Pumpkin and Carrot Loaf With Lemon Ginger Glaze

Name: Pumpkin and Carrot Loaf With Lemon Ginger Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat pastry flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon cinnamon; 1 cup granulated sugar; 1 cup canola oil; 2 eggs; 1 cup carrot (grated); 1 cup pumpkin (pureed); 1 tablespoon fresh ginger; ½ cup granulated sugar; 1 lemon (juiced); 1 tablespoon fresh ginger (optional)

Servings: persons

1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 cup granulated sugar
1 cup canola oil
2 eggs
1 cup carrot (grated)
1 cup pumpkin (pureed)
1 tablespoon fresh ginger
½ cup granulated sugar
1 lemon (juiced)
1 tablespoon fresh ginger (optional)

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

1154

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup whole wheat pastry flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and more.

Yes, Pumpkin and Carrot Loaf With Lemon Ginger Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!