May 27, 2004

Ginger-Carrot Bread

Ingredients:
1 1/2 cups flour
1 cup carrot juice
3/4 cup sugar
1/2 cup chopped, toasted almonds
1/3 cup canola oil
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla
3/4 teaspoon fresh ginger
salt

Directions:
Preheat oven to 350 degrees. Lightly coat loaf pan with spray. In a large bowl, whisk together sugar, oil, eggs, vanilla, and carrot juice. In a medium bowl whisk together flour, ginger, baking soda and salt. Add flour mixture to carrot juice mixture, whisking just to combine. Fold in almonds. Pour into loaf pan, bake 45-55 minutes or until toothpick comes out clean. Transfer to rack 10 minutes, cool, then invert and serve.