Carrot Pumpkin loaf with Lemon Ginger Glaze

Carrot Pumpkin loaf with Lemon Ginger Glaze


"A very light loaf with the tang of fresh ginger and the fibre rich pumpkin and carrot to make a smooth tasting loaf that goes down well and will fill you up for the day."
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Serving size has been adjusted!
Original recipe yields 15 servings

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  • Prep

  • Cook

  1. Preheat oven to 350 (175 C) degrees fahrenheit
  2. In a medium size bowl combine the flour, spice, B. Powder, B. Soda and salt and stir until mixed together and then set aside.
  3. Put sugar and oil together in a large mixing bowl and stir until the sugar is dissolved into the oil.
  4. Add eggs one at a time using an electric mixer beat on slow speed for 3 to 5 minutes.
  5. Slowly add the dry ingredients to the mixture with the mixer on a low speed to prevent flour from leaving the bowl while mixing.
  6. Fold in the grated carrots, pumpkin and ginger and stir until mixture is smooth and glossy.
  7. Pour batter into prepared loaf pan and bake in oven for approximately 1 hour or until cake tester inserted in the middle comes out clean.
  8. Remove from oven and place on a cooling rack for 10 minutes and then gently run knife around the edges to insure a smooth removal from the loaf pan.
  9. In a small saucepan heat sugar, lemon juice and ginger and stir until sugar is all dissolved and then pour over cooled loaf with a spoon.


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