Carrot Streusel

• Servings: 1 loaf

Ingredients

Bread:

• Carrots - 6 medium, peeled and chopped
• Flour - 2 cups
• Baking soda - 1 tsps
• Ground cinnamon - 1.5 tsps
• Ground nutmeg - 1/4 tsps
• Ground cloves - 1/4 tsps
• Ground ginger - 1/4 tsps
• Salt - 1/2 tsps
• Sugar - 1/2 cup
• Brown sugar - 1/2 cup + 2 TBSPs
• Vegetable oil - 1/2 cup
• Eggs - 2 large, room temperature
• Whole milk - 1/2 cup
• Vanilla extract - 1/2 tsps

Streusel:

• Butter - 4 TBSPs, melted
• Brown sugar - 6 TBSPs
• Flour - 1/2 cup

Instructions

1. Preheat the oven to 350°F. Oil and flour a 9x5-inch loaf pan.
2. In a pot, cover the chopped carrots with cold water and bring to a boil. Lower the heat and simmer for 15 to 20 minutes, until the carrots are tender. Drain the carrots, then transfer to a blender and purée until smooth. Set aside.
3. In a small bowl, combine the melted butter, brown sugar, and flour. Place the streusel in the refrigerator.
4. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
5. In a medium bowl, combine the carrot purée with the sugar, brown sugar, and oil and mix until blended. Add the eggs, milk, and vanilla and mix until combined.
6. Fold in dry ingredients until just combined. Pour the batter into the prepared pan and crumble the streusel evenly over the top.
7. Bake for 1 hour.