Recipe

Ginger Carrot Bread Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 1 month ago I love the color of this quick bread - bright gold from the carrot juice! Just fits the bill for the holidays. This moist ginger-carrot bread is a quick, easy, and delicious breakfast idea. From Martha Stewart. Prep:10m Cook:45m Servings:8	Valinkenmor
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Ingredients

Nonstick cooking spray

3/4 cup sugar

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup carrot juice

1 1/2 cups all-purpose flour

3/4 teaspoon ground ginger

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped toasted walnuts (I would use pecans)

Directions

Preheat oven to 350 degrees. Lightly coat an 8-by-4-inch (1 quart) loaf pan with cooking spray. Set aside.

In a large bowl, whisk together sugar, oil, eggs, vanilla, and carrot juice. In a medium bowl, whisk together flour, ginger, baking powder, and salt. Add the flour mixture to the egg mixture, whisking just to combine. Fold in the nuts.

Pour batter into prepared pan; bake until a toothpick inserted in the middle comes out clean, 45 to 55 minutes. Transfer to a wire rack; let cool in pan 10 minutes, then invert loaf onto rack to cool completely. Slice just before serving.

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Comments

gourmetana 4 weeks, 1 day ago said:
I love the sound of this one :) Thank you for sharing! 5 forks
Do you use fresh carrot juice and fresh ground ginger? Ana

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