A healthier carrot bread filled with a cream cheese ribbon – healthy enough for breakfast but enough like carrot cake to feel like a treat!
Carrot bread that tastes like dessert but is healthy enough for breakfast. That’s what we have happening here today. And I’m very happy about this.
Because I made at least 4 versions of this bread before finally deciding that I had a winner. The kids kept saying every version was “blog-able”, but they were so very wrong. They were all edible, I’ll give them that, but that’s about it. Definitely not good enough to share. Evidently kids aren’t the best food critics. It has cream cheese icing? It has nuts? It’s bread, that I can eat? Blog-able. That’s pretty much the way their critiques usually go. I can eat it – I’m in.
Don’t worry though, this version is more then just edible. It’s fantastic.
Cream cheese filled carrot bread. Because why make plain old carrot bread when you can fill it with cheesecake and basically have dessert for breakfast?
Everyone loves dessert for breakfast.
Especially when said “dessert” is actually quite healthy. This bread has no oil, no butter, and very little sugar. The recipe makes two loaves, so there is 1/3 cup of sugar in each loaf of bread, which isn’t much as far as quick breads go. There are 4 ounces of cream cheese in each loaf, (because we’re pretending this is dessert here and what’s carrot cake without cream cheese?) but to be perfectly honest the bread is great by itself so you could easily skip the cream cheese filling and make the bread plain if you like (bonus to doing this – half the sugar is in the cream cheese filling).
But then you can’t pretend you’re having dessert for breakfast. And everyone loves dessert for breakfast. Just ask my kids. It’s blog-able.
I blended the can of pineapple briefly to make the pineapple pieces in the bread very small, but it’s not necessary if you don’t mind small bits of pineapple throughout the bread. Source: Adapted from my Carrot Pear Mini Loaves. This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.
For the cream cheese filling:
For the carrot bread:
Serving Size: 2 slices
Amount Per Serving: Calories: 287 Total Fat: 8.7g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3.7g Cholesterol: 57mg Sodium: 102mg Carbohydrates: 41.6g Fiber: 3.2g Sugar: 16.4g Protein: 12.4g
I blended the can of pineapple briefly to make the pineapple pieces in the bread very small, but it’s not necessary if you don’t mind small bits of pineapple throughout the bread.
Source: Adapted from my Carrot Pear Mini Loaves.
This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.