Carrot Ginger Spiced Bread with Orange Glaze

Carrot Ginger Spiced Bread with Orange Glaze

This moist carrot ginger bread delivers rich carrot cake flavor without the hassle. Packed with cozy spices, candied ginger, and a bright orange glaze!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings

Calories 215

Author Janette

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 tablespoons 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