CARROT CAKE BREAD

Yields 16 servings
25 min Prep Time

1 hr Cook Time

1 hr 25 Total Time

Ingredients

1 1/4 cups (150 grams) all purpose, unbleached flour

3/4 cup (90 grams) white whole wheat flour (I used King Arthur)

1/3 cup (90 grams) light brown sugar

2 tbsp (20 grams) Domino Light Sugar/Stevia mix

1 cup grated carrots, about 2

1/4 cup chopped canned pineapple in its own juice (juice reserved)

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

1/4 cup chopped walnuts

1 cup 2% Fage Greek Yogurt

1/2 cup egg substitute or equivalent to 2 eggs

1 tsp. vanilla extract or vanilla bean paste

2 tsp. ground cinnamon

1/8 tsp fennel pollen (optional)

Dash of nutmeg

Glaze:

2 tbsp. confectioners sugar

2 tsp. pineapple juice

Instructions

Preheat oven to 350°.

Coat 8 x 4 inch loaf pan with baking spray.

In a large bowl, mix together all-purpose flour, whole wheat flour, sugar, sugar substitute, baking powder, baking soda, cinnamon, fennel pollen and nutmeg. Reserve 2 tbsp. of flour mixture.

In a medium bowl, mix together yogurt, egg substitute and vanilla.

In a small bowl, toss together carrots, pineapple and walnuts with the reserved 2 tbsp. flour mixture.

Fold the yogurt mixture into flour mixture. Stir to combine completely.

Fold carrot mixture into the batter until just combined.

Pour batter into loaf pan.

Bake for 50 minutes to 1 hour, until a toothpick inserted into the middle comes out clean.

Set pan on a wire rack and cool for 10 minutes.

Take loaf out of pan and place loaf directly onto wire rack.

Place a piece of wax paper under the wire rack so that it covers the bottom entirely. This is to catch any glaze that drips off the loaf.

For Glaze: In a small bowl, mix together confectioners sugar and pineapple juice.

Lightly spoon glaze over the bread and allow to cool completely.

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