Pumpkin and Carrot Loaf With Lemon Ginger Glaze

Total Time
Prep 25 mins
Cook 1 min

A taste sensation with the tang of fresh ginger and the fiber rich pumpkin and carrot to make it a very healthy loaf to have for a dessert or just a snack.

Ingredients Nutrition


  1. Preheat oven to 350 ( 175 C) degrees fahrenheit
  2. Lightly grease a 9" by 5" by 3" loaf pan and set aside
  3. In a medium size mixing bowl stir together flour, B. Powder, B. Soda, spice and salt until well mixed and smooth.
  4. Pour Canola oil into a large mixing bowl and add sugar stirring until oil has completely dissolved into the sugar and no lumps remain.
  5. Add eggs one at a time and beat with an electric mixer on medium speed until smooth and glossy.
  6. Slowly add flour to the mixture and beat until flour is totally incorporated
  7. Fold in the carrots, pumpkin and ginger and mix well
  8. Pour batter into loaf pan and set in preheated oven for 1 hour or until cake tester inserted in the center comes out clean
  9. Remove from oven and put on rack to cool for 10 minutes
  10. Gently slide a butter knife around the edges to loosen it from the loaf pan and then tap it on its side and place on wire rack to cool completely
  11. When cooled put glaze on with a spoon over the top of loaf.
Most Helpful

This made a great quick bread! I made without the glaze (ran out of time). I am sure it would be even better with it, but was sweet enough without. I did use half applesauce for the oil and used white whole wheat flour since that is what I had on hand. Oh, and added some walnuts, too. Sorry for the changes, but don't think it altered the taste much!

StacyMD187373 July 30, 2015