Our carrot cake quick bread is the sweetest thing to awaken to. This dish offers you all the flavors of carrot cake, dished out for breakfast in a scrumptious fast bread.

This tender, wet, and delicious loaf gains lots of depth of flavor from the brown sugar and familiar warming spices. The light drizzle of appetizing buttermilk glaze complements the sweet taste of this carrot cake bread. The toasted pecans add a great crunch and become semi-soft when baking, permitting simple slicing. This bread is super tender, with a moist interior and pops of brilliant orange color from the grated carrots.

Find out how to make carrot cake quick bread, and enjoy it for breakfast, breakfast, or a sweet snack today.

How To Make the Best Carrot Cake Quick Bread
Our Test Kitchen has a couple of suggestions to ensure success in baking this carrot cake bread.

Make sure you drain you crushed pineapple well; excessive pineapple juice included into the batter and this bread will rapidly go from wet to wet.
With a quick bread, you do not wish to over stir your components: Be sure simply to mix up until integrated to keep it good and tender.
Due to the longer bake time, you’ll wish to tent the tops with aluminum foil toward completion to prevent over-browning.
This recipe yields 2 loaves, leaving one for you and one for the neighbor. Or you can always conserve bread for later: Cover an unglazed loaf in plastic wrap and aluminum foil, and freeze.

Ingredients
3 cups all-purpose flour, plus more for dusting

1 1/2 cups loaded light brown sugar

1 tsp. baking soda

1 tsp. ground cinnamon

3/4 tsp. kosher salt

3 large eggs

2 cups grated carrots (from 2 big peeled carrots).

1 (8-oz.) can crushed pineapple in juice, drained pipes.

1 cup unsweetened shredded coconut.

2 tsp. vanilla extract.

1/2 cup plus 2 Tbsp. entire buttermilk, divided.

1 cup sliced toasted pecans.

1 cup powdered sugar.

Directions.
Gather ingredients:.
Mix dry active ingredients:.
Preheat oven to 350 ° F. Whisk together flour, brown sugar, baking soda, cinnamon, and salt in a medium bowl.
Add damp active ingredients:.
Whisk eggs in a large bowl. Add melted butter, grated carrots, pineapple, coconut, vanilla, and 1/2 cup of the buttermilk; continue blending until combined.
Carefully stir flour mixture into egg mixture simply till integrated.

Gently fold in toasted pecans.

Include batter to pans:.
Spoon mixture uniformly into 2 greased (with softened butter) and floured 8- x 4-inch loaf pans.
Bake in preheated oven up until a wooden choice inserted in center comes out tidy, about 1 hour. Camping tent with aluminum foil, if required, after 50 minutes to avoid overbrowning.
Cool bread loaves:.
Cool loaves in pans on a cake rack 10 minutes; remove loaves from pans. Cool completely on rack, about 1 hour.
Make glaze:.
Blend together powdered sugar and remaining 2 tablespoons buttermilk in a little bowl.
Pour or drizzle over cooled loaves.