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A twist on breakfast bread

Welcome to fall with fall spices and flavors.

This Carrot Miso Ginger Bread is a fantastic way to start your fall baking. Your kitchen will be filled with warm spice scents such as ginger, cinnamon and cloves.

Miso is a surprisingly slight savory flavor addition that works so well with carrot. You can make and eat this bread for breakfast, with softened maple butter or your favorite cream cheese spread.

This bread is also great for gifts and freezes well. It’s slightly sweet and has a wonderful nutty flavor from the miso.

Carrot Miso Gingerbread

1 cup of all-purpose flour

½ cup of spelt flour

1 cup of fine raw cane sugar

½ cup of olive oil or refined melted coconut oil

2 cups of finely grated carrots

2 tbsp. of white miso paste

2 eggs or 2 egg replacements (flax eggs or Just Egg works well)

¾ tsp. of baking powder

½ tsp. of baking soda

1 tbsp. of freshly grated ginger

¾ tsp. of cinnamon

1/8 tsp. of cloves or allspice

1 tsp. of pure vanilla extract

½ tsp. of kosher salt

1 tbsp. of turbinado sugar (for sprinkling onto the bread before baking)

Preheat your oven to 350 degrees Fahrenheit.

Prepare an 8-by-4-inch loaf pan, lightly brushing the pan with oil. Line the pan with oiled parchment. Set aside until ready to add the batter.

In a medium-sized mixing bowl, whisk together all of your dry ingredients. Set your dry ingredients to the side.

Now, in a large mixing bowl, add your oil, sugar, miso, eggs, ginger and vanilla. Whisk until all of your ingredients are well combined. Add in your grated carrot to your wet mixture and mix until thoroughly combined. At this point, you can add your nuts and or dried fruit. Whisk together all of your dry ingredients. Now, add the dry mix to your wet mixture. Do not over mix.

Pour your batter into your prepared pan. Sprinkle with turbinado sugar. Bake for about 45-55 minutes or until a toothpick comes out clean in the center of the bread. Place your baked bread on to a cooling rack for 5 minutes in the pan, and then remove the bread from the pan and cool completely. Once cooled, store or cut into desired pieces.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef and pastry chef at Ateira’s on First. She can be reached at sarah.schweitzer18@gmail.com.

Carrot miso gingerbread