The temperature here in East TN has gone from the mid 90s to the mid 80s over the last week. That means it’s fall, y’all!
I love all things pumpkin, except PSL’s...sorry Starbucks fiends. But pumpkin pie, pumpkin bread, pumpkin cookies, pumpkin risotto. Bring. It. On. So, I wanted to create something just a little different this year than traditional pumpkin bread...enter the Pumpkin-Carrot Loaf with Cinnamon Cream Cheese Glaze!
When I first mixed this batter together, I wasn’t sure it was going to turn out how I wanted it to. Then, it was so beautiful when I cut into it, that I wanted to shoot it, even if that meant just getting a pretty picture, and not having a delicious recipe. Then, I tasted it, and it was SO GOOD that I knew I had to share the recipe.
What you’ll need to make the best Pumpkin-Carrot Loaf:
AP flour (I love White Lily)
Whole wheat flour (I’ve had trouble finding it lately, so I’ve been making my own oat flour, if need be! Just blend it up in the blender, and you’re good to go!)
Nutmeg (I like to grate my own!)
Plain Greek yogurt
Coconut oil (if you don’t have coconut oil, you could sub out melted butter or avocado oil)
Pumpkin puree (be sure you get puree and not pumpkin pie filling...I’ve made that mistake before!)
What you’ll need to make the most delectable Cinnamon Cream Cheese Glaze:
The two most important things to remember when making this bread…
DO NOT OVERMIX THE BATTER. I repeat. DO NOT OVERMIX THE BATTER. This will yield a tough loaf, and nobody needs that in their life.
Be sure to “tent” the loaf about halfway through making to ensure it doesn’t become too brown.
Enjoy, and as always, let me know what you think over on Instagram @sugarandsalt_co!