Ginger-Pecan Carrot Quick Bread
{makes 2}
3 cups unbleached, all-purpose flour
4 teaspoons baking powder
1 & 1/2 teaspoons ground ginger
1 teaspoon kosher salt
1/2 teaspoon turmeric
1 & 1/2 cups sugar
2/3 cups vegetable oil
4 eggs
1 TBSP vanilla extract
2 cups carrot juice
1/2 cup chopped crystallized ginger
1 cup chopped toasted pecans
Grease two 8x4" loaf pans. Preheat oven to 350.
Whisk the flour, baking powder, ground ginger, turmeric, and salt together. Set aside. In a large bowl, whisk the sugar, oil, eggs, vanilla, and carrot juice together until well combined.
Add in the flour mixture, whisking again, just until incorporated. Fold in the chopped crystallized ginger and pecans.
Divide into the prepared pans and bake for 50-55 minutes or until a toothpick inserted in the middle of the loaves comes out clean. Cool in the pans for 10 minutes. Run a thin knife along the sides of the pans and invert to remove from the pans. Continue to cool completely on a wire cooling rack.
{Adapted from Everyday Food, 2004}
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