Ginger Carrot Nut Bread

I walked outside with my daughter this morning for school, and it was freezing cold outside! I feel like fall got here overnight...and I couldn't be more excited! Fall is the greatest season. I love the weather, the holidays, the activities, and of course the FOOD! Pumpkin, soup, more pumpkin stuff, apples, etc!

Miraculously, when I came in from taking my daughter to school both twins were sleeping! So I decided it was a sign that I was supposed to bake something. But what? I was unprepared for this turn of events! I quickly looked through a Fall baking cookbook and found something that I had all the ingredients for. So ginger-carrot-nut bread it was!

My two year old had a great time helping! She was particularly pleased with how "awesome" the carrots looked going through the food processor. (Maybe I need to use the food processor more...it is fun for the whole family!) I was imagining the batter being like banana bread but it was much thicker. The brown sugar made it almost like using molasses. The bread itself came out very dense and delicious. I also subbed in some whole wheat flour so that might have added to the denseness too! So in conclusion, happy fall and enjoy the beginning of baking season!

Ginger Carrot Nut Bread
2 eggs
3/4 cup packed brown sugar
1/3 cup vegetable oil
1/2 cup milk
1 tsp vanilla
2 cups all-purpose flour (I used one cup white flour and one of whole wheat)
2 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. salt
1 cup shredded carrot (about 2 medium carrots)
1/2 cup chopped nuts

Heat oven to 350 degrees. Grease bottom of 8x4 in. bread pan with shortening and lightly flour. (or use a baking spray with flour). In large bowl or electric mixer, beat eggs and brown sugar on medium speed until creamy. Beat in oil, milk and vanilla. On low speed, beat in flour, baking powder, ginger and salt until smooth. Stir in carrots and nuts. Spread evenly in pan.

Bake 50-60 minutes or until toothpick inserted in center comes out clean. (I baked 2 loaves together and it took about 60 minutes even with two of them) Cool in pan 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool completely, about 2 hours.