Carrot Cake Bread (with Crumb Topping)
This not-too-sweet carrot cake bread is lightly spiced and comes with a delicious crumb topping that takes it to the next level.
Servings: 1 loaf
Ingredients
Carrot Cake Bread
- 1.5 cups King Arthur AP flour
- 1.5 cups shredded carrots shredded yourself
- ½ cup olive oil
- ¼ cup honey
- 2 large eggs
- ¼ cup brown sugar
- 2 tsp vanilla extract
- 1.5 teaspoon baking soda
- 1 tsp cinnamon
- ½ tsp kosher salt
- ½ tsp ground ginger
- ¼ teaspoon nutmeg
Crumb Topping
- ⅓ cup brown sugar
- ½ cup flour
- ¼ cup unsalted butter, cold and cut into cubes
- 1 teaspoon cinnamon
Cinnamon Drizzle
- ¾ cup powdered sugar
- 1 tbs milk
- 1 splash vanilla extract
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F and line a bread pan with parchment paper.
- Combine the eggs, olive oil, honey, brown sugar and vanilla. Add the shredded carrots and stir to incorporate. Add the flour, spices, salt, and baking soda and use a rubber spatula to mix until just combined. Pour into the prepared bread pan.
- Make the crumb topping but combining ingredients and cutting the butter into the mixture to resemble crumbs. Sprinkle over the batter and bake until a toothpick can be inserted and removed cleanly, about 50 minutes.
- Meanwhile, whisk together the ingredients for the cinnamon drizzle and drizzle over the bread once it comes out of the oven.