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Carrot-Tahini Quick Bread with Candied Ginger and Pistachios
This delicious quick-bread version of moist, tender carrot cake was suggested by Milk Street Facebook Community member Michelle Downs Matlack. Pistachios and tahini lend the bread loads of nutty notes, and candied ginger and orange bring bright, bracing flavor. Serve slices for breakfast or as an afternoon pick-me-up alongside a cup of coffee or tea.
One 9-inch loaf
Servings
1 hour 20 minutes
30 minutes active, plus cooling
Ingredients
-
260
grams (2 cups) all-purpose flour
-
1
tablespoon baking powder
Directions
-
01Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan.
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July 29, 2023
Lovely breakfast!
The recipe used a very different set of seasonings than what is normally used with carrot bread (cake?). It was very light, and almost refreshing. I’m very glad I tried it. Would make again.
October 29, 2022
Intriguing, Nutritious, Unusual
Loved the combination of tahini, orange and ginger with the moist carrot.
September 6, 2022
Carrot bread with candied ginger and pistachios
This is a wonderful recipe, followed exactly and was amazed at the depth of flavor.
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