Carrot Apple Bread
User Reviews
4.5
Carrot Apple Bread
Description
Carrot Apple Bread starts with a mixture of brown and granulated sugars, eggs, coconut oil, sour cream, and vanilla, complemented by ground cinnamon and nutmeg. Flour, baking powder, baking soda, and optional salt are gently folded in to create a thick batter. Freshly grated carrots and apples add moisture and texture throughout the loaf.
The batter is poured into a greased and floured 9×5-inch loaf pan and baked at 350°F until the top is golden and a toothpick inserted in the center yields clean or slightly moist crumbs. The result is a dense yet tender bread showcasing the natural sweetness and spice of the ingredients.
Serving options include topping slices with butter or a glaze. Baking times may vary depending on the moisture in the produce and oven differences; tenting with foil partway through baking can prevent over-browning.
Storage guidelines suggest keeping the bread airtight at room temperature for up to five days or frozen for up to four months to maintain freshness.
Ingredients
- 1 egg large
- ½ cup light brown sugar packed
- ⅓ cup coconut oil canola or vegetable may be substituted, liquid-state
- ¼ cup granulated sugar
- ¼ cup sour cream lite is okay; or Greek yogurt may be substituted, cup
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt optional and to taste
- ¾ cup carrot about 1 large peeled and trimmed carrot, grated
- ¾ cup apple I used 1 medium unpeeled Fuji; try Gala, Honeycrisp or similar, grated
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. (I haven’t tried the recipe in an 8×4-inch pan and cannot comment on how long it will take to bake, but use an 8×4 pan if you prefer a taller loaf.)
- In a large bowl, add the the first eight ingredients, through nutmeg, and whisk to combine.
- Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Add the carrots, apples, and fold gently to combine.
- Turn batter (it’s very thick, this is what you want) out into the prepared pan, smoothing the top lightly with a spatula.
- Bake for about 45 to 52 minutes (I baked 50 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.*
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.**
Notes
- Tent with foil after 35 minutes of baking to avoid over-browning if needed.
- Baking time varies due to moisture in carrots and apples; check doneness by toothpick test.
- Slices are enjoyable with honey butter, cinnamon-sugar butter, or a vanilla bean browned butter glaze.
- Store bread airtight at room temperature up to 5 days or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 226kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 94mg | 31% |
| Sodium | 122mg | 5% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 1777IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
