Carrot-ginger bread from How to Bake Everything: Simple Recipes for the Best Baking (page 67) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on July 10, 2024

    Surprised how well this turned out! This is the carrot-ginger variation given for the zucchini bread recipe. For the liquid, I used milk (recipe calls for orange juice or milk), used walnuts instead of pecans, used half whole wheat flour as I was short on regular white, and did add the optional candied ginger. Was perfectly baked at 70 minutes instead of 50-60. Nice rise and crumb. May reduce sugar a bit next time since the candied ginger provides sugar. Would repeat this and also try some of the other variations (like chocolate zucchini!)

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