Carrot Coconut Bread with Cream Cheese Glaze

By srumbel

This is seriously the BEST. BREAD. EVER. It's super moist and flavorful! It tastes just like carrot cake but in bread form. I love that instead of nuts, this has coconut. It gives it a great texture and crunch. I can't praise this bread enough! Please do yourself a favor and make this bread as soon as you possibly can. You will LOVE it!
from yummyhealthyeasy

Ingredients

• BREAD:
• 1 1/4 cup flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup sweetened coconut flakes
• 1/2 cup canola oil
• 1/2 cup reduced-fat sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup shredded carrots
• GLAZE:
• 1 cup powdered sugar (I added a little more to make mine a bit thicker)
• 1-1/2 oz (or 3 Tbsp) reduced-fat cream cheese, softened
• 2 tablespoons fat free milk
• 1/4 teaspoon vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees. In a large mixing bowl, mix together the dry ingredients: flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg and coconut. Set aside.

In another medium size mixing bowl, whisk together the wet ingredients: oil, sour cream, eggs and vanilla extract. Stir in the carrots.

Fold the wet mixture into the dry mixture until just combined. Use a 9 by 5-inch pan or three 6 by 3-inch pan, lightly greased. Bake for 55 minutes for a standard loaf, and 35 to 40 minutes for mini loaves. Let fully cool before removing from the pan.

For glaze: whisk all glaze ingredients in a small bowl until fully combined and then drizzle on top of loaf(s).