Oatmeal Carrot Cake Bread (reciperunner)

Bread

1 c rolled oats
1/2 c & 2 T milk of choice (if batter is too dry add 2 more T milk)
1 1/2 c & 2 T whole wheat pastry flour
3/4 c coconut sugar
1 T baking powder
1/2 t baking soda
1/4 t  kosher salt
1 t ground cinnamon
1/4 t ground ginger
1/8 t ground nutmeg
1 1/2 c shredded carrots
1/2 c raisins (can sub toasted pecans or toasted unsweetened coconut)
8 oz can crushed pineapple, undrained
1/4 c plain non-fat Greek yogurt
1 egg & 2 egg whites
1 1/2 t vanilla

Preheat oven to 350 F. Spray a 9 x 5 loaf pan with cooking spray, line the bottom with parchment paper, then spray the top of the parchment paper with cooking spray. In a medium sized bowl combine the oats and milk and let them soak for about 5 min while you prepare the rest of the ingredients. In a large bowl whisk together the flour, coconut sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Stir the shredded carrots and raisins into the flour mix. Add crushed pineapple, Greek yogurt, eggs and vanilla to the oat mix and whisk together until combined. Pour wet ingredients in with the dry and fold together until just combined with a rubber spatula. Pour batter into prepared loaf pan and bake for 40 – 45 min. Check the bread and if it is getting too brown on top cover it lightly with a piece of foil, then bake for another 15 – 20 min or until a toothpick inserted in the center comes out clean. Cool the bread in the pan for 10 min before inverting it on to a wire rack to finish cooling. When the bread is completely cooled top with the cream cheese frosting.

Cream Cheese Frosting

4 oz 1/3 less fat cream cheese, room temp
1 t vanilla
pinch of salt
1/2 – 3/4 c powdered sugar (depending on how sweet you want the frosting)
Instructions

In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, beat together cream cheese, vanilla and pinch of salt until smooth. Add in the powdered sugar 1/4 c at a time until smooth and the desired sweetness is reached. Scrape down the sides and bottom of the bowl between each addition of powdered sugar to ensure a smooth frosting.

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