Carrot-Pumpkin Bread with Cider Glaze

Preheat oven to 350ºF. Coat an 8×4-inch loaf pan with cooking spray and set aside.

In a large bowl, add egg, sugars, oil, yogurt. pumpkin, vanilla, cloves, and cinnamon Whisk to combine. Add flour, baking powder, and baking soda and stir just until moistened. Don’t over-mix. Add carrots and fold gently to combine.

Transfer batter to prepared pan and bake 40–45 minutes or until a toothpick entered into the center comes out without batter. Wet crumbs are okay if you like your quick bread moist. Let cool in the pan 10 minutes before turning out onto a wire rack to cool completely.

In a small bowl, whisk together the ingredients for the glaze. It should be thick, but pourable. Add more sugar or milk if needed. Pour over warm bread and serve immediately or wait for the bread to cool completely if storing.