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Carrot-Tahini Quick Bread with Candied Ginger and Pistachios
This delicious quick-bread version of moist, tender carrot cake was suggested by Milk Street Facebook Community member Michelle Downs Matlack. Pistachios and tahini lend the bread loads of nutty notes, and candied ginger and orange bring bright, bracing flavor. Serve slices for breakfast or as an afternoon pick-me-up alongside a cup of coffee or tea.
One 9-inch loaf
Servings
1 hour 20 minutes
30 minutes active, plus cooling
Ingredients
-
260
grams (2 cups) all-purpose flour
-
1
tablespoon baking powder
Directions
-
01Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan.
Reviews
April 21, 2026
Question: Cassava Flour instead of wheat flour?
I'd like to try substituting cassava flour for the wheat flour to make it gluten-free. How much cassava flour should I use?
January 18, 2026
Beth
Great cake. lovely texture and taste.
gets better over time.
Should it be stored in refrigerator ?
April 21, 2025
Excellent flavorful quick bread!
Made this hoping for a lighter take on carrot cake for Easter dessert. This recipe did not disappoint. Even saved the glaze that flowed off the loaf into the sheet pan I had set under the cooling rack. Spread the overflow glaze on the slices as I served them. So good. The carrots taste sweet and fresh. Thank you for this one!
April 15, 2025
I have a question
Do you use salted or unsalted pistachios? Thanks.
October 5, 2024
Excellent Carrot Loaf
Very tasty as written. The only thing I might change next time is to add some dried ginger to the batter to bring out that flavor more, but I'm a ginger fiend so that's my preference.
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