Streuseled Carrot Bread
Cuisine: quick breads
Closely adapted from Kelly Jaggers
  • For the bread:
  • 1½ cups AP flour (fluffed, spooned and leveled)
  • ½ cup white whole wheat flour
  • ¾ t baking powder
  • ¾ t baking soda
  • ½ t fine sea salt
  • ¾ t cinnamon (cassia)
  • ¼ t freshly grated nutmeg
  • ¼ t cardamom
  • ¼ t allspice
  • 1 cup packed light brown sugar
  • ⅓ cup vegetable oil
  • 1 t vanilla
  • ¾ cup whole fat buttermilk
  • 2 eggs
  • 1 packed cup finely shredded carrots (I used my food processor)
  • For the streusel:
  • ½ cup AP flour
  • ½ cup packed brown sugar
  • ⅓ cup old fashioned rolled oats
  • ¼ t cinnamon (cassia)
  • pinch of salt
  • ¼ cup butter, cut into chunks
  1. First make the streusel. Whisk together the flour, salt, cinnamon and brown sugar. Cut the butter in, rubbing the streusel until the butter and dry ingredients have combined to look like gravel. Set aside in the fridge.
  2. Preheat the oven to 350 F.
  3. Spray 1 8X4 loaf pan and 2 mini loaf pans with nonstick spray (or you could make muffins, in which case it makes 18). Set aside.
  4. Whisk together the flours, baking powder, baking soda, salt and spices. Then whisk in the brown sugar--you may need to crush some lumps of brown sugar between your fingers.
  5. Separately, whisk together the oil, vanilla and buttermilk. Whisk in the eggs.
  6. Fold the liquid ingredients into the dry. Fold in the shredded carrots--do not overmix.
  7. Scrape the batter into the prepared pans. Clump and then break apart to sprinkle the streusel evenly over the batter in the pans.
  8. Bake until a cake tester inserted into the center of the quick bread comes out clean or with only a few crumbs attached-- 18-20 minutes for muffins, 22-25 minutes for mini loaves, and 35-40 minutes for an 8X4 pan.
Recipe by The Spiced Life at