Swirled Ginger Crunch Carrot Cake Bread.
Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups grated carrots
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 4 ounces cream cheese, melted
- 1/4 cup cinnamon sugar
- 2-3 tablespoons crystallized ginger pieces
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 2-3 tablespoons crystallized ginger pieces
- 2 tablespoons salted butter, melted
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Instructions
- 1. Preheat the oven to 350° F. Butter a (9×5 inch) bread pan.
- 2. In a large bowl, stir together the oil, maple syrup, eggs, and vanilla until combined. Stir in the shredded carrots. Add the flour, baking soda, cinnamon, and salt. Mix until just combined.
- 3. Spoon half the batter into the prepared bread pan. Dollop the cream cheese over the batter, then sprinkle with the cinnamon sugar and crystallized ginger pieces. Evenly spoon the remaining batter over the sugar/ginger.
- 4. To make the crunch. Mix the brown sugar, cinnamon, crystallized ginger pieces, and butter. Sprinkle the brown sugar mix over the loaf.
- 5. Bake for 55-60 minutes or until the center is just set. Remove the bread and let cool. Or enjoy warm slathered with salted butter. YUMMMM!
Source
Original recipe: View Original
