Why You’ll Love This Recipe
This carrot cake bread offers a wonderful balance of softness, spice, and crunch. The combination of shredded carrots, warm maple syrup, and creamy cinnamon sugar swirls makes each bite comforting. The ginger crunch topping adds a delightful crunch with a hint of spice, making this bread a truly special treat. Whether for Easter or any time of year, this bread will be a hit with anyone who loves carrot cake.
Ingredients
For the Bread:
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 2 cups whole wheat pastry flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup crystallized ginger pieces
- 1/4 cup cinnamon sugar
- 1/2 cup cream cheese (melted)
For the Ginger Crunch Topping:
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup crystallized ginger pieces
- 2 tablespoons salted butter (melted)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the melted coconut oil, maple syrup, eggs, and vanilla. Stir in the grated carrots.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Combine with the wet ingredients.
- Add the crystallized ginger pieces and cinnamon sugar, and stir to combine.
- Spoon half the batter into the loaf pan. Spread the melted cream cheese over the batter, then sprinkle with cinnamon sugar and crystallized ginger pieces. Add the rest of the batter on top.
- For the topping, mix the brown sugar, cinnamon, crystallized ginger, and melted butter. Sprinkle over the loaf.
- Bake for about 1 hour or until a toothpick inserted comes out clean. Allow to cool before slicing.
Servings and Timing
This recipe makes 1 loaf, yielding about 10 slices. Prep time is about 20 minutes, with a bake time of 1 hour, making the total time approximately 1 hour 20 minutes.
Variations
- Swap maple syrup for honey or agave for different sweetness levels.
- Add nuts like walnuts or pecans for extra crunch.
- Omit the cream cheese if you prefer a dairy-free version.
Storage/Reheating
Store in an airtight container at room temperature for up to 3 days. To reheat, simply warm in the oven for a few minutes or microwave individual slices.
FAQs
Can I use all-purpose flour instead of whole wheat pastry flour?
Yes, you can substitute with all-purpose flour for a lighter texture.
Can I use frozen shredded carrots?
Fresh carrots are best, but you can use frozen if thawed and well-drained.
Can I make this bread ahead of time?
Yes, this bread keeps well for a couple of days and can be frozen for up to a month.
How do I make the bread more moist?
The addition of cream cheese in the swirl contributes to the moisture, but you can also add a little more maple syrup or oil if desired.
Can I add other spices?
Yes, try adding nutmeg or ginger for extra warmth in the flavor profile.
Conclusion
Swirled Ginger Crunch Carrot Cake Bread is a comforting, flavorful treat that combines the best of carrot cake and a crunchy ginger topping. This easy-to-make bread is perfect for any occasion, offering a soft and spiced interior with a delightful ginger crunch on top. It’s the ideal recipe to celebrate spring, Easter, or just to enjoy a delicious homemade bread!
Swirled Ginger Crunch Carrot Cake Bread
Swirled Ginger Crunch Carrot Cake Bread is a moist, flavorful treat that combines the richness of carrot cake with a crunchy ginger topping. The bread is swirled with cream cheese and cinnamon sugar for added sweetness and texture, while the ginger crunch topping brings a delightful bite of spice. Perfect for breakfast, an afternoon snack, or dessert, this carrot cake bread will be a hit with anyone who loves carrot cake!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Bread:
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 2 cups whole wheat pastry flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup crystallized ginger pieces
- 1/4 cup cinnamon sugar
- 1/2 cup cream cheese (melted)
For the Ginger Crunch Topping:
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup crystallized ginger pieces
- 2 tablespoons salted butter (melted)
Instructions
-
Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C) and grease a loaf pan. -
Make the Batter:
In a large bowl, mix the melted coconut oil, maple syrup, eggs, and vanilla. Stir in the grated carrots.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Combine with the wet ingredients.
Add the crystallized ginger pieces and cinnamon sugar, then stir to combine. -
Assemble the Bread:
Spoon half of the batter into the loaf pan. Spread the melted cream cheese over the batter, then sprinkle with cinnamon sugar and crystallized ginger pieces. Add the rest of the batter on top. -
Make the Topping:
In a small bowl, mix the brown sugar, cinnamon, crystallized ginger, and melted butter. Sprinkle over the loaf. -
Bake:
Bake for about 1 hour or until a toothpick inserted into the center comes out clean. Allow to cool before slicing.
Notes
-
Variations:
- Swap maple syrup for honey or agave for different sweetness levels.
- Add chopped nuts like walnuts or pecans for extra crunch.
- For a dairy-free version, omit the cream cheese and use a dairy-free alternative.
-
Storage:
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze for up to 1 month.
