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Ginger Carrot Nut Bread
This spiced quick bread combines freshly shredded carrots, chopped nuts, and warm ground ginger for a comforting bake. The brown sugar and oil keep the crumb incredibly moist, while the nuts add a satisfying crunch. It is a perfect choice for a relaxed weekend brunch or a cozy afternoon snack with tea. Serve it in thick slices, perhaps with a generous smear of cream cheese.
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. In a large bowl, beat the eggs and brown sugar with an electric mixer on medium speed until creamy, then blend in the oil, milk, and vanilla.
- 2Turn the mixer to low speed and incorporate the flour, baking powder, ground ginger, and salt until the batter is just smooth. Gently fold in the shredded carrots and chopped nuts, then spread the batter evenly into the prepared loaf pan.
- 3Bake 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.
- 4Run 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 to cool completely for about two hours before attempting to slice it.
- 5Slice the cooled fragrant loaf and serve it plain or spread with whipped cream cheese.
- 6Wrap any remaining bread tightly in plastic wrap or foil. Store it at room temperature for up to four days, or place it in the refrigerator to extend its shelf life.