Carrot Ginger Spiced Bread with Orange Glaze
Fresh carrots, moist, nutty with warming spices like ginger and sweet candied ginger with a sweet orange glaze.
Ingredients
For the bread:
- 2 cups (300 grams) all-purpose/plain flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 4 tablespoons (113 grams) unsalted butter melted
- ⅔ cup (132 grams) granulated sugar
- 2 large eggs room temperature, beaten
- 3 medium carrots peeled and grated
- ½ cup (118 ml) whole milk
- ½ cup (65 grams) pecans chopped
- 1 ½ tablespoon candied ginger finely chopped
For the glaze:
- 1 cup (120 grams) powdered/icing sugar
- ½ teaspoon orange zest grated
- 2 tablespoons whole milk
Instructions
Make the bread:
- Butter a loaf pan and line the bottom with parchment paper.
- Preheat oven to 350° F/175°C.
- To a mixing bowl sift the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg and allspice.
- To another bowl cream the butter and sugar, beat until combined. Beat the eggs into the butter and fold in the carrots
- Fold in 1/2 of the flour mix until combined, then fold in 1/2 of the milk then fold in the rest of the flour and finish with folding in the rest of the milk. Stir in the pecans and candied ginger.
- Spread the batter into the loaf pan evenly and bake for 1 hour 10 minutes until browned and when an toothpick is inserted in the center comes out clean.
- Remove the loaf from the pan and cool on a wire rack.
Make the glaze:
- While the bread is cooling, to a bowl, add the powdered sugar and orange zest. Whisk in the milk adding just enough to make the glaze the consistency of heavy whipping cream. Pourable, but thick.
- When the bread is cool, drizzle the top with the glaze.
Nutrition
Serving: 1slice | Calories: 246kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 159mg | Fiber: 2g | Sugar: 20g