Mini Carrot Ginger Rhubarb Bread Loaves

by Erin

These mini carrot ginger rhubarb bread loaves may be small, but they are definitely not lacking in flavor. They are a great treat any time of day.

Mini Carrot Ginger Rhubarb Bread #thespiffycookie

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Day three of #SpringSweetsWeek and I am finally showing off these perfectly portioned  mini loaves of carrot ginger rhubarb bread. Sure you could bake these in 6 separate mini loaf pans, but Circulon gifted me with their 6-cavity mini loaf pan which made them even easier to bake.

For this recipe, I actually halved my favorite carrot cake recipe and substituted rhubarb for walnuts. Add a little ginger along with other spices into the mix, as well as a lemon cream cheese icing, and you have the tastiest little loaves. 

Mini Carrot Ginger Rhubarb Bread with Circulon Loaf Pan

Don’t have a 6-cavity mini loaf pan or individual mini loaf pans? You could also make these in a muffin pan, but the cook time will vary. I suggest starting with 15 minutes as I have not tested it out myself. 

These little guys were the perfect size to gift to friends and neighbors. And the ones I kept for myself were perfect mid-afternoon snacks, but would could also be a sweet breakfast treat or even dessert – especially if you are more generous with the icing on top.

Slice of Carrot Ginger Rhubarb Bread

In addition to the Circulon pan, this recipe also incorporated carrots and rhubarb from Melissa’s Produce, Dixie Crystals sugar, and lemon extract paste from Taylor and Colledge

For a chance to win prizes from these sponsors are more, make sure you enter the giveaway using the widget located at the end of this post. And also check out the other great recipes shared today listed below!

Wednesday #SpringSweetsWeek Recipes

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Mini Carrot Ginger Rhubarb Bread Slices

Six years ago: Mexican Pizza

Seven years ago: Cheesy Vegetable Enchiladas

Ten years ago: Blueberry Cookies

Mini Carrot Ginger Rhubarb Bread #thespiffycookie

MINI CARROT GINGER RHUBARB BREAD LOAVES

Print
Yield: 6 loaves Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

CAKE

  • 2 eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tsp lemon extract
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp grated fresh ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup grated carrots
  • 1 cup chopped rhubarb

FROSTING

  • 1 oz. cream cheese, room temperature
  • 2 Tbsp heavy cream
  • 2 Tbsp powdered sugar
  • 1/4 tsp lemon extract

Directions

  1. Preheat oven to 350 degrees. Grease and flour a 6 cavity mini loaf pan*, set aside.
  2. In a large bowl, beat together eggs, oil, sugars, and extract. Mix in flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt until incorporated. Fold in carrots and rhubarb. Divide evenly into prepared pan.
  3. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. While the cake cools, make the frosting. In a medium bowl, beat the cream cheese, cream, sugar, and lemon vanilla extract until fluffy. Drizzle over cooled cakes.

Notes

* Can also use individual mini loaf pans. A muffin could also work but reduce the baking time.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my Carrot Cake with Cream Cheese Frosting.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

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