Let's Have Brunch - Carrot-Coconut-Cranberry Bread with Cream Cheese Glaze

I'm always looking for great recipes that I can make ahead to serve for breakfast or brunch. Quick breads are not only easy, but there are so many variations that it's difficult to choose which one to try. I found this recipe in a Food Network Magazine booklet of 50 quick breads. It called for carrots, coconut and raisins, but I changed it up with Craisins. The results were a delicious bread that was a hit in my home. Definitely a bread I will make when we have weekend guests.

Carrot-Coconut-Cranberry Bread with Cream Cheese Glaze

1 cup shredded carrots

1/2 cup vegetable oil

1/2 cup plain yogurt

2 eggs

1 teaspoon vanilla

1-1/2 cups flour

3/4 cup sugar

1/2 cup shredded coconut

1/2 cup Craisins

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon nutmeg

2 ounces softened cream cheese

3 tablespoons milk

2 tablespoons confectioner's sugar

pinch of salt

Preheat oven to 350 degrees F.

1. Whisk shredded carrots, vegetable oil, yogurt, eggs and vanilla in a medium bowl.

2. Whisk flour, sugar, coconut, Craisins, baking powder, cinnamon, salt and nutmeg in a large bowl.

3. Fold the wet ingredients into the dry until well blended. Put batter into a greased 9 x 5 loaf pan. Bake for 55-65 minutes, until wooden pick inserted in center comes out clean. If using a dark baking pan, check bread at 50 minutes as it will bake faster.

4. Let cool for 1 hour, then remove from the pan and put on a rack.

For the Cream Cheese Glaze:

Whisk softened cream cheese, milk, confectioner's sugar and salt until smooth. Drizzle over warm bread.