Best Ginger Carrot Bread Recipes

CARROT-GINGER TEA BREAD

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.

COUNTRY GIRL'S BANANA-CARROT-GINGER BREAD

Steps:

• Preheat oven to 350°F.
• Grease (with margarine) and flour a loaf pan.
• Mix bananas, carrots, eggs, oil, honey, ginger and lemon juice, either by hand or with electric mixer on low speed.
• Stir flour, cornmeal, slat, baking soda and allspice in a separate bowl.
• Stir flour mixture and then walnuts into wet mixture, being careful not to overmix.
• Pour into loaf pan and bake for 1 hour, or until a wooden toothpick inserted in center comes out clean.
• Remove from pan and cool on a rack.
• (You can grate ginger with a cheese grater and put it in the lemon juice while you prepare the rest of the mixture. Then strain the lemon juice and add it to the batter. That way you won't have pieces of ginger in the bread and the ginger flavor won't be too strong).

GINGER-CARROT BREAD

Steps:

• Preheat oven to 350 degrees. Lightly coat an 8-by-4-inch (1 quart) loaf pan with cooking spray. Set aside.
• In a large bowl, whisk together sugar, oil, eggs, vanilla, and carrot juice. In a medium bowl, whisk together flour, ginger, baking powder, and salt. Add the flour mixture to the egg mixture, whisking just to combine. Fold in the walnuts.
• Pour batter into prepared pan; bake until a toothpick inserted in the middle comes out clean, 45 to 55 minutes. Transfer to a wire rack; let cool in pan 10 minutes, then invert loaf onto rack to cool completely. Slice just before serving.

ZUCCHINI-CARROT-GINGER BREAD

Steps:

• Preheat oven to 375. Beat sugar and oil until well combined. Add zucchini, carrot and ginger and stir. Beat in eggs and let stand about 10 minutes. In the meantime, combine flour, baking powder, baking soda, salt and ground ginger. Add to zucchini mixture and stir until just combined. Do not overbeat. Lightly fold in walnuts. For a crunchy sweet topping, sprinkle 1 tbsp. brown sugar over batter. Pour into well greased bread pan and bake about 45 minutes, or until a toothpick comes out clean.