Carrot-Tahini Quick Bread with Candied Ginger and Pistachios

Step 1

Heat 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.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Reserve 1 tablespoon of the chopped pistachios for sprinkling and add the remainder to the flour mixture along with the candied ginger. Toss to combine.

Step 3

In a large bowl, whisk the eggs. Add the carrots, brown sugar, buttermilk, oil, 110 grams (⅓ cup) of the tahini and 2 teaspoons orange zest, then stir with a silicone spatula until well combined. Add the flour mixture and mix just until evenly moistened. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted at the center of the loaf comes out clean, 50 to 55 minutes.

Step 4

Cool in the pan on a wire rack for about 15 minutes. Lift the loaf out of the pan using the parchment and set it directly on the rack. Let cool completely.

Step 5

Remove the parchment liner under the loaf. In a medium bowl, combine the powdered sugar, the remaining 2 tablespoons tahini, the remaining 1 teaspoon orange zest and the orange juice. Whisk until smooth. Pour the glaze onto the loaf and smooth with a spatula, then sprinkle with the reserved pistachios. Let stand for about 15 minutes before slicing.