Carrot-Pumpkin Bread With Cider Glaze Recipe

Name: Carrot-Pumpkin Bread With Cider Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD:; 1 whole Egg; 1/3 cups White Sugar; 1/3 cups Brown Sugar; 1/3 cups Vegetable Oil; 1/4 cups Plain Nonfat Greek Yogurt; 3/4 cups 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 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 3/4 cups Shredded Carrot (about 1 Large Carrot); FOR THE GLAZE:; 3/4 cups Powdered Sugar; 1-1/2 Tablespoon Milk; 1/4 teaspoons Ground Cinnamon; 1/8 teaspoons Ground Cloves

Servings: persons

FOR THE BREAD:
1 whole Egg
1/3 cups White Sugar
1/3 cups Brown Sugar
1/3 cups Vegetable Oil
1/4 cups Plain Nonfat Greek Yogurt
3/4 cups 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 teaspoons Baking Powder
1/2 teaspoons Baking Soda
3/4 cups Shredded Carrot (about 1 Large Carrot)
FOR THE GLAZE:
3/4 cups Powdered Sugar
1-1/2 Tablespoon Milk
1/4 teaspoons Ground Cinnamon
1/8 teaspoons Ground Cloves

1
Preheat oven to 350u00b0F. Coat an 8x4-inch loaf pan with cooking spray and set aside.
2
In a large bowl, add egg, sugars, oil, yogurt. pumpkin, vanilla, cloves, and cinnamon Whisk to combine. Add flour, baking powder, and baking soda and stir just until moistened. Don't over-mix. Add carrots and fold gently to combine.
3
Transfer batter to 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.
4
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.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE BREAD:, 1 whole Egg, 1/3 cups White Sugar, 1/3 cups Brown Sugar, and more.

Yes, Carrot-Pumpkin Bread With Cider Glaze falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot-Pumpkin Bread With Cider Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions