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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. | theeverykitchen.com

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.

Course Breakfast
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 slices
Calories 190 kcal
Author theeverykitchen@gmail.com

Ingredients

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

Instructions

  1. Preheat oven to 350 degrees F. Coat an 8x4-inch loaf pan with cooking spray and set aside.
  2. In a large bowl, add the first 9 ingredients through cinnamon, and whisk to combine.
  3. Add the flour, baking powder, and baking soda and stir just until moistened. Don't overmix.
  4. Add the carrots and fold gently to combine.
  5. 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.
  6. 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.