Carrot-Ginger Tea Bread

Carrot-Ginger Tea Bread

Info

Rating
Calories
305.0
Protein
4.0
Sodium
190.0
Fat
15.0

Description

Utensils needed: Mixing bowl; whisk; wooden spoon; large bowl; three 6-inch loaf pans, lightly buttered and dusted with Wondra flour; wire rack Baking time: Approximately 25 minutes Storage: Wrap tightly. Keep at room temperature up to 1 day; refrigerated, up to 1 week; frozen, up to 3 months.

Ingredients

2 large eggs, at room temperature
3/4 cup canola oil
1/2 cup (about 10) puréed cooked prunes
1 cup freshly grated carrots
2 tablespoons minced candied or crystallized ginger
1 tablespoon ginger juice*
2 teaspoons freshly grated orange zest
1 1/2 cups all-purpose flour
1 cup bran flour
1 cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda

Directions

  1. Preheat oven to 375°F.
  2. Place the eggs in a medium mixing bowl and whisk until frothy. Beat in the oil and prune purée. When well blended, using a wooden spoon, beat in the carrots, minced ginger, ginger juice, and orange zest.
  3. Combine the all-purpose flour with the bran flour, brown sugar, baking powder, and baking soda in a large bowl. When blended, add the carrot mixture, beating with a wooden spoon to incorporate.
  4. Spoon the batter into the prepared pans. Bake for about 25 minutes, or until the edges begin to pull away from the pans and a cake tester inserted into the center comes out clean.
  5. Remove from the oven and invert onto a wire rack. Allow to cool before serving or storing.

Tags

    Ginger Breakfast Brunch Dessert Bake Prune Carrot Edible Gift Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
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