Swirled Ginger Crunch Carrot Cake Bread
A moist carrot loaf swirled with melted cream cheese and cinnamon sugar, topped with a brown sugar and crystallized ginger crunch. It slices well warm or cooled, and eats like a cross between carrot cake and a quick bread.
Ingredients
Main
- ½ cup coconut oil, melted
- ½ cup maple syrup
- 2 egg, large
- 1 tablespoon vanilla extract
- 1½ cup carrot, grated
- 1½ cup whole wheat pastry flour, or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 4 ounce cream cheese, melted
- ¼ cup cinnamon sugar
- 2½ tablespoon crystallized ginger
Ginger CRUNCH
- ½ cup brown sugar
- 2 teaspoon cinnamon
- 2½ tablespoon crystallized ginger
- 2 tablespoon salted butter, melted
Method
- Preheat the oven to 350° F. Butter a (9x5 inch) bread pan.
- In a large bowl, stir together the oil, maple syrup, eggs, and vanilla until combined. Stir in the shredded carrots. Add the [text cut off at right edge — presumably flour], baking soda, cinnamon, and salt. Mix until just combined.
- Spoon half the batter into the prepared bread pan. Dollop the cream cheese over the batter, then sprinkle with the cinna[mon sugar — text cut off] and crystallized ginger pieces. Evenly spoon the remaining batter over the sugar/ginger.
- To make the crunch. Mix the brown sugar, cinnamon, crystallized ginger pieces, and butter. Sprinkle the brown sugar mix[ture — text cut off] loaf.
- Bake for 55-60 minutes or until the center is just set. Remove the bread and let cool. Or enjoy warm slathered with sal[ted butter — text cut off]. YUMMMM!