What I love about this recipe:
This Ginger Orange Carrot Bread is a new recipe from 100 Morning Treats, my fourth cookbook that was just released. The flavors of ginger and orange are faint, but their subtleness makes this bread shine, pairing with naturally sweet fresh carrots. Orange zest and triple sec give it a lovely brightness, too.
This loaf stays moist for days, and I actually prefer it on the second and third days; the flavor develops and it becomes more tender.
Baking With Nordic Ware Pans
Over the last decade of baking, I’ve come to rely on Nordic Ware for almost all my baking pans. Their pans are not only beautiful, but durable and well-made. For my 100 Cookies cookbook, I relied on their Naturals® baking sheets for many of my recipes, and my last two books have incorporated more of their other pans: The Naturals® muffin pans, Bundt pans, and Popover pans were all used and loved.
For my Ginger Orange Carrot Bread, I used the ProCast Classic Loaf Pan, which has a 6 cup (1 lb loaf) capacity. This pan is made from heavy cast aluminum, which ensures that both quick and yeasted breads bake evenly. This pan also has a classic, everyday shape and includes handles (!!!) which makes removing it from the oven so much easier.
This pan is part of Nordic Wares’ new Everyday ProCast Bakeware Collection. I love that their pans are not only made here in America, but also in Minnesota, and that they are a family run business. If you get a chance to check out their Factory Store (located in St. Louis Park, MN), I highly recommend it!
After baking for so many years with so many different brands of pans, I don’t say this lightly: Nordic Ware’s pans truly shine. They have become staples in my kitchen, and I know that when I set out to bake something, their pans will help me succeed.
This Nordic Ware Classic Loaf Pan, as well as their Bundt Pans, are made of cast aluminum which is superior for baking, and the nonstick surface means clean release and easy cleaning. One of the many reasons I swear by their pans!
More Quick Bread Recipes:
Ginger Orange Carrot Quick Bread
Ingredients
- 2/3 cup [150 g] vegetable or canola oil
- 3/4 cup [150 g] granulated sugar
- 1/4 cup [50 g] brown sugar
- 2 large eggs, at room temperature
- 1 1/2 tablespoons ginger paste or grated ginger
- 1 tablespoon grated orange zest
- 1 tablespoon triple sec or other orange liqueur (optional)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups [213 g] all-purpose flour
- 2 cups peeled and finely grated carrots
- Sanding sugar, for sprinkling, optional
Equipment
Instructions
- Position an oven rack in the middle of the oven and preheat the oven to 350F [180C]. Butter and flour a Nordic Ware ProCast Classic Loaf Pan, or grease with a baking spray containing flour. (The Nordic ware ProCast Classic Loaf Pan is 11.5 by 5.6 in [29 by 14 cm] – this measurement takes into account the handles, but has a 6 cup volume, similar to a 9 by 5 in pan. I have also used an 8 by 4 in [20 by 10 cm] loaf pan many times – it will fill a lot of the pan, but it bakes up slow and doesn't rise super tall, and I've never had it overflow).
- In a large bowl, whisk together the oil, granulated and brown sugars, eggs, ginger, orange zest, triple sec (if using), baking powder, baking soda, and salt until completely combined. Add the flour, whisking until just combined. Add the carrots, stirring until incorporated. Sprinkle the top generously with sanding sugar if desired.
- Pour the mixture into the prepared pan and sprinkle the top generously with sanding sugar if desired. Bake until a wooden skewer or toothpick comes out clean, rotating the pan halfway through baking, 45 to 60 minutes. Transfer the pan to a wire rack and let the bread cool for 10 minutes, then invert onto the wire rack to finish cooling.
- The bread can be wrapped in plastic wrap and stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
30 Comments
Erica
Tuesday, April 9, 2024 at 11:42 pmI have a ton of slightly orange flavored simple syrup left over from something I made – could I replace the sugar and liquor with it or does the sugar need to be in granulated form?
Sarah Kieffer
Wednesday, April 10, 2024 at 6:44 pmGranulated.
Betsy Kreuter
Sunday, April 7, 2024 at 7:36 amIf there were ten stars to rate this recipe I would! This is a great bread! Light crumb, great mixture of flavors, easy to put together. Just love it! Thank you Sarah??????
Cami
Thursday, April 4, 2024 at 7:38 pmThis is amazing! Went together quickly and was beautiful and delicious!!!
LoAnn
Thursday, April 4, 2024 at 8:24 amHi Sarah, this recipe looks terrific! Can’t wait to try it.
I retired from managing the Nordic Ware Factory Store in June of 2023. Thanks for the endorsement!
Ciara
Wednesday, January 24, 2024 at 12:37 amThis was a hit! I’ve never been one to bake but I had some leftover purple from a carrot/orange/ginger/turmeric juice I made. Everyone loved it. I plan to make another batch with a a coconut flour base to make it gluten free.
leeanne
Saturday, December 9, 2023 at 12:31 pmHi Can one use Orange extract in place of the liquer? If so how much as it can be very powerful.
Sarah Kieffer
Saturday, December 9, 2023 at 2:44 pmYou can replace the liqueur with extract! I would just use 1 teaspoon of orange extract.
Janet
Wednesday, September 20, 2023 at 6:43 pmI have the cookbook and want to make this…have ginger and carrots but no oranges…thinking of using lemon instead. I do have orange liqueur!
Mrs. Currie
Thursday, September 14, 2023 at 11:48 amthe recipe looks great! I noticed you stated to finely grate your carrots. Will a standard box grater make the shreds fine enough??
Sarah Kieffer
Sunday, September 17, 2023 at 1:21 pmYes – I use the smaller side of the box grater.
sillygirl
Monday, July 31, 2023 at 10:06 amLove it – made it the first time as is. The second time I had less carrots and more apples so i did 50/50 plus I had no orange zest but did have some candied zest I had made and had in the freezer so pulverized those as much as possible plus did 1/2 cup oat flour for part of the regular flour as I didn’t want to go downstairs and dig out my supplies. This too was wonderful. The mix of ginger, orange and carrot plus the oil and sugar – that brown sugar really adds too – makes this something non-picky eaters will love!
Jenny
Tuesday, June 27, 2023 at 4:40 pmMade this from the cookbook (first thing I tried) and it’s so delicious!! Multiple family members asked for the recipe, and for those with kids: the 2, 7, and 9 year old gobbled it up and they are normally picky eaters. The 2-year-old asked for more for lunch the next day. For the ginger-averse, I don’t think the ginger flavor is overwhelming; it just adds a lovely tang. Can’t wait to make it again.
Sarah Kieffer
Wednesday, June 28, 2023 at 7:42 amgreat to hear, thank you for making the recipe!
Jen S.
Sunday, June 4, 2023 at 2:36 pmDelicious as written! I doubled the recipe and baked it in 6 3×5.5 Wilton mini loaf pans. The recommended baking time was just right for this size as well, and I find this size is great for enjoying some fresh, freezing some for later, or sharing with co-workers and senior family members who want a smaller portion. We’ll definitely enjoy this again – thank you for sharing this recipe!
Sarah Kieffer
Sunday, June 4, 2023 at 3:26 pmThank you for the notes about the pan you used, and so glad you enjoyed the bread!
Kerry Dunn
Sunday, June 4, 2023 at 10:51 amCan I use ground ginger from my spice cupboard instead of fresh? If so, how much?
Genevieve
Sunday, May 28, 2023 at 2:36 pmMy husband is vegan so I subbed in Just Eggs, but otherwise I kept to the regular recipe. This was so delicious and such a refreshing take on regular carrot cake. I agree with others that it was even better the next day. We will be making this a lot in the future!
Corie
Wednesday, May 24, 2023 at 11:05 pmThis is the first recipe that I made from you new cookbook. I loved it! My six year old daughter gave it two thumbs up. I also made the simple citrus breakfast cake from you new cookbook. It was super moist. My husband was a big fan of that recipe.
Jennifer
Sunday, May 21, 2023 at 2:15 pmThis bread is incredible! I followed the recipe exactly and used pearl sugar instead of sanding sugar on top and it came out with the most perfect crumb and flavor. My neighbors upstairs even came over to ask what I was making because the smell was heavenly!
Ginger
Saturday, May 20, 2023 at 6:38 pmThis is a great recipe exactly as it is! Don’t understand
why people complain about the ingredients…..
Sabrina
Saturday, May 20, 2023 at 2:45 pmhaven’t made a carrot or zucchini bread in a long time, I like this twist, at least from my default recipes, with the ginger and even liquor nd topping, very nice, thank you!
Sarah Kieffer
Friday, May 19, 2023 at 1:38 pmYes, the ginger can be left out! You could add a teaspoon of ground cinnamon instead, or just keep the orange flavor with no cinnamon.
Suzana
Friday, May 19, 2023 at 8:30 amI would love to try this recipe but am not a fan of any type of Ginger. Can I leave this out or substitute with something else and if so what.
Thank You
Sarah Kieffer
Friday, May 19, 2023 at 9:46 amHello! The ginger does not affect how this quick bread bakes, so you can leave it out if you wish.
Kate
Wednesday, May 17, 2023 at 6:13 amI just purchased your new cookbook and this is the first recipe I made. It turned out perfectly. Loved the ginger-orange combination! The blueberry muffins from the cookbook were also delicious!
Sarah Kieffer
Wednesday, May 17, 2023 at 7:48 amOh, I’m so glad you liked it! And thank you for your support with the cookbook.
Lindsay b
Tuesday, May 16, 2023 at 8:31 pmFantastic as written…but could you sub in apple sauce or sour cream for some or all of the oil?
Lynne
Monday, May 15, 2023 at 11:54 amHaven’t tried the recipe yet but plan too. Wondering how it is possible to substitue an 8×4 inch pan for an 11.5×5.5 inch pan without causing the cake to fall for lack of support. Please advise, before I waste ingredients.
Thanks
Sarah Kieffer
Monday, May 15, 2023 at 1:52 pmHi Lynne – Thanks for your question! The Nordic Ware pan measurements take into account the handles, which I just realized isn’t noted in the recipe and would be very confusing (and I will edit!). So their pan is similar to a 9 x 5 pan. I have made the bread in an 8 x 4 in many times and it came out great – it will fill much of the pan, but it bakes up slow and doesn’t rise incredibly high. If you are nervous about it, a 9 x 5 will also work great. Thanks!