When it comes to celebrating special occasions like Easter, spring brunches, or an afternoon tea, few treats are as inviting as the warm, spicy aroma of freshly baked bread. But what if you could elevate the classic hot cross buns into something even more indulgent, with a twist of sweetness, spice, and vibrant blueberries? Enter Blueberry Hot-Cross Carrot Bread – a delightful loaf that combines the cozy spices and symbolism of hot cross buns with the rich, moist texture of carrot cake, plus a burst of juicy blueberries. This cake-like bread is perfect for those looking to try something new and exciting while still keeping a connection to time-honored traditions.
This easy-to-follow recipe will guide you step-by-step, ensuring that your Blueberry Hot-Cross Carrot Bread comes out perfectly every time. Not only will it be a delicious treat for your family and guests, but it will also be a showstopper at your next gathering!
What is Blueberry Hot-Cross Carrot Bread?
Blueberry Hot-Cross Carrot Bread is a creative fusion of two classic baked goods: carrot cake and hot cross buns. By combining the aromatic spices of cinnamon, nutmeg, and ginger, along with the moisture of finely grated carrots and the light sweetness of blueberries, this bread brings a fresh spin to traditional recipes. The iconic “hot cross” glaze, which is piped onto the loaf in a cross shape, adds an extra touch of elegance and visual appeal.
Unlike the more dense carrot cakes, this bread has a lighter texture, thanks to the addition of oil and buttermilk. It is perfect for breakfast, brunch, or a snack with a cup of tea, making it a versatile addition to any gathering.
Origin of Blueberry Hot-Cross Carrot Bread
The origins of carrot cake date back to the 18th century, when carrots were used as a sweetener in desserts due to their natural sugars. In contrast, hot cross buns have a rich history in Europe, particularly in England. Traditionally, these buns are baked on Good Friday and are marked with a cross on top, symbolizing the crucifixion of Jesus Christ. The buns have a slightly sweet, spiced flavor and are often enjoyed during the Easter season.
Combining these two classics was a stroke of genius, creating a loaf that is both nostalgic and modern. The Blueberry Hot-Cross Carrot Bread takes the essence of hot cross buns – their symbolic meaning and aromatic spices – and adds a contemporary twist with the inclusion of juicy blueberries, offering a fresh, fruity dimension to the traditional recipe.
Ingredients
For the Blueberry Hot-Cross Carrot Bread, you’ll need the following ingredients to ensure that your bread turns out perfectly moist, flavorful, and delicious:
For the Bread:
- 1½ cups (190 g) all-purpose flour – This forms the base of the bread and ensures a light texture.
- 1 tsp baking powder – Helps the bread rise.
- ½ tsp baking soda – Works in conjunction with the baking powder to leaven the dough.
- ½ tsp salt – Balances the sweetness of the bread.
- 1 tsp ground cinnamon – Adds that warm, comforting spice.
- ½ tsp ground ginger – Infuses a slight kick of heat and depth.
- ¼ tsp nutmeg – Complements the cinnamon and ginger with its earthy flavor.
- ¾ cup (150 g) brown sugar, packed – Provides moisture and a rich sweetness to the bread.
- 2 large eggs, room temperature – Essential for binding the ingredients and creating a moist crumb.
- ½ cup (120 ml) vegetable oil or melted coconut oil – Adds richness and moisture to the bread.
- 1 tsp pure vanilla extract – Elevates the overall flavor of the bread.
- 1 cup (about 120 g) finely grated carrot – The star ingredient that brings moisture and a natural sweetness to the bread.
- 1 cup (150 g) fresh or frozen blueberries – Fresh or frozen blueberries add bursts of fruity sweetness.
- ¼ cup (60 ml) buttermilk or yogurt – Contributes to the bread’s tenderness and slight tang.
- Zest of 1 orange (optional but lovely) – Adds a citrusy brightness that pairs beautifully with the blueberries.
For the Hot-Cross Glaze:
- ½ cup (60 g) powdered sugar – Forms the base of the glaze.
- 1–2 tsp milk or lemon juice – Adjusts the consistency of the glaze.
- ½ tsp vanilla or a few drops of orange blossom water (optional) – Adds a fragrant note to the glaze.
Step-by-Step Directions & Preparation Method
Now that you’ve gathered all your ingredients, it’s time to start baking! Follow these easy steps to create your delicious Blueberry Hot-Cross Carrot Bread.
1. Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving a little overhang for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the following dry ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Ginger
- Nutmeg
Make sure to whisk them thoroughly so they are well combined.
3. Mix the Wet Ingredients:
In a large bowl, whisk together:
- Brown sugar
- Eggs
- Vegetable oil (or melted coconut oil)
- Vanilla extract
Whisk until smooth and slightly thickened. Stir in the finely grated carrots, orange zest, and buttermilk until everything is combined.
4. Combine & Add Blueberries:
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Then, gently fold in the blueberries, being cautious not to burst too many berries.
At this point, your batter will be thick and spoonable.
5. Bake:
Spread the batter evenly into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the bread as it bakes to ensure it doesn’t overbrown.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
6. Add the “Hot-Cross” Glaze:
To prepare the glaze, whisk together powdered sugar, milk (or lemon juice), and vanilla extract until smooth and pipeable.
Spoon the glaze into a piping bag or a small zip-top bag with the corner snipped off. Once the bread is completely cooled, pipe the glaze in a cross pattern over the top of the loaf. Let the glaze set before slicing and serving.
Variations: Blueberry Hot-Cross Carrot Bread
While the Blueberry Hot-Cross Carrot Bread is delicious on its own, there are several ways to customize this recipe to suit your taste preferences:
- Substitute raisins or dried apricots: If you prefer a more traditional hot cross bun flavor, you can replace half the blueberries with raisins or chopped dried apricots.
- Whole wheat flour: For a heartier loaf with more fiber, consider using whole-wheat flour instead of all-purpose flour. Just be aware that this may change the texture slightly.
- Add nuts: Chopped walnuts or pecans can be added to the batter for extra crunch and flavor.
- Coconut oil: If you prefer a slightly tropical twist, try using coconut oil instead of vegetable oil. This will add a subtle coconut flavor to the bread.
FAQs About Blueberry Hot-Cross Carrot Bread
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure not to thaw them before adding them to the batter, as thawed blueberries can release too much juice and affect the texture of the bread.
Can I make this bread ahead of time?
Absolutely! The bread can be made up to two days in advance and stored at room temperature. If you want to freeze it, be sure to leave the glaze off and wrap the bread tightly in plastic wrap and aluminum foil. It will last up to two months in the freezer.
Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk, you can substitute it with regular milk or yogurt. Buttermilk adds a slight tanginess, but the recipe will still work without it.
How do I store the Blueberry Hot-Cross Carrot Bread?
Store your bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it or freeze it (without the glaze) for future enjoyment.
Conclusion: Blueberry Hot-Cross Carrot Bread
The Blueberry Hot-Cross Carrot Bread is a delightful combination of two beloved treats, bringing the best of both worlds together in one delicious loaf. With its aromatic spices, moist crumb, and sweet bursts of blueberries, this bread is perfect for Easter, spring brunches, or any time you’re looking for a special homemade treat.
By following this easy-to-follow recipe, you can create a beautiful and tasty loaf that will impress family and friends alike. So why not give it a try? Whether you stick to the classic version or experiment with your own variations, this Blueberry Hot-Cross Carrot Bread is sure to become a favorite in your recipe collection. Happy baking!
Blueberry Hot-Cross Carrot Bread: A Perfect Blend of Tradition and Flavor
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Blueberry Hot-Cross Carrot Bread is a creative fusion of two classic baked goods: carrot cake and hot cross buns. By combining the aromatic spices of cinnamon, nutmeg, and ginger, along with the moisture of finely grated carrots and the light sweetness of blueberries, this bread brings a fresh spin to traditional recipes. The iconic “hot cross” glaze, which is piped onto the loaf in a cross shape, adds an extra touch of elegance and visual appeal.
Ingredients
For the Bread
1½ cups (190 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¾ cup (150 g) brown sugar, packed
2 large eggs, room temperature
½ cup (120 ml) vegetable oil or melted coconut oil
1 tsp pure vanilla extract
1 cup (about 120 g) finely grated carrot
1 cup (150 g) fresh or frozen blueberries (if frozen, don’t thaw)
¼ cup (60 ml) buttermilk or yogurt
Zest of 1 orange (optional but lovely)
For the Hot-Cross Glaze
½ cup (60 g) powdered sugar
1–2 tsp milk or lemon juice (to desired consistency)
½ tsp vanilla or a few drops of orange blossom water (optional)
Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan with parchment paper, leaving a little overhang for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. Mix the Wet Ingredients
In a large bowl, whisk brown sugar, eggs, oil, and vanilla until smooth and slightly thickened.
Stir in grated carrot, orange zest, and buttermilk.
4. Combine & Add Blueberries
Gently fold the dry ingredients into the wet until almost combined.
Add blueberries, folding carefully to avoid bursting too many.
Batter will be thick and spoonable.
5. Bake
Spread batter evenly into prepared pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
6. Add the “Hot-Cross” Glaze
Whisk together powdered sugar, milk (or lemon juice), and vanilla until smooth and thick but pipeable.
Spoon into a small piping bag or zip-top bag with the corner snipped off.
Pipe a cross over the top of the cooled loaf for that iconic “hot cross” look.
Let the glaze set before slicing.
Notes
This Blueberry Hot-Cross Carrot Bread blends the sweetness of blueberries with the warmth of spiced carrot batter. For an extra touch, drizzle with a light cream cheese glaze or a simple lemon icing to highlight the fruity flavors and make it perfect for brunch or spring celebrations!
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert / Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
Keywords: Blueberry carrot bread, Hot cross carrot bread, Blueberry carrot loaf, Hot cross buns carrot cake
