Best Carrot-Tahini Quick Bread with Candied Ginger and Pistachios. milk

This delicious quick-bread version of moist, tender carrot cake was suggested by Milk Street Facebook Community member Michelle Downs Matlack. Pistachios and tahini lend the bread loads of nutty notes, and candied ginger and orange bring bright, bracing flavor. Serve slices for breakfast or as an afternoon pick-me-up alongside a cup of coffee or tea.

ONE 9-INCH LOAF
Servings

1 HOUR 20 MINUTES
30 minutes active, plus cooling

260 GRAMS (2 CUPS) ALL-PURPOSE FLOUR

1 TABLESPOON BAKING POWDER

½ TEASPOON BAKING SODA

½ TEASPOON TABLE SALT

63 GRAMS (½ CUP PLUS 1 TABLESPOON) PISTACHIOS, FINELY CHOPPED

31 GRAMS (¼ CUP) CANDIED GINGER, FINELY CHOPPED

2 LARGE EGGS

285 GRAMS CARROTS (2 LARGE), PEELED AND GRATED ON THE LARGE HOLES OF A BOX GRATER (ABOUT 2 CUPS)

109 GRAMS (½ CUP) PACKED LIGHT BROWN SUGAR

½ CUP BUTTERMILK

⅓ CUP GRAPESEED OR OTHER NEUTRAL OIL

110 GRAMS (⅓ CUP) PLUS 2 TABLESPOONS TAHINI, DIVIDED

3 TEASPOONS GRATED ORANGE ZEST, DIVIDED, PLUS 3 TABLESPOONS ORANGE JUICE

124 GRAMS (1 CUP) POWDERED SUGAR

Directions at 177milkstreet.com

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