Gluten-Free Cinnamon Crunch Carrot Bread is tender and moist, packed with carrots and spices, with the perfect cinnamon sugar topping. It uses basic pantry ingredients and has just a few easy steps.
Ingredients in Gluten-Free Cinnamon Crunch Carrot Bread
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1-1/4 cup gluten-free flour – I use Bob’s Red Mill 1:1 (I don’t recommend using almond flour)
- 1/2 cup vegetable oil or avocado oil
- 2 large eggs
- 1 cup sugar
- 1 cup shredded carrots (I put mine in the food processor)
- Topping
- 1/2 tbsp light brown sugar
- 1/2 Tbsp sugar
- 1 tbsp cold butter
Instructions
- Make the topping: Add the sugar and brown sugar to a small bowl and stir together. Add the cold butter to the mix with a fork or by hand.
- Grease and flour or line a loaf pan with parchment paper
- Whisk the first four ingredients together in a large bowl and set aside
- In the bowl of a stand mixer or an electric hand mixer, add oil, eggs, and sugar and beat at medium speed for 1 minute
- Add the dry ingredients to the wet ingredients in a medium bowl and mix at low speed until combined. The batter will be thick and a bit lumpy.
- Fold carrots into the batter.
- Pour into the prepared loaf pan.
- Sprinkle the topping evenly across the top of the batter
- Using the edge of a sharp knife or a toothpick, create a swirled pattern over the top of the batter
- Bake at 350 degrees for 30 minutes.
- Cool on a wire rack for 30 minutes
Add-ins to gluten-free carrot cake bread
walnuts, pecans, almonds, coconut shreds, golden raisins, additional spices (nutmeg, ginger)
How are Carrot Cake and Carrot Bread different?
Although they share the same ingredients, carrot cake is richer and sweeter, light and fluffy, and served as a dessert. Quick bread recipes are made more like traditional bread, with a denser texture and mild sweetness.
What is the secret to carrot cake?
The secret to this carrot bread recipe is the finely grated carrots and moisture-enhancing ingredients like oil or yogurt.
What ingredient keeps the bread moist?
Fats
- Butter or Oil: Fats like butter or oil help to keep moisture within the bread structure. They also contribute to a richer flavor and a softer texture.
Sugars:
- Caramelization: Sugars help caramelize on the bread’s outside, creating a golden crust.
- Moisture Retention: Sugar molecules can also bind with water molecules, helping to keep the bread fresh for longer.
What is the difference between a loaf and a cake?
The primary difference between a loaf and a cake is texture and structure. Loaves, often quick breads like banana bread or sourdough, are normally denser and more bread-like because they are made with dough and leavened with yeast or baking powder. Cakes are generally lighter and fluffier, often incorporating creaming methods and leavened with eggs or baking agents.
Why use oil instead of butter in a cake?
- Moisture: Oil provides more moisture than butter, containing water that can evaporate during baking. This leads to a more consistently moist cake, especially when refrigerated, as oil stays liquid and doesn’t dry out like butter.
- Texture: Oil cakes have a lighter, fluffier texture than butter cakes. The oil coats the flour more evenly, resulting in a tender crumb and a lower likelihood of tough layers.
- Flavor: While oil can impart a slightly different flavor than butter, many recipes, like Chiffon cake, are specifically designed to use oil for its ability to create a moist, light cake.
Gluten Free Cinnamon Crunch Carrot Bread Leftovers Storage
Wrapped tightly in plastic wrap or aluminum foil and placed in an airtight container, this carrot bread or slices will keep at room temperature for 3-4 days. It also stays fresh in the freezer for up to a month.
Other Gluten-Free Desserts
Gluten-free banana crumb cookies
Gluten-free Oreo Snickerdoodles
Gluten-Free Cinnamon Crunch Carrot Bread
Ingredients
- 1-1/4 cup Gluten-free
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup oil
- 2 large eggs
- 1 cup sugar
- 1 cup shredded carrots
- Topping
- 1 tbsp brown sugar
- 1 Tbsp sugar
- 1 tbsp butter
Instructions
- Grease and flour or line with parchment paper an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan
- Whisk the first four ingredients together in a large bowl and set aside
- In the bowl of a stand mixer or an electric mixer, add oil, eggs, and sugar and beat at medium speed for 1 minute
- Add the flour mixture to the wet ingredients in a medium bowl and mix at low speed until just combined. The batter will be thick and a bit lumpy.
- Fold carrots into the batter
- Make the topping – in a small bowl, mix brown sugar and sugar together and then cut in the butter with a fork or your hands
- Sprinkle topping evenly across the top of the bread, then using
- Pour into the prepared pan
- Bake at 350 degrees for 30 minutes
- Remove from oven, brush the top with the melted butter, sprinkle brown sugar and granulated sugar evenly over the top, and bake for another 20-30 minutes or until a toothpick comes out clean.
- Cool on a wire rack for 30 minutes
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