I never enjoy seeing summer drift away. The shorter evenings, the cooler weather, and often times here – the rain. But there is so much I love about fall, too, so here we are, preparing for cooler weather, and making the most of it! One thing I don’t usually do much of in the summer is baking (too hot!), but this Ginger Carrot Bread not only screams sweater weather, but it can warm you up on a cool evening, or morning for breakfast!
I know I’ve said it before…but I love ginger. Specifically fresh ginger. Usually if a recipe calls for ground, I substitute it with freshly grated ginger anyway. This Ginger Carrot Bread is a quick bread, and combines the moistness of fresh carrots, the zing of a large tablespoon of fresh ginger, and the warming spice of cinnamon. It is a bit sweet, but it is definitely acceptable to enjoy a slice for breakfast, or with a scoop of ice cream for dessert.
This recipe can be easily adapted to be gluten free (just sub the flour), and if you have any favorite fall spices, I won’t knock you for adding those in as well. I love the texture of this bread as is, but if you wanted to add about 1/2 – 3/4 cup of walnuts or pecans, that would go great with the flavors.
Be careful not to over-mix the batter in order to preserve the delicate texture. but ultimately, the combination of brown and white sugars create a perfectly browned crust, and just enough sweetness to come back for seconds. Give this Ginger Carrot Bread a go, and let me know how it is!
Ginger Carrot Bread
Ingredients
- 1/2 Cup Brown sugar
- 1/2 Cup White sugar
- 3 Eggs
- 1/4 Cup Oil
- 1 tsp Vanilla extract
- 1/2 Cup Greek yogurt
- 1 Tbsp Fresh ginger grated
- 2 Cups All-purpose flour
- 1 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 1/2 tsp Ground cinnamon
- 3/4 tsp Salt
- 2 1/2 Cups Carrot grated
Instructions
- Preheat oven to 350 degrees F. Line a 9 x 5 loaf pan with parchment paper, lightly greasing any parts that are not lined.
- In a large bowl, combine brown sugar, white sugar and eggs. Mix until well combined. Add oil, vanilla, yogurt, and fresh ginger. Stir together and set aside.
- In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder, cinnamon, and salt).
- Add dry ingredients to wet ingredients and whisk together. Add grated carrots and give it a couple more stirs.
- Put batter into prepared pan, and bake for 55-60 minutes, until the top is browned, and a toothpick comes out clean.
- Let sit for at least 10 minutes, and then pull out of pan with parchment.
