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Spiced Ginger Carrot Nut Bread
Freshly shredded carrots and warm ground ginger take center stage in this tender quick bread. Brown sugar and oil keep the crumb incredibly moist, while chopped nuts bring a hearty bite to the mix. It's a simple bake that fills your kitchen with the most comforting aroma. You'll love slicing into this loaf for a cozy morning treat or an afternoon pick-me-up with a hot cup of tea.
Equipment
- Oven
- Hand Mixer
- Loaf Pan
Ingredients
- 2 eggs
- ¾ cup packed brown sugar
- 1 ⁄ 3 cup vegetable oil
- ½ cup milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 1 cup shredded carrots (2 medium)
- ½ cup chopped nuts
Instructions
- 1Preheat the oven to 350°F and arrange the oven rack in the lower position. Grease and lightly flour only the bottom of an 8x4-inch loaf pan. Leaving the sides ungreased helps the bread rise properly without sinking at the edges.
- 2In a large bowl, beat the eggs and brown sugar with an electric mixer on medium speed until creamy. Blend in the oil, milk, and vanilla.
- 3Turn the mixer to low speed and incorporate the flour, baking powder, ground ginger, and salt until the batter is just smooth. Don't overmix, or the bread will become tough. Gently fold in the shredded carrots and chopped nuts, then spread the batter evenly into the prepared loaf pan.
- 4Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Transfer the pan to a wire cooling rack and let it rest for 10 minutes.
- 5Run a knife around the inside edges of the pan to loosen the loaf. Carefully remove the bread and place it right-side up on the wire rack. Let it cool completely for about 2 hours before slicing to ensure clean cuts.
Notes
- Storage: Wrap any remaining bread tightly in plastic wrap or foil. Store at room temperature for up to 4 days, or refrigerate to extend its shelf life.
- Serving: This loaf is fantastic served plain or spread with a thick layer of whipped cream cheese.
- Prep: Grate the carrots fresh rather than buying pre-shredded ones. They contain more moisture and yield a softer crumb.