Cardamom Ginger Carrot Loaf
With Apricot Saffron Glaze
Makes: 1 hearty loaf
Ingredients:
Loaf:
1 all-purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
Spice Mix*
½ cup (120ml) vegetable oil, canola oil, or melted coconut oil
1 cup (200g) packed light or dark brown sugar
2 large eggs, at room temperature
⅓ cup (80g) plain whole milk yogurt
2 teaspoon pure vanilla extract
1 and ½ cups (200g) peeled and shredded carrots
¼ cup chopped Pistachios
¼ cup chopped Golden Raisins raisins
*Spice Mix:
Full disclosure: I don’t measure my spices. I let my wrist calibrate how much cinnamon feels right that day. I encourage you to do the same for this recipe, but as a base, I’d recommend the following proportions:
½ teaspoon cinnamon
1 teaspoon cardamom
½ teaspoon ginger
¼ teaspoon nutmeg
Pinch allspice
Glaze:
4 tablespoons Apricot Preserves
3 threads Saffron
½ tablespoon Honey
1 tablespoon hot water
Kitchen Tools:
Loaf pan (9 x 5)
Whisk
Spatula (for folding and scraping)
Small saucepan
Box grater or food processor
Instructions:
Preheat your oven to 350 degrees F.
Grease a loaf pan generously with butter (or oil of choice, but I am a forever butter gal) and cut a piece of parchment paper to size. You don’t need to have all four sides parchment papered, rather just the long edge with some extra flaps hanging over the sides for easy extraction once your loaf is ready to go.
Measure out all your dry ingredients into a medium bowl (flour(s), baking soda, baking powder, salt, and spice mix) and whisk to combine.
Combine oil and sugar and whisk to combine. Add one egg at a time, incorporating the first completely before adding the next. Add yogurt and whisk until smooth.
Fold in dry ingredients (a la Schitt’s Creek cheese fold), shortly followed by the shredded carrot. Toss chopped pistachios and chopped golden raisins in a spoonful of flour and fold gently into the batter (this will prevent your mix-ins from all sinking to the bottom and will allow for an *even distribution*, and thus, be Paul Hollywood approved).
Place on the middle rack and bake for 50 minutes to 1 hour. Start testing for doneness at 45 minutes, sticking a skewer, toothpick, chopstick (whatever you have) deep into the center of the loaf, waiting until only soft crumb sticks (it should be moist, not wet).
As your loaf cools, make the glaze!
Place your saffron threads in a small, heat-proof bowl. Cover with hot water (2-3 tablespoons). Mix gently. Let sit so the saffron can release its flavor!
In a small saucepan combine apricot preserves/ jam and honey and whisk to combine. Let this simmer until it has reduced slightly (meaning it’s released some water and gotten slightly thicker). Once it’s warm, pour in the saffron water mixture.
Whisk until the saffron is fully incorporated and the glaze is consistent in texture and reduced further (if you use preserves there will likely be some apricot-type chunks, but that is fine).
Using a pastry brush or spoon, apply glaze to the top of the loaf. I’d recommend doing this while it’s still in a loaf pan so the extra glaze goes to the bottom and soaks into the loaf).
Wait as long as you can so the glaze can cool, and then slice that baby open and enjoy with a cup of tea.
Oh, September. With your warm yet crisp breezes, your changing leaves (on the two somewhat seasonal trees on our California street), your persistent sycamore allergies. Even with the sunny days of September, I am ready for fall baking and this loaf is a perfect start. The whole wheat flour, while optional, adds some earthiness and depth. The pistachios and golden raisins give this a little twist, and the apricot saffron glaze adds the perfect tang and punch.
Pop this in the oven, throw on some cozy socks, and crack open your favorite book; you deserve it!
