Carrot and Cinnamon Quick Bread

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I always luv to bake, and because of this, I am always thinking about baking.

On snowy , cloudy grey days, I go thru my recipe collection and see what recipe inspires my creative baking taste buds.

Todays mission was to bake a recipe that I hadn’t tried in the last 6 months!  My mind immediately went to Carrot Cake, one reason is, I always considered Carrot Cake healthy, due to the carrots of course.  I just knew that if I bake this, I also have to eat this bread, every last crumb. ( oh darn)

I turn on the music, put the apron on, and prepare to make a big mess in the kitchen while I create!  You see a little flour everywhere just doesn’t bother me, it gives me great satisfaction to know that I was so involved in the creating and baking process that I didn’t care about some flour on the counter and floor.  I certainly can clean it up when I’m done.

I gather all the ingredients and begin my journey into Carrot Bread.

There’s something about grating carrots that’s very satisfying, how you go from having this whole vegetable in our hand to these wonderfully shredded pieces of the same vegetable, and the aroma of  grated carrots is so pleasing.

This recipe is super simple, all you need is a good whisk to blend the ingredients, this is great for two reason, you don’t need to get the mixer uncovered and make sure the correct beater arm is in place.  Also when using a hand whisk, you avoid the pitfalls of electric mixing that tend to cause a tough dryer bread, when left on too long.  Perhaps because you got distracted and walked away to maybe switch out the laundry load or something, ( not that I’ve ever done that).

A few simple spices make this recipe so easy, also the addition of the baking powder and baking soda are good leavening agents, they add a fool proof way to get a good light airy texture to the bread.

The cinnamon, ginger, nutmeg and vanilla add a nice earthly light flavor to the bread, along with a pinch of salt for good luck!    With just the right balance of sugar, you wont get overwhelmed with super over the top sweet bread, the carrot bread has a more down to earth flavor with just the right amount of sweetness.

Once the flour is added into the wet ingredients you are ready to bake!

Because you are using parchment paper to line your pan, you’ll be able to cool your bread quickly, so all that yummy cinnamon cream cheese frosting can be layered on ( if you chose to frost this bread).

I have learned over the years that my oven likes to take its time baking quick breads.  Once I reach the suggested time for baking, I gradually increase the baking time by 5-7 minutes, until the toothpick comes out clean and the bread bounces back when I poke it with my finger.   You will find that you may or may not need to increase the times on your bakes, as all ovens vary slightly.

I opted not to frost this loaf, trying to watch my calories you know! Instead I added some whipped powdered sugar and milk on top of the break while it was still hot, so that could soak in.

Print Recipe

Carrot and Cinnamon Quick Bread

Author: Long Ears Farm Cooking Method: Baking Cuisine: Baking Courses: Bread

Difficulty: Intermediate Prep Time 30 min Cook Time 55 min Rest Time 15 min Total Time 1 hr 40 mins Servings: 8 Best Season: Winter

Description

The cinnamon, ginger, nutmeg and vanilla add a nice earthly light flavor to the bread, along with a pinch of salt for good luck!    With just the right balance of sugar, you wont get overwhelmed with super over the top sweet bread, the carrot bread has a more down to earth flavor with just the right amount of sweetness.

Ingredients

Servings

• 1 and ¹⁄₂ cup flour
• ¹⁄₄ teaspoon baking powder
• ³⁄₄ teaspoons baking soda
• ¹⁄₄ teaspoon salt
• 1-3 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• ¹⁄₂ cup vegetable oil (or canola oil)
• 2 large eggs (room temperature)
• 1 cup brown sugar (lightly packed)
• ¹⁄₃ cup applesauce
• 1 teaspoon vanilla extract
• 1 and ¹⁄₂ cup shredded carrots (peeled)
• ³⁄₄ cups walmnuts (chopped)

Instructions

1. 1. Preheat the oven to 350°F (177°C). Line a 9×5 inch loaf pan with parchment paper, this will make the baking process super easy.
2. 1. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside.
3. 1. Spread the batter into prepared loaf pan. Bake for 55 – 65 minutes. Baking times vary as each oven can vary. The bread is done when you can poke it with your finger, and it bounces back. Another good tip is if after the recommended baking time the bread has pulled away from the sides of the pan a bit. Also, a toothpick inserted in the center comes out clean.
4. 1. When done remove the bread from the oven, take out of pan by gripping each side of the parchment paper, the bread lifts directly out of the pan. Set the bread on the counter to cool.     Completely cool prior to frosting.

5. Cinnamon Cream Cheese Frosting

   4 oz cream cheese, softened to room temp.

   2 T butter softened to room temp.

   1 C powdered sugar

   1/2 t vanilla extract

   1/2 t ground cinnamon

6. Making the Frosting

   1. Using your electric mixer beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, vanilla, cinnamon.
   2. Finish off by beating on low speed until smooth and creamy.
   3.  Frost the bread when completely cool.