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Friday, May 3, 2013

Carrot Coconut Bread

Carrot Coconut Bread

For the Bread
1 1/4 c. shredded carrots
1 c. sweetened shredded coconut
1 1/4 c. unbleached flour
3/4 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. unsweetened applesauce
1/2 c. Fat Free sour cream
2 eggs
1 tsp. vanilla
For the Glaze
3 oz. Fat Free cream cheese, softened
2 Tbsp. heavy cream
1/4 tsp. vanilla extract
1/4 tsp. salt
1 c. powdered sugar
1/2 c. mini chocolate chips

  1. Preheat oven to 350*. Spray bread pans with non stick spray and set aside. Mix all dry ingredients in a bowl. Whisk the eggs in another bowl. Slowly whisk in the applesauce, sour cream, and vanilla. Fold the egg mixture into the dry ingredients. Stir until everything has been incorporated. Spoon into prepared bread pans.
  2. Baking times: 55 minutes for one large loaf or 44 minutes for 3 small loaves. Let the bread cool in the pan for at least 15 minutes after it is finished baking, then flip out onto a wire rack to finish cooling. After bread has cooled completely, make glaze. Beat the cream cheese, milk, and extract until creamy. Slowly add the sugar and salt. Spoon onto bread. Top with mini chocolate chips. Keep refrigerated.

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