carrot-ginger-tea-bread-231330.json

{
    "directions": [
        "Preheat oven to 375\u00b0F.",
        "Place the eggs in a medium mixing bowl and whisk until frothy. Beat in the oil and prune pur\u00e9e. When well blended, using a wooden spoon, beat in the carrots, minced ginger, ginger juice, and orange zest.",
        "Combine the all-purpose flour with the bran flour, brown sugar, baking powder, and baking soda in a large bowl. When blended, add the carrot mixture, beating with a wooden spoon to incorporate.",
        "Spoon the batter into the prepared pans. 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.",
        "Remove from the oven and invert onto a wire rack. Allow to cool before serving or storing."
    ],
    "ingredients": [
        "2 large eggs, at room temperature",
        "3/4 cup canola oil",
        "1/2 cup (about 10) pur\u00e9ed 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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Ginger",
        "Breakfast",
        "Brunch",
        "Dessert",
        "Bake",
        "Prune",
        "Carrot",
        "Edible Gift",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Dairy Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Carrot-Ginger Tea Bread",
    "url": "http://www.epicurious.com/recipes/food/views/carrot-ginger-tea-bread-231330"
}