Pumpkin and Carrot Loaf with Lemon Ginger Glaze
Experience the cozy flavors of fall with this moist and flavorful Pumpkin and Carrot Loaf with Lemon Ginger Glaze. This recipe combines the natural sweetness of pumpkin and freshly grated carrots with warm spices like cinnamon, ginger, and nutmeg for a beautifully aromatic loaf. The zesty lemon ginger glaze adds a tangy, spicy touch that perfectly balances the cake's earthy richness. Made with simple pantry staples, this loaf is easy to whip up and boasts a tender, melt-in-your-mouth crumb. Perfect for breakfast, dessert, or a mid-afternoon treat, this bake is sure to impress at any gathering. Plus, it’s ready in just over an hour and stores well for days, making it as convenient as it is delicious.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons salt
- 0.25 teaspoons ground nutmeg
- 1 cup pumpkin puree
- 1 cup grated carrots
- 0.5 cups vegetable oil
- 0.75 cups granulated sugar
- 0.5 cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cups powdered sugar
- 2 tablespoons lemon juice
- 0.5 teaspoons freshly grated ginger
- 1 tablespoon milk
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, salt, and nutmeg. Set aside.
In a large mixing bowl, combine the pumpkin puree, grated carrots, vegetable oil, granulated sugar, and brown sugar. Whisk until smooth and fully incorporated.
Add the eggs and vanilla extract to the wet mixture and mix well.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the loaf is cooling, prepare the lemon ginger glaze. In a small bowl, whisk together the powdered sugar, lemon juice, grated ginger, and milk until smooth.
Once the loaf is completely cool, drizzle the glaze generously over the top, allowing it to drip down the sides.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 46.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
