Carrot Cake Breakfast Bread
You know I love to make bread, right? One of the things I love about baking along with the Twelve Loaves group is that every month is a new challenge that I wouldn’t try on my own. Nothing too wacky, but something different.
I never would have thought to enjoy adding a root vegetable to a bread recipe (much less enjoy it) if it weren’t for the creative monthly challenges. Since the theme for this month was root veggies, I was tempted to revive my sweet potato bread recipe but I don’t really like sweet potatoes. They’re kinda yucky. Even though the bread is good and I can’t taste the actual potato part I just know it’s in there. I wasn’t in the mood.
Carrot cake is something that some of us enjoy and others avoid. My least favorite thing about the most commonly known carrot cake is the addition of raisins and nuts so I left them out of the bread. You’re welcome. 🙂
I have an out-of-this-world carrot cake recipe, but I didn’t really adapt it into a bread recipe. I just thought about the three things that make a carrot cake what it is. Carrots, cinnamon and nutmeg.
Carrot Cake Breakfast or Dessert Bread
There is one quarter cup of honey in this bread but this isn’t an overwhelmingly sweet bread. It’s light, moist and with a glaze the flavor slightly resembles a doughnut. Only slightly. It might be a good idea to make two loaves and give one away to our brunch guests, especially over the holidays. 🙂
This bread is just a touch of sweet, a hint of cinnamon and the harmony of the nutmeg is so subtle that it adds depth to the flavor without stealing the spotlight. If you prefer a more pronounced flavor, I would suggest that you add more cinnamon and nutmeg. Feel free to add more honey of you like it sweeter and add a little bit more flour during the kneading process as needed.
I love using my bread machine to mix the dough now that it’s become very cold where I am. Even with the bread machine I usually watch the dough mix and check on it during the rising process to make sure the dough is the right texture and “on schedule” for the process. I bake in my oven most of the time and now I use the method in this recipe for rising.
I followed my heart with this bread and I was so fortunate that my first attempt of this turned our perfect. I’m going to be using this recipe frequently during the holidays. I’m seeing stuffed French toast and bread pudding in my future!
If you want to make a glaze for your bread, you can use this recipe.
For those of you that have been following along with our Hunger Strike and No More Hungry Nights, I am so happy to announce that we are having our very first fundraising event this coming Saturday on October 5! Take a peek at the Facebook page for live updates.
We will be accepting donations and 100% of all the proceeds will be used for food donations and jobs to help with a more permanent solution. Isn’t that EXCITING?!? 😀
Have you seen what my fellow Twelve Loaves friends have baked for us this month?
- Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess
- Carrot, Apple & Walnut Bread by Anne at From My Sweet Heart
- Carrot Bread by Rossella at Ma che ti sei mangiato
- Carrot Cake Breakfast Bread by Dionne at Try Anything Once Culinary
- Garlic Herb Mini Rolls by Kathya at Basic N Delicious
- Gluten-Free Sweet Potato Biscuits by Dorothy at Shockingly Delicious
- Onion-Bacon Fantans by Holly at A Baker’s House
- Parmesan Garlic Rolls by Alice at Hip Foodie Mom
- Potato Bread by Liz at That Skinny Chick Can Bake
- Potato Onion Dill Bread by Karen at Karen’s Kitchen Stories
- Rustic Potato Buns by Heather at girlichef
- Sweet Potato Quick Bread by Renee at Magnolia Days
#TwelveLoaves October theme is Root Vegetables! September was about baking with our finds from the Farmers Markets. We are continuing exploring what is in season and our October baking mission is about Root Vegetables. Share your October Root Vegetable Bread (yeast or quick bread). Let’s get baking!
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this October, 2013, and posted on your blog by October 31, 2013.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.
Should you be so tempted to try this recipe you can try it below. Don’t hesitate to ask me if you have any questions!
- ¼ cup milk, lukewarm
- ¼ cup + 1 tbsp. water, room temp
- ¼ cup honey
- 1 egg, room temp
- ½ tsp. alaea Hawaiian sea salt
- 2¼ tsp. active dry yeast
- ½ cup shredded carrots
- 2 tbsp. butter, softened
- 1 tsp. cinnamon
- ¼. tsp nutmeg
- 3 cups of flour, or more to make a slightly wet and tacky dough
- 1 egg white for brushing atop your dough before baking
- milk for brushing atop your bread after baking
- In a large mixing bowl add milk, water, honey, egg and salt. Stir together, then add active dry yeast. Allow to rest for about 10 minutes or until yeast particles are saturated. Stir mixture to slightly combine.
- Add carrots, butter, cinnamon, nutmeg and flour. Mix until thoroughly combined. Knead for 18-10 minutes until dough is cohesive and slightly tacky (not sticky).
- Let dough rise for two hours (or more if you forget like I do!) in a warm place. Use your bread machine to rise the dough or you can use your oven. If your oven is completely cooled, add a heat safe bowl or pie pan to your oven and pour boiling water into the bowl. Place the bowl or pan on a lower rack with your bread dough on a higher rack. Close the oven door and allow the dough to rise.
- Generously grease an 8" cake pan with butter. Gently punch down dough and lightly flour your kneading surface. Form your dough into a large ball and separate into two equal sections. Form each piece into long pieces by kneading them in half and folding into itself to form a long piece. Repeat 4 or even 5 times until you have two long pieces. Twist two long pieces of dough and pinch all the ends together to form a circle. Place in your round cake pan.
- With your oven completely cooled, add boiling water to a heat safe bowl and place in the oven alongside or below your dough that is now nestled in your cake pan. Allow the dough to rise for one hour or until nearly doubled in size.
- Remove your dough from the oven and preheat oven to 350 degrees F. Brush an egg white over the top of your bread dough. Boil more water and replace the water that has cooled from your heat proof bowl. Once your oven is preheated, place your heat safe bowl back into your oven and add boiling water. This will create steam while your bread bakes. Place your hot water alongside your bread or on a lower rack, allowing your bread to bake as close to the center of the oven as possible. Bake for 35 minutes or until top is a rich golden brown color. Place bread still in cake pan on a cooling rack. While still warm, brush with milk to keep the top nice and soft.
- Cool for 20 minutes in the pan then remove from the pan and cool directly on a cooling rack. After your beautiful bread has completely cooled you can slice it, serve it and enjoy!