Carrot-Ginger Tea Bread Recipe | Epicurious.com

Name: Carrot-Ginger Tea Bread Recipe | Epicurious.com
Yield: Quantity: Three 6-inch loaves
Ingredients: 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

Carrot-Ginger Tea Bread Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Carrot-Ginger-Tea-Bread-231330" target="_blank">www.epicurious.com.</a>

"Utensils needed: Mixing bowl; whisk; wooden spoon; large bowl; three 6-inch loaf pans, lightly buttered and dusted with Wondra flour; wire rackBaking time: Approximately 25 minutesStorage: Wrap tightly. Keep at room temperature up to 1 day; refrigerated, up to 1 week; frozen, up to 3 months...."

INGREDIENTS

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2 large eggs, at room temperature

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3/4 cup canola oil

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1/2 cup (about 10) puréed cooked prunes

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1 cup freshly grated carrots

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2 tablespoons minced candied or crystallized ginger

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1 tablespoon ginger juice*

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2 teaspoons freshly grated orange zest

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1 1/2 cups all-purpose flour

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1 cup bran flour

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1 cup light brown sugar

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2 teaspoons baking powder

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1 teaspoon baking soda

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