Carrot Bread with Hazelnuts, Coconut and Cream Cheese Glaze

A couple months ago, J and I hosted our first "breakfast for dinner" dinner party.  Why I didn't think of doing this sooner, I will never know.  Aside from it being a success, I'm now convinced we need to have breakfast for dinner once a week, and trying to plan another party in the future.  We included all the staples: hashbrowns, bacon, waffles, fresh fruit, eggs (mediterranean frittata style) and this carrot bread.  

There is something just so perfect about breakfast food.  It could be that it's so easy to prepare.  That there is a wonderful balance between the sweet and savoury dishes.  Or, that when eaten with fantastic friends, a couple mimosas and some sangria on a Saturday night, it just equals happiness.
This bread was a last minute decision to add to the menu.  I was contemplating between making cinnamon rolls, sweet potato biscuits or a form of quick bread.  At the end of the day I figured this carrot loaf would be a good choice, after all how can you go wrong with hazelnuts and coconut.  Plus, carrots?  With vegetables in it has to be good for you right?  In this case YES!! It is so light and moist, and fulfills my carrot cake obsession, without all of the guilt.  I love the simplicity of the ingredients and I have to say this will become a recipe I make over and over again. 

Carrot Bread w/ Hazelnuts, Coconut and Cream Cheese Glaze

Ingredients:
Bread:

1 1/4 cup flour
3/4 cup sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
2 eggs
1/2 cup applesauce
1/2 cup plain yogurt
2 tsp vanilla
1 cup carrot, shredded
1 cup sweetened shredded coconut
3/4 cup hazelnuts, toasted and chopped

Glaze:
1 cup confectioners' sugar
3 Tbsp cream cheese, softened
2 Tbsp milk
1/4 tsp vanilla

Method:

Preheat oven to 350.  Lightly butter 9-by-5 inch loaf pan.

Mix first seven ingredients in large bowl.  Add in hazelnuts and coconut.  In a medium bowl, whisk eggs, applesauce, yogurt and vanilla.  Stir carrots into egg mixture, then fold into the dry mixture until just combined.

Spread batter into prepared pan.  Bake until a toothpick inserted into the center comes out clean, about 55 minutes.  Cool 30 minutes in pan on a rack, then turn out onto rack to cool completely.

To make glaze whisk all ingredients together.  Pour onto the cooled bread.  Top with shredded coconut if desired and let set, 15 to 20 minutes.

Enjoy!

adapted from Food Network Magazine