OATMEAL CARROT CAKE BREAD

Oatmeal Carrot Cake Bread image

Obtained online. http://reciperunner.com/oatmeal-carrot-cake-bread/

Provided by Chrystal Cackler @journeyrock92

Number Of Ingredients 21

Ingredients

1 cup(s) rolled oats
1/2 cup(s) + 2 tablespoons milk of choice, if the batter is too dry add 2 more tablespoons of milk
1 1/2 cup(s) + 2 tablespoons whole wheat pastry flour (i use bob's red mill)
3/4 cup(s) coconut sugar
1 tablespoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) kosher salt
1 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground ginger
1/8 teaspoon(s) ground nutmeg
1 1/2 cup(s) shredded carrots
1/2 cup(s) raisins
8 ounce(s) can crushed pineapple, undrained
1/4 cup(s) plain non-fat greek yogurt
1 - egg + 2 egg whites
1 1/2 teaspoon(s) vanilla extract
CREAM CHEESE FROSTING
4 ounce(s) 1/3 less fat cream cheese, room temperature
1 teaspoon(s) vanilla
- pinch of salt
1/2-3/4 cup(s) powdered sugar depending on how sweet you want the frosting

Steps:

Oatmeal Carrot Cake Bread: Preheat oven to 350 degrees. Spray a 9x5 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 minutes 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 mixture. Add the crushed pineapple, Greek yogurt, eggs and vanilla to the oat mixture and whisk together until combined.
Pour the wet ingredients in with the dry and fold together until just combined with a rubber spatula. Pour the batter into the prepared loaf pan and bake for 40-45 minutes. 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 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pan for 10 minutes 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: In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, beat together the cream cheese, vanilla and pinch of salt until smooth. Add in the powdered sugar 1/4 cup 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.