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Swirled Ginger Crunch Carrot Cake Bread

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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!

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.

Find it online: https://chocolatecoveredamy.com/swirled-ginger-crunch-carrot-cake-bread/