Name: Carrot-Ginger Tea Bread
Yield: Quantity: Three 6-inch loaves
Ingredients: 2 large eggs, at room temperature; 3/4 cup canola oil; 1/2 cup (about 10) puréed cooked prunes; 1 cup freshly grated carrots; 2 tablespoons minced candied or crystallized ginger; 1 tablespoon ginger juice*; 2 teaspoons freshly grated orange zest; 1 1/2 cups all-purpose flour; 1 cup bran flour; 1 cup light brown sugar; 2 teaspoons baking powder; 1 teaspoon baking soda

Utensils needed: Mixing bowl; whisk; wooden spoon; large bowl; three 6-inch loaf pans, lightly buttered and dusted with Wondra flour; wire rack
Baking time: Approximately 25 minutes
Storage: Wrap tightly. Keep at room temperature up to 1 day; refrigerated, up to 1 week; frozen, up to 3 months.

Cooks' Note

*Ginger juice is now available at specialty food stores and some Asian markets. If you cannot find it, you can make it by puréeing fresh, peeled ginger root in a food processor fitted with a metal blade or grating it on a box or Asian ginger grater and then pressing the puréed or grated ginger through cheesecloth or a fine-mesh sieve to squeeze out the juice.

Recipe notes

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