Carrot Bread with Cream Cheese Icing
"First step is always the hardest"
hhhm, sometimes I have to agree.
Some of the 'first things' were happenning this week.
First day of school and work after 2 weeks of beautiful holiday, and all of us struggled with 'wake up' time in the morning. It was hard!
First time driving again through the busy-crowded-chaos Jakarta traffic, after 2 weeks break (my husband was the driver during the holiday), not too hard. Everything went smooth, I worked hard to manage our time, took it easy and enjoyed what I have to do.
First food photo session after 2 weeks break, hmmm not hard at all, because I kept my camera with me all the time during holiday.
Next week, we'll face another 'first'. We hire a driver to drop/pick up kids to/from the school. My kids are not happy (for now), I am their favorite driver. Again, first time will not be easy for them, but I need to say goodbye for the stressful traffic especially during the busy morning and afternoon peak hours.
Actually it's not spring here right now, but almost everyday we got heavy rain.
This soft bread is really nice to accompany our hot beverage at anytime.
Making this quick bread as simple as preparing muffins. Just mix the dry ingredients with the wet ingredients. Not require mixer or food processor or other fancy machinery. The bread itself is not too sweet (it only uses 2/3 cup of brown sugar and little ground of cinnamon). But the Cream Cheese Icing, give extra sweetness to the bread. I used the remaining cream cheese after baked the stollen on Christmas Season :)
At the end, I put a handful of dried cranberries to give extra flavor on the bread. Oooh, we're still on the 'cranberry mood'.
We like this delicious bread a lot, and my son loves it so much!
Carrot Bread with Cream Cheese Icing
Source : Better Homes and Gardens Magazine (US), April 2011
Makes: 16 servings, Prep: 20 mins
Bake: 350°F 55 mins
Ingredients
2 cups all-purpose flour
2/3 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom or nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups shredded carrot
2 beaten eggs
2/3 cup milk
1/3 cup canola oil
1 recipe Cream Cheese Icing, recipe below
Directions
1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or three 4-3/4x2-1/2x2-inch loaf pan; set aside.
2. In a bowl stir together flour, sugar, baking powder, cinnamon, cardamom, soda and salt. In another bowl combine carrot, eggs, milk, and oil; add to dry ingredients stirring just until moistened.
3. Pour batter into prepared pan(s). Bake for 55 to 60 for the 8x4-loaf pan or 30 to 35 minutes for the large loaf pan or 30 to 35 minutes for the small loaf pans or until a toothpick inserted near center comes out clean (check the loaf 10 to 15 minutes before the end of baking time. If it is browning too quickly, cover loosely with foil). Cool in pan 10 minutes; remove and cool completely on a rack. Wrap in foil; store overnight before slicing. Store up to 3 days at room temperature or freeze up to 3 months.
Glaze with Cream Cheese Icing just before serving.
Makes 16 servings.
Cream Cheese Icing
Ingredients
1 ounce (2 tablespoons) cream cheese
3/4 cup powdered sugar
3 - 4 teaspoons milk
Directions
Whisk together cream cheese, powdered sugar, and a little milk until smooth and glazelike. Drizzle over Carrot Bread.
Have a nice weekend.
hhhm, sometimes I have to agree.
Some of the 'first things' were happenning this week.
First day of school and work after 2 weeks of beautiful holiday, and all of us struggled with 'wake up' time in the morning. It was hard!
First time driving again through the busy-crowded-chaos Jakarta traffic, after 2 weeks break (my husband was the driver during the holiday), not too hard. Everything went smooth, I worked hard to manage our time, took it easy and enjoyed what I have to do.
First food photo session after 2 weeks break, hmmm not hard at all, because I kept my camera with me all the time during holiday.
Next week, we'll face another 'first'. We hire a driver to drop/pick up kids to/from the school. My kids are not happy (for now), I am their favorite driver. Again, first time will not be easy for them, but I need to say goodbye for the stressful traffic especially during the busy morning and afternoon peak hours.
Actually it's not spring here right now, but almost everyday we got heavy rain.
This soft bread is really nice to accompany our hot beverage at anytime.
Making this quick bread as simple as preparing muffins. Just mix the dry ingredients with the wet ingredients. Not require mixer or food processor or other fancy machinery. The bread itself is not too sweet (it only uses 2/3 cup of brown sugar and little ground of cinnamon). But the Cream Cheese Icing, give extra sweetness to the bread. I used the remaining cream cheese after baked the stollen on Christmas Season :)
At the end, I put a handful of dried cranberries to give extra flavor on the bread. Oooh, we're still on the 'cranberry mood'.
We like this delicious bread a lot, and my son loves it so much!
Carrot Bread with Cream Cheese Icing
Source : Better Homes and Gardens Magazine (US), April 2011
Makes: 16 servings, Prep: 20 mins
Bake: 350°F 55 mins
Ingredients
2 cups all-purpose flour
2/3 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom or nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups shredded carrot
2 beaten eggs
2/3 cup milk
1/3 cup canola oil
1 recipe Cream Cheese Icing, recipe below
Directions
1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or three 4-3/4x2-1/2x2-inch loaf pan; set aside.
2. In a bowl stir together flour, sugar, baking powder, cinnamon, cardamom, soda and salt. In another bowl combine carrot, eggs, milk, and oil; add to dry ingredients stirring just until moistened.
3. Pour batter into prepared pan(s). Bake for 55 to 60 for the 8x4-loaf pan or 30 to 35 minutes for the large loaf pan or 30 to 35 minutes for the small loaf pans or until a toothpick inserted near center comes out clean (check the loaf 10 to 15 minutes before the end of baking time. If it is browning too quickly, cover loosely with foil). Cool in pan 10 minutes; remove and cool completely on a rack. Wrap in foil; store overnight before slicing. Store up to 3 days at room temperature or freeze up to 3 months.
Glaze with Cream Cheese Icing just before serving.
Makes 16 servings.
Cream Cheese Icing
Ingredients
1 ounce (2 tablespoons) cream cheese
3/4 cup powdered sugar
3 - 4 teaspoons milk
Directions
Whisk together cream cheese, powdered sugar, and a little milk until smooth and glazelike. Drizzle over Carrot Bread.
Have a nice weekend.
Comments
Yup, you should try the recipe, easy and delicious :)
Alex Staff