During the colder months, I like to have some type of baked good on the counter for breakfast or afternoon snacks while Casey and I work from home.
It definitely makes our routine a little sweeter.
I was looking for a way to use up applesauce and the carrots I had in the fridge and this Carrot Ginger Bread recipe from the new cookbook, Heritage Baking
caught my eye. Any recipe that helps me prevent food waste is alright in my book!
It’s a dense loaf fortified with whole wheat flour. I love seeing the little bits of orange from the carrot shreds popping through each slice. In this batch, I added walnuts because I like my bread nutty. See also: Hippy Banana Bread
Next time I’m going to add crystallized ginger (I didn’t have any in the pantry!) like the original recipe suggests (about 1/4 cup) and maybe I’ll throw some raisins in there too. Definitely tucking a few slices in the freezer for safe keeping so we don’t eat ALLLLLLL the bread in a day. These are things you learn about yourself over time 😉
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/ star confetti
/ tea towel / crystal balls
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