Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
The world of fermentation.
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.
grams (2 cups) all-purpose flour
tablespoon baking powder
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT