CARROT-GINGER TEA BREAD

Carrot-Ginger Tea Bread image

Provided by Judith Choate

Yield Quantity: Three 6-inch loaves

Number Of Ingredients 12

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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.