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Recipe

Carrot-Spice Bread

Scott Phillips

Yield: Yields one loaf

Servings: 10

If you like carrot cake you’ll love this sweet, tender quickbread, which is loaded with grated carrots, dried currants, and warm spices like cinnamon and cardamom.

Ingredients

For the bread

  • 1 Tbs. unsalted butter, softened
  • 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  • 3/4 cup granulated sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/2 tsp. ground cardamom
  • 3/4 cup dried currants
  • 1/2 cup whole milk
  • 2 large eggs, at room temperature
  • 1-1/2 Tbs. fresh orange zest
  • 1 tsp. pure vanilla extract
  • 1-1/2 cups coarsely grated carrots, squeezed dry
  • 4 oz. (1/2 cup) unsalted butter, melted and cooled

For the glaze

  • 4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  • 4 tsp. cream; more as needed

Nutritional Information

      Calories (kcal) : 370
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 70
      Sodium (mg): 330
      Carbohydrates (g): 59
      Fiber (g): 2
      Protein (g): 6

Preparation

Make the bread

  • Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
  • In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, and cardamom. Whisk until well blended. Stir in the dried currants.
  • In a medium bowl, combine the milk, eggs, orange zest, and vanilla. Add the carrots and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
  • Scrape the batter into the prepared pan and spread evenly.
  • Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
  • Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

  • In a small bowl, stir the confectioners’ sugar and the cream until smooth, adding more cream, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.

Reviews

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Reviews

  • LArcher | 10/05/2014

    I used fresh carrots from my garden, a mixture of golden and thompson raisins and one tablespoon of dried blood orange peel form Williams- Sonama. I decided to ice the loaf after reading the comments from previous bakers. My husband and I both loved the loaf. I would definitely make this again.

  • user-3220578 | 02/16/2014

    I agree with the previous review. Although I did tweak by using whole wheat flower and using walnuts instead of currants, it didn't have the carrot flavor of a carrot cake. It was moist and certainly enjoyable, just wish it packed a little more flavor.

  • ChristR | 09/14/2013

    I did not ice the bread but it is moist and the currants add a nice sweetness. I think it doesn't have enough carrots but maybe then it wouldn't rise properly (?). Only 3 stars because it is a bit bland.

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