This Carrot Cranberry Oat Bread with Streusel Topping is a delightful and healthy treat, perfect for breakfast, a snack, or dessert. Made with wholesome ingredients like oat flour, grated carrots, cranberries, and pecans, this bread is moist, flavorful, and topped with a crunchy streusel. It’s easy to make and sure to be a favorite in your household.
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 45 to 60 minutes
- Total Time: 1 hour 5 minutes to 1 hour 20 minutes
Ingredients
For the Bread:
- 1 1/2 cups oat flour (190 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp sea salt
- 2 eggs
- 1/3 cup applesauce (80 g)
- 1/3 cup milk (100 g)
- 1 tsp vanilla extract
- 1/3 cup brown sugar (60 g)
- 1/4 cup olive oil (60 g)
- 1 1/4 cups grated carrots (200 g)
- 1/2 cup cranberries and chopped pecans
For the Streusel Topping:
- 1/3 cup oat flour (50 g)
- 2 tbsp brown sugar (30 g)
- 1 tbsp cold butter (20 g)
- 1 tsp cinnamon
- Pinch of salt
Directions
- Preheat the Oven: Preheat your oven to 350°F (180°C). Grease and line a loaf pan with parchment paper.
- Prepare the Streusel: In a medium bowl, combine oat flour, brown sugar, cinnamon, and a pinch of salt. Cut in the cold butter with a fork until the mixture resembles coarse crumbs. Set aside.
- Make the Cake Batter:
- In a large bowl, whisk together the eggs, applesauce, milk, vanilla extract, brown sugar, and olive oil until well combined.
- Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt to the wet mixture. Mix until just combined.
- Fold in the grated carrots, cranberries, and chopped pecans.
- Transfer to Pan: Pour the batter into the prepared loaf pan and level the top with a spatula.
- Add Streusel Topping: Sprinkle the streusel mixture evenly over the top of the batter. Using the back of a spoon, gently press the streusel down into the top of the loaf.
- Bake: Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top or edges are browning too quickly, loosely tent the loaf with aluminum foil. Baking times may vary, so keep an eye on your loaf.
- Cool: Remove the bread from the oven and place it on a wire rack. Allow it to cool completely before slicing.
- Store: Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
Serving Suggestions
- Enjoy a slice with a cup of coffee or tea for a delightful breakfast or snack.
- Top with a dollop of cream cheese or butter for extra indulgence.
Cooking Tips
- Ensure all ingredients are at room temperature for even mixing.
- For a gluten-free version, ensure your oat flour is certified gluten-free.
- Use fresh, grated carrots for the best texture and moisture.
Nutritional Benefits
- Carrots are rich in beta-carotene, fiber, and vitamins.
- Oat flour provides a good source of dietary fiber and helps maintain steady blood sugar levels.
- Cranberries and pecans add antioxidants, healthy fats, and additional fiber.
Dietary Information
- Contains eggs and dairy; not suitable for those with allergies to these ingredients.
- Can be made dairy-free by substituting a plant-based milk and using a dairy-free butter alternative for the streusel.
Storage
- Store the bread at room temperature in an airtight container for up to 3-4 days.
- For longer storage, keep it in the refrigerator for up to 1 week.
- You can also freeze the bread for up to 3 months. Thaw overnight in the refrigerator before serving.
Why You’ll Love This Recipe
- It’s packed with wholesome, nutritious ingredients.
- The combination of carrots, cranberries, and pecans offers a delicious blend of flavors and textures.
- The streusel topping adds a delightful crunch and sweetness.
Conclusion
This Carrot Cranberry Oat Bread with Streusel Topping is a fantastic addition to your baking repertoire. It’s easy to make, full of nutritious ingredients, and deliciously satisfying. Perfect for any time of the day, enjoy this moist and flavorful bread fresh from the oven or as a treat throughout the week. Bon Appetit!