PINEAPPLE CARROT CAKE BREAKFAST BREAD RECIPE BY TASTY
Here's what you need: oil, whole wheat flour, organic sugar, baking soda, baking powder, ground cinnamon, ground cardamom, ground ginger, ground cloves, kosher salt, quick oat, shredded carrots, crushed pineapple, large eggs, butter, walnuts, plain greek yogurt, maple syrup
Provided by Crystal Hatch
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.
- In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.
- In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
- Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
- While the bread is baking, make the Greek yogurt "frosting": In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.
- Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.
- Slice the bread and serve with a smear of frosting.
- Enjoy!
Nutrition Facts : Calories 265 calories, Carbohydrate 27 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 11 grams
CARROT CAKE QUICK BREAD
Serve up a slice of carrot cake bread in the morning.
Provided by Pam Lolley
Categories Cakes
Time 2h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Whisk together flour, brown sugar, baking soda, cinnamon, and salt in a medium bowl.
- Whisk eggs in a large bowl. Add melted butter, grated carrots, pineapple, coconut, vanilla, and ½ cup of the buttermilk; continue whisking until combined. Gently stir flour mixture into egg mixture just until incorporated. Gently fold in toasted pecans. Spoon mixture evenly into 2 greased (with softened butter) and floured 8- x 4-inch loaf pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Tent with aluminum foil, if needed, after 50 minutes to prevent overbrowning.
- Cool loaves in pans on a wire rack 10 minutes; remove loaves from pans. Cool completely on rack, about 1 hour.
- Whisk together powdered sugar and remaining 2 tablespoons buttermilk in a small bowl; pour or drizzle over cooled loaves.
CARROT CAKE BREAD
This carrot cake bread is to die for! It's moist and soft and has the most incredible flavor that tastes like cake, but it is half the work involved! This is perfect for Easter and springtime!
Provided by Alyssa Rivers
Categories Bread
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350° and grease a 9x5 inch loaf pan. Line the pan with parchment paper, leaving about 2 inches of overhang on either side for easy removal of the loaf. Set Aside.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder.
- In a large bowl, mix the eggs, both sugars, vegetable oil, and vanilla extract until just barely combined.
- Add in the carrots and pecans and mix just until combined. Add the dry ingredients to the wet ingredients and mix until combined.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean from the center.
- Let the loaf cool completely before removing it from the pan and topping it with the cream cheese glaze.
Nutrition Facts : Calories 367 kcal, Carbohydrate 56 g, Protein 5 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 62 mg, Sodium 146 mg, Fiber 2 g, Sugar 39 g, UnsaturatedFat 7 g, ServingSize 1 serving
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