Ginger Walnut Carrot Bread

Yield: One 9" x 5" loaf

Ingredients

• 1 ½ cups carrots, peeled & shredded (3–4 medium carrots)
• zest of 1 lemon 
• ½ tsp salt
• 1 ¾ cups whole wheat flour
• ½ cup brown sugar, lightly packed
• ¼ cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground ginger
• 1 ½ tsp ground cinnamon
• ¾ cup unsweetened applesauce
• ⅓ cup Greek yoghurt
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup Verdant Kitchen Crystallized Ginger, chopped
• ½ cup raisins
• 1 cup walnuts, chopped
• optional: chia gel (Mix 2 Tbsp Bob’s Red Mill organic chia seeds with 4 Tbsp water. Let sit for 10 minutes.)

Directions

1. Heat oven to 375°F. Grease a 9" x 5" loaf pan.
2. In a large bowl, toss shredded carrots with lemon zest and salt. Set aside.
3. In a medium bowl, whisk together flour, sugars, baking powder, baking soda, ground ginger, and cinnamon.
4. Place carrot mixture into a clean dish towel. Squeeze out as much liquid as possible. After pressing, the carrot mixture will have turned into a wad o’carrots, so return mixture to bowl and gently break it up with your hands.
5. Add applesauce, Greek yoghurt, melted butter, eggs, and (optional) chia gel. Stir with spatula until just combined.
6. Add dry ingredients and mix until just combined. Fold in crystallized ginger, raisins, and walnuts.
7. Pour batter into prepared loaf pan.
8. Bake for 10 minutes. Lower oven temperature to 350°F and bake for 40–50 additional minutes. Bread is done when a wooden pick inserted in the centre comes out dry.
9. Let cool for at least 10 minutes before turning out of pan onto wire rack. Enjoy warm or at room temperature.

Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

Adapted from: Shutterbean (who adapted it from Heritage Baking by Ellen King at Hewn Bakery)