Ingredients for Pumpkin And Carrot Loaf With Lemon Ginger Glaze
- All Purpose Flour
- Whole Wheat Pastry Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Granulated Sugar
- Canola Oil
- 2 large eggs
- 1 cup grated carrots
- 1 (15 ounce) can pumpkin puree
- Fresh Ginger
- Lemon
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How to Make Pumpkin And Carrot Loaf With Lemon Ginger Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, mash the pumpkin and carrots until mostly smooth. Add the oil, eggs, brown sugar, and maple syrup. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the loaf is cooling, prepare the glaze: In a small saucepan, combine the lemon juice, ginger, and powdered sugar. Cook over low heat, stirring constantly, until the sugar is dissolved and the glaze is smooth.
- Once the loaf is completely cool, drizzle the glaze over the top.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
82g
Fat
6g
Carbs
11g
