Carrot-Ginger Tea Bread

• 2 large eggs, at room temperature
• 3/4 cup canola oil
• 1/2 cup (about 10) pureed 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

1. Preheat oven to 375F.
2. Place the eggs in a medium mixing bowl and whisk until frothy.
3. Beat in the oil and prune puree.
4. When well blended, using a wooden spoon, beat in the carrots, minced ginger, ginger juice, and orange zest.
5. Combine the all-purpose flour with the bran flour, brown sugar, baking powder, and baking soda in a large bowl.
6. When blended, add the carrot mixture, beating with a wooden spoon to incorporate.
7. Spoon the batter into the prepared pans.
8. Bake for about 25 minutes, or until the edges begin to pull away from the pans and a cake tester inserted into the center comes out clean.
9. Remove from the oven and invert onto a wire rack.
10. Allow to cool before serving or storing.

eggs, canola oil, prunes, freshly grated carrots, candied, ginger juice, orange zest, flour, bran flour, light brown sugar, baking powder, baking soda

Taken from www.epicurious.com/recipes/food/views/carrot-ginger-tea-bread-231330 (may not work)