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slices of carrot loaf cut on a white counter
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5 from 3 votes

Carrot Loaf with Cream Cheese Swirl

A flavorful carrot bread filled with a layer of cream cheese swirl. Grab a slice to enjoy with your morning cup of coffee!
Prep Time10 minutes
Cook Time1 hour
Cooling Time10 minutes
Total Time1 hour 10 minutes
Course: Bread, Breakfast
Cuisine: American
Servings: 10 servings
Author: Spoonful of Flavor

Ingredients

For the cream cheese swirl:

  • 1 8 ounce package Neufchatel cream cheese, softened
  • 1 tablespoon honey
  • 1 egg white

For the bread:

  • 1 1/2 cups shredded carrots
  • 1/2 cup sugar
  • 1/4 cup packed light brown sugar
  • 1/3 cup butter or vegetable oil
  • 2 eggs
  • 3/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup chopped walnuts

Instructions

  • Preheat oven to 350 degrees F. Lightly grease a 9" x 5" loaf pan.

For the cream cheese swirl:

  • In the bowl an electric mixer fitted with a paddle attachment, beat cream cheese, honey and egg white until smooth.
  • In a large bowl, whisk carrots, sugars, oil and eggs until smooth. In a separate large bowl, stir together flours, baking powder, salt, cinnamon, nutmeg and ginger until combined. Add sugar-oil mixture to flour mixture; stir to combine. Fold nuts into mixture.

For the bread:

  • Pour half of batter into loaf pan. Top with cream cheese mixture; smooth with a spatula. Top with remaining batter; smooth with spatula.
  • Bake one hour or until a toothpick inserted into the center comes out clean. Cool in pan 10 minutes, then remove and transfer to a rack to cool completely.

Notes

SUBSTITUTIONS
  • Cream Cheese: You can substitute with regular cream cheese.
  • Nuts: You can omit the nuts or substitute with raisins or chocolate chips.
  • Butter / Vegetable Oil: You can use butter or vegetable oil. Or substitute with another oil like coconut oil. 
 
STORAGE
Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
To freeze, wrap the entire loaf or individual slices in plastic wrap, then in foil. Transfer the slices or wrapped loaf to a freezer safe bag or container and freeze for up to 4 months. Thaw the loaf in your fridge overnight and serve at room temperature.
Source: Quick Bread Love eCookbook by Stephanie of Girl Versus Dough

Nutrition

Serving: 0g | Calories: 255kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 150mg | Potassium: 235mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3255IU | Vitamin C: 1.2mg | Calcium: 61mg | Iron: 1.2mg