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