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Carrot Ginger Bread
Print Recipe
This bread has a zing of ginger and a subtle carrot flavor- or whatever root vegetable you use. Feel free to substitute parsnip, rutabaga, butternut, or sweet potato in place of the carrot. Bake as a loaf or in muffins (both freeze well). For a sweet addition, top finished bread with a cream cheese frosting or drizzle with honey.
Servings
1 loaf
Servings
1 loaf
Carrot Ginger Bread
Print Recipe
This bread has a zing of ginger and a subtle carrot flavor- or whatever root vegetable you use. Feel free to substitute parsnip, rutabaga, butternut, or sweet potato in place of the carrot. Bake as a loaf or in muffins (both freeze well). For a sweet addition, top finished bread with a cream cheese frosting or drizzle with honey.
Servings
1 loaf
Servings
1 loaf
Ingredients
Wet Ingredients
Dry Ingredients
Servings: loaf
Instructions
  1. Cut carrots into thin slices and steam until soft. While carrots cool, combine dry ingredients in a mixing bowl.
  2. Puree cooked carrots and wet ingredients in a food processor or blender. Fold wet ingredients into dry until just combined.
  3. Pour into a 10" greased pan or greased muffin tin. Bake at 350 F until bread is firm and springs back under gentle pressure, about 30-40 minutes for bread (or 22-25 minutes for muffins).
Recipe Notes

Possible variations: add 1/2-1 cup chopped apple pieces (when in season) or add 1/2 cup dried cranberries, raisins, chopped dates, or dried fruit of choice

Recipe adapted from the Root Vegetable Cake recipe in Uprisings:The Whole Grain Baker's Rebellion Book

 

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