Cream Cheese Filled Carrot Bread

• Vegetarian

• Produce

  • 1 cup Carrots
  • 1 can Pineapple, with juice

• Refrigerated

  • 2 Egg, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar, lightly packed
  • 1 tsp Cinnamon
  • 19 tbsp Flour
  • 1/3 cup Granulated sugar
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 2 cups Whole wheat flour

• Dairy

  • 8 oz Cream cheese
  • 1/3 cup Greek yogurt, plain

Found on bakeeatrepeat.ca

Description

Ingredients

• 8 ounces (227g) cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 3 tablespoons all-purpose flour
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup grated carrots (about 3 medium)
• 1 can (14 fl.oz., 398 mL) crushed pineapple with juice
• 1/3 cup brown sugar, lightly packed
• 1/3 cup plain Greek yogurt
• 1 large egg

Directions

• Preheat the oven to 350 degrees F. Lightly spray two 8x4 inch loaf pans with non-stick spray and set aside.
• In a medium bowl, mix together the cream cheese, sugar, egg and flour with an electric mixer until smooth and well combined. Set aside.
• In a large bowl, whisk together the whole wheat flour, all purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg until combined. In another bowl whisk together the grated carrots, pineapple (with juice), brown sugar, yogurt and egg. Add this mixture to the dry ingredients and stir until just combined. The batter will be quite thick.
• Spread a little more then a quarter of the batter in the bottom of each of the two prepared loaf pans. Spread half of the cream cheese mixture on top of the bread batter in each pan. Cover the cream cheese mixture with the remaining batter, half into each pan. It is thick batter so put small spoonfuls all over the cream cheese and then spread it out as well as you can - it’s okay if some of the cream cheese filling is still showing.
• Bake the loaves for 50-60 minutes or until a toothpick inserted into the center comes out clean, or with only a few crumbs. Let the bread cool in the pans for 15 minutes and then turn it out onto a wire rack to cool completely before slicing it.