easter breakfast

Check out this easy recipe for the best carrot cake banana bread from Delish.com

Carrot Cake Banana Bread

Cooking spray,

c. butter

c. sugar

c. brown sugar

eggs

milk

pure vanilla extract

c. all-purpose flour

baking powder

baking soda

cinnamon

kosher salt

nutmeg

bananas,

carrots

pecans,

block cream cheese,

c. butter, softened

I received a lot of compliments making this cake/bread. It's so light and moist. I added a generous amount of plump raisins to the batter which I believe elevated it.

For the frosting, I used one stick instead of 2 and nearly twice as much sugar.  

Thank you for this recipe ❤️

Excellent recipe. My family loved it. I used  some mascarpone cheese rather than cream cheese in the frosting and it just took it over the top.

Just made yumm I did not ice it I don&#39;t think it needs it.  Added extra cinnamon an Nutmeg just because I love it.  Will make again.

I've discovered - admittedly by my many viewings of the British Baking Show - that mixing the batter as little as possible makes the bread much lighter and fluffier than mixing too thoroughly. Also using an aluminum baking pan keeps the heat more evenly distributed so the bake doesn't brown too much on the top. This is a great recipe! Thanks for sharing!

I doubled recipe to make 2 big loafs! Amazing taste and texture! I used 3 1/2 cups of flour not the full 4 when I doubled it. Only slight change.

Super delish.  Moist and lovely with a fresh cup of coffee.

this bread is awesome my family all loved it!

Good recipe for the bread, the frosting was not very good. It was too salty and tastes like pure butter.

Delicious! I omitted the 1/2 cup brown sugar, doubled the carrots and walnuts and skipped the icing. This is my new go to banana bread recipe!

It was ok, but I felt that it could have used more spices and carrots, and even some raisins. Also, I did use a slightly different pan (because it was SO MUCH batter) and even 45 minutes was too long. So I'm not sure about the cooking time. I'd keep an eye on it after 40 minutes, if I were you. 

Also, while I altered my frosting, I did add a Pinch of salt, because everyone saying salt in frosting is gross doesn't seem to understand how salt works. Salt compliments flavours and activates your tongue in a certain way. There's a reason why Ina Garten says to put salt in your oatmeal, and Alton Brown says to put salt in your coffee.

Delicious recipe.  Like others have said, I also cut back on the sugar, ramped up the carrot, substituted walnuts for pecans (just because I didn't have any pecans) and also added a tablespoon of smooth peanut butter.  The resulting loaf is moist and full of flavour with no one ingredient dominating another.  I skipped the frosting, there's no need, but a smear of butter on a slice is delightful.

I doubled the carrots and put half teaspoon extra cinnamon.  Icing recipe measurements are way off so used a different recipe for the icing.

https://streaming.hearstdigitalstudios.com/9e0d87d5-3614-471f-a42b-48c3699d0b58/video_rover_16x9_1080p_hd_1552312808_68625.mp4

Your two favorite spring desserts, in one irresistible bread.

This Carrot Cake Banana Bread Is The Best Of Both Baking Worlds

If you're looking for a delicious way to celebrate Easter, try these cinnamon sugar Resurrection Rolls. The homemade disappearing marshmallow rolls represent the empty tomb!

Resurrection Rolls

butter ((room temperature))

sugar

eggs ((room temperature))

salt

all-purpose flour

Red Star Platinum Yeast ((1 package))

marshmallows

butter

Put the milk (95-115 degrees Fahrenheit) and the butter in the bowl of a stand mixer. Sprinkle the yeast over the milk. (If the yeast is not instant yeast, let it sit for 5 minutes to activate.)

Add the sugar, eggs, salt, and flour. (Be sure to not pack the flour into the cup. Spoon the flour into the cup carefully, then level it with a knife.)

With a paddle attachment for your stand mixer, mix for a few seconds until just combined. Let this mixture sit for about 5 minutes.

Switch the attachment to the dough hook and knead on medium speed for 10 minutes.

Cover the dough and let it rise in a warm place for 30 minutes or until doubled.

Divide and roll dough into 15 balls.

Flatten a dough ball in the palm of your hand.

Place a large marshmallow in the middle of the dough. Wrap the dough around, being careful to completely cover and seal the marshmallow inside the dough.

Roll the dough ball until it is smooth. Repeat with the remaining dough balls.

Place the dough balls onto a baking sheet lined with parchment paper or a silicone baking mat. Cover and rise for 15-20 minutes or until almost doubled.

Brush the tops of the rolls with melted butter, the sprinkle with cinnamon and sugar.

Bake at 375 for 13 to 16 minutes or until lightly browned.

Serve warm.

This Easter Brunch recipe is the perfect make-ahead casserole &amp; tastes just like a carrot cake!

Easter Breakfast Bake

cinnamon bread

carrots (shredded)

pineapple

raisins

brown sugar

cream cheese (room temperature)

orange zest

pecans

flour

coconut

Leave your bread out for a few hours or place it on a tray at 350˚F for about 8 minutes to slightly dry it out.

In a medium bowl, combine cream cheese mixture ingredients until fluffy.

Grease a 9x13 inch baking dish. Layer half of the bread cubes in the pan. Sprinkle with half of the carrots, pineapple and raisins. Dot with the cream cheese mixture. Top with remaining bread and the other half of the carrots, pineapple, and raisins.

In a bowl, stir together the eggs, milk, brown sugar, and cinnamon. Pour over the casserole, cover with foil and refrigerate overnight.

Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.

Mix topping ingredients together in a small bowl. Sprinkle over casserole just before baking.

Bake uncovered 45-55 minutes or until a knife inserted in the center comes out clean and casserole is set.

Cool 15 minutes before serving.

Subtle floral lavender enhances the depth of the bright lemon curd to make the most lovely filled doughnuts you'll ever taste!

Lavender Lemon Curd Filled Doughnuts

tsp dry active yeast

granulated sugar +

eggs, room temperature

tsp fine sea salt

Tbsp unsalted butter, softened

Canola oil

lemon juice

lavender extract

butter, cubed

Tbsp grated lemon peel

To make the doughnuts, add yeast, 2 tsp...

To make the doughnuts, add yeast, 2 tsp sugar and warm milk in the bowl of a stand mixer. Let stand for 5 to 8 minutes, until the mixture is foamy. Whisk in remaining sugar and eggs.

Add half of the flour and all of...

Add half of the flour and all of the salt to the bowl. Using a dough hook, mix on low until the dough starts to come together. Add the rest of the flour and mix until the dough looks a bit shaggy. Slowly add the butter and beat at medium speed. Knead for about 3 minutes until the mixture is a smooth dough.

Add dough to a bowl that's been greased...

Add dough to a bowl that's been greased lightly with oil. Cover with plastic wrap. Place in the refrigerator and let chill overnight.

You can make the lemon curd the night...

You can make the lemon curd the night before or 1 to 2 hours before cooking the doughnuts. To make the curd, heat a small saucepan over medium heat. Add eggs, sugar, lemon juice, and lavender extract, whisking until combined. Add butter and lemon peel. Cook, whisking constantly, until the mixture is thickened and coats the back of a metal spoon. Place curd in a small bowl and cool 10 minutes before placing it in the refrigerator to chill for at least 1 hour.

When you are ready to make the doughnuts,...

When you are ready to make the doughnuts, flour a flat work surface and roll out the dough to approximately 1/2 inch thick. Using a 4 inch round cutter, cut out the doughnuts, placing them on a parchment lined baking sheet. Cover the rounds with plastic wrap and let rest for 45 minutes. They should be puffy!

Add oil to a large, heavy bottomed pot...

Add oil to a large, heavy bottomed pot (I used a Dutch oven) and heat over medium heat until oil is 350 degrees F.

Fry the doughnuts in batches of approximately 2...

Fry the doughnuts in batches of approximately 2 to 3 rounds. Cook for approximately 2 minutes per side until golden brown. Remove when cooked through to a paper towel lined baking sheet.

When the doughnuts are cooled, use a straw...

When the doughnuts are cooled, use a straw or chopstick to poke holes on either side of the doughnut.

Fill a pastry bag, fitted with a small...

Fill a pastry bag, fitted with a small piping tip, with the chilled curd. Pipe in the curd on both sides of each doughnut, approximately 1/4 cup of curd on each side. Serve immediately.

Top 4 easter breakfast recipes from across the web

The most viewed easter breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Carrot Cake Banana Bread

Resurrection Rolls

Easter Breakfast Bake

Lavender Lemon Curd Filled Doughnut...

Top 4 easter breakfast recipes from across the web

The most viewed easter breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carrot Cake Banana Bread

Resurrection Rolls

Easter Breakfast Bake

Lavender Lemon Curd Filled Doughnut...

The most viewed easter breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine