Carrot Cake Breakfast Bread

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!

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!

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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

Glazed Carrots

Strawberry Sunshine Jell-O Salad

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