Carrot Cake Bread
This Carrot Cake Bread features a moist, tender quick bread with a layer of velvety smooth, sweet cream cheese. The bread is topped with a buttery, brown sugar cinnamon streusel topping. Before serving the bread is drizzled with vanilla icing. This bread makes a delicious breakfast, brunch or even dessert treat. The combination of the soft, tender spiced bread, along with the sweet and tangy cream cheese swirl and the buttery brown sugar cinnamon streusel creates a beautiful balance between flavors and textures in every bite.
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Carrot Cake Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 9×5 inch loaf 1x
Description
This Carrot Cake Bread features a moist, tender quick bread with a layer of velvety smooth, sweet cream cheese. The bread is topped with a buttery, brown sugar cinnamon streusel topping. Before serving the bread is drizzled with vanilla icing. This bread makes a delicious breakfast, brunch or even dessert treat. The combination of the soft, tender spiced bread, along with the sweet and tangy cream cheese swirl and the buttery brown sugar cinnamon streusel creates a beautiful balance between flavors and textures in every bite.
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup Greek yogurt or sour cream
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup carrots, shredded
Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 1 large egg
- 1/4 cup powdered sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Streusel
- 2/3 cup all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
Vanilla Icing
- 3/4 cup powdered sugar
- 1–3 tablespoons heavy cream or milk
Instructions
1. Preheat oven to 350F. Line a 9×5 inch baking pan with parchment paper and spray with nonstick cooking spray.
2. Make the streusel topping. In a medium bowl, add the flour, spices, sugar, and melted butter. Use a fork to claw ingredients together until combined. Set in fridge until ready to use.
3. In a large bowl, add the oil, eggs, sugar, and Greek yogurt (or sour cream). Whisk to combine. Add in the sifted flour, baking powder, baking soda, spices and salt. Stir just until combined. Fold in the shredded carrots.
4. Make the cream cheese swirl. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the cream cheese, egg, powdered sugar, flour and vanilla extract until smooth and creamy.
5. Add half the batter to the prepared pan, then the cream cheese filling. Add the remaining batter on top. Sprinkle streusel topping on top. Set loaf pan on top of a ¼ sheet pan before baking, in case some of the batter bubbles out of the pan.
6. Bake in oven for 40-55 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in pan on wire cooling rack.
7. Once cool, use the parchment paper handles to pull the loaf out of the pan, or invert the pan to gently slide the loaf out. Remove the parchment paper from the bread.
8. Make the icing. In a small bowl, whisk together the powdered sugar and heavy cream or milk. Drizzle over the bread. Slice, serve and enjoy! You can serve warm, or room temperature as is, with regular butter, cinnamon butter, or even a scoop of ice cream!
- Prep Time: 20
- Cook Time: 45
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
