Carrot Pumpkin Bread with Cider Glaze will make you dream of sitting on the porch with leaves falling all around and a cup of hot cider in your hand. And is there anything that sounds better than that?
Helloooo friends! Happy, happy Monday! Happy Carrot Pumpkin Bread with Cider Glaze Monday!
Why the good mood today? So many reasons:
- Carrot Pumpkin Bread. Heck yeah.
- Cider Glaze. Bring it on.
- Sunny days. Keep ’em coming.
- Long runs. (And they’re getting easier!)
- Peaceful heart. Peaceful mind. I’m feeling it.
Plus, Mondays I’ve declared my Blog Days. And on Blog Day Mondays I get to go to Camino Bakery after work, after a run, after a shower, and I get to order a spiced chai latte or a glass of red wine and I work on my blog for hours. It makes Monday a day worth looking forward to.
So who wants to hear about this bread that I’ve taken a million pictures of? I took over 100 pictures of this Carrot Pumpkin Bread and I was able to narrow it down to nine. And then I ate it. Seriously, I ate a lot of it. I shared it with my kickball team, but not everyone took a slice, so I ate a slice for everyone who skipped out and that way it was gone by the end of the day and I didn’t have to worry about wrapping it up.
This bread has a special place in my heart because it’s the first baked good I’ve ever made without following a recipe. I get nervous about tweaking bakery recipes because there’s a science to it. But I had this idea in my head, so I just ran with it. Every quick bread has sugar, fat, flour, acid, leavening agent, spices + whatever fruit or veggie you’re going to flavor it with. I wonder what you would get if you left the [pumpkin, zucchini, carrot, banana, apple] out. A plain bread? What would that be like? It would be like leaving the chocolate chips out of the cookies. And I <3 chipless cookies. Maybe I’ll try it.
Anyway, as I mixed, I wrote down each ingredient and the amount. Except that when I went to type up the recipe for you friends… five days later… I realized that I forgot to write down the amounts of flour, baking soda, and baking powder. My bad. [Insert mini-freak out.]
I’m 90% sure what I wrote into the recipe is what I used.
I fed a warm slice to my roommate Julia and here is what she said, unprompted:
“Mmm… It makes me feel like I’m sitting on the porch and leaves are falling around me and a cup of hot apple cider is in my hand. … Should I write that down? That was really good! Do you want to put that on your blog?”
Of course I want to put that on my blog. I can put that on the blog and then I don’t even have to write anything else! Except that I am writing a bunch else. I can’t help myself.
But Julia is right. It’s like we took all the best fall smells and flavors and sights and sounds and put them into one loaf pan and baked them together, all the while holding hands with each other.
It’s a bit spicy and doubly moist where the glaze has seeped in. Eating it reminds me of eating the best inner bites of a glazed cinnamon roll except that these are the best bites of Carrot Pumpkin Bread.
Carrot Pumpkin Bread with Cider Glaze
Carrot Pumpkin Bread with Cider Glaze will make you dream of sitting on the porch with leaves falling all around and a cup of hot cider in your hand.
For the bread:
- 1 egg
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/3 cup vegetable oil
- 1/4 cup plain nonfat Greek yogurt
- 3/4 cup plain pumpkin puree not pumpkin pie filling
- 2 teaspoons vanilla extract
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup shredded carrot about 1 large carrot
For the glaze:
- 3/4 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
Preheat oven to 350 degrees F. Coat an 8×4-inch loaf pan with cooking spray and set aside.
In a large bowl, add the first 9 ingredients through cinnamon, and whisk to combine.
Add the flour, baking powder, and baking soda and stir just until moistened. Don’t overmix.
Add the carrots and fold gently to combine.
Transfer the batter to your prepared pan and bake 40-45 minutes or until a toothpick entered into the center comes out without batter. Wet crumbs are okay if you like your quick bread moist. Let cool in the pan 10 minutes before turning out onto a wire rack to cool completely.
For the glaze: In a small bowl, whisk together the ingredients for the glaze. It should be thick, but pourable. Add more sugar or milk if needed. Pour over warm bread and serve immediately or wait for the bread to cool completely if storing.