • ¾ c. all purpose flour
    • ¾ c. whole wheat flour
    • ½ t. baking soda
    • ⅛ t. baking powder
    • ½ t. salt
    • ¾ t. pumpkin pie spice
    • ½ c. chopped pecans
    • ½ c. golden raisins

    For the cream cheese glaze:

    • 1 oz. cream cheese softened
    • 1 T. milk
    • 2 T. powdered sugar

    Instructions

    • Preheat oven to 350 degrees F. Spray a 9x5 loaf pan with nonstick spray.
    • In a large mixing bowl, combine grated carrots, oil, applesauce, pureed carrots, egg, and vanilla. Mix thoroughly.
    • Beat sugars into the mix until creamed.
    • Add flours, baking soda, baking powder, salt, and pumpkin pie spice. Mix until blended. Stir in nuts and raisins.
    • Pour batter into prepared pan.
    • Bake for about 45 minutes, or until bread is brown and springs back when gently pressed in the middle.
    • Remove bread from pan and cool on a wire rack.
    • Just before serving, make the glaze by whisking together cream cheese, milk, and powdered sugar in a small bowl.
    • Drizzle the glaze over top.

    Looking for additional Easter food ideas or other spring activities? Stay tuned all week, and check out the following posts:

    Easter Egg Chicks

    Easter Egg Chicks

    Glazed Carrots

    Glazed Carrots

    Strawberry Sunshine Jello Salad

    Strawberry Sunshine Jell-O Salad

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    « White Chocolate Peanut Butter Easter Eggs
    What We're Eating: Slow-Cooked Honey Glazed Ham »

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    Reader Interactions

    Comments

    1. Kathi Riemer

      April 19, 2014 at 1:19 pm

      I am pinning this one. Thank you!
      Kathi

      Reply
      • Blair

        April 19, 2014 at 5:44 pm

        That's great! Thanks, Kathi -- I hope you enjoy. 🙂

        Reply
    2. Simple Nature Decor

      April 21, 2014 at 9:26 pm

      I was trying to leave a message about the poppy seed recipe but did not see the comment section so I thought i leave it on the carrot cake.. These are such scrumptious recipes! my fav! is the poppy seed recipe.. Hugs Maria

      Reply
      • Blair

        April 23, 2014 at 5:54 am

        Thanks, Maria! I'm sorry that the comment field didn't appear on the other post. That's strange. 🙁 So glad that you stopped by, though. These are two of my favorite recipes as well!

        Reply
    3. Dave Shultz

      March 03, 2016 at 8:05 pm

      I'm going to try muffins with this recipe

      Reply
      • Blair

        March 03, 2016 at 8:06 pm

        Sounds perfect, Dave!!

        Reply

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    Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. It's down-home, country-style cooking!

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