Best Carrot Tea Bread Recipes

Carrot-Ginger Tea Bread image

Provided by Judith Choate

Yield Quantity: Three 6-inch loaves

Number Of Ingredients 12

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

Steps:

Preheat oven to 375°F.
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.
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.
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.
Remove from the oven and invert onto a wire rack. Allow to cool before serving or storing.

Carrot Tea Bread image

Provided by SoCalCookerGal

Time 1h35m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 12

1 1/3 cups whole wheat flour
1 cup wheat germ
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup nuts, chopped (optional, hazelnuts blanched and toasted in the oven, pecans or walnuts)
1 large orange (grated rind)
1 cup light brown sugar
2 large eggs, beaten
3 teaspoons baking powder
1/2 cup vegetable oil
1/2 cup orange juice, fresh
2 cups carrots, raw shredded

Steps:

Preheat oven to 400 degrees.
Mix all the dry ingredients in a large bowl.
Beat the eggs very light and add the baking powder. Stir into the dry ingredients with the oil, juice and carrots.
If you decide to use nuts you can use walnuts, pecans or hazelnuts. If you use hazelnuts blanch them and remove the skins.Then brown them in the oven a little.
Put the batter into an oiled bread pan and bake it 10 minutes at 400 degrees then turn the heat down to 325 degrees and bake for 1 hour and 5 minutes. 1 hour and 15 minutes altogether.

Nutrition Facts : Calories 446, Fat 21.3, SaturatedFat 3.1, Cholesterol 46.5, Sodium 534, Carbohydrate 59.1, Fiber 6.5, Sugar 32.2, Protein 9.7