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Carrot Apple Bread Recipe

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3.9 from 32 reviews

This moist and flavorful Carrot Apple Bread combines the natural sweetness of grated carrots and apples with warm spices like cinnamon and nutmeg. Perfect for breakfast or a snack, this tender loaf is easy to make and features a delightful blend of textures and tastes, making it a wholesome treat for the whole family.

Ingredients

Wet Ingredients

  • 1 large egg
  • ½ cup light brown sugar, packed
  • ⅓ cup liquid-state coconut oil (canola or vegetable oil can be substituted)
  • ¼ cup granulated sugar
  • ¼ cup sour cream (lite is okay; or Greek yogurt may be substituted)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch salt (optional and to taste)

Produce

  • ¾ cup grated carrots (about 1 large peeled and trimmed carrot)
  • ¾ cup grated apples (1 medium unpeeled Fuji apple; alternatives include Gala, Honeycrisp, or similar)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour one 9×5-inch loaf pan or spray it with a floured cooking spray; set aside.
  2. Mix wet ingredients: In a large bowl, whisk together the egg, light brown sugar, coconut oil, granulated sugar, sour cream, vanilla extract, cinnamon, and ground nutmeg until well combined.
  3. Add dry ingredients: Add the flour, baking powder, baking soda, and optional salt to the wet mixture. Fold gently using a spatula or spoon until just combined to avoid overmixing which can make the bread tough.
  4. Incorporate grated produce: Fold in the grated carrots and grated apples carefully to distribute evenly without deflating the batter.
  5. Transfer batter and smooth: Pour the thick batter into the prepared loaf pan and smooth the top lightly with a spatula.
  6. Bake the bread: Bake for 45 to 52 minutes until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil at the 35-minute mark to prevent over-browning.
  7. Cool before slicing: Let the bread cool in the pan for about 15 minutes, then remove from the pan and cool completely on a wire rack before slicing and serving.

Notes

  • Use an 8×4-inch loaf pan if you prefer a taller loaf; baking time may vary.
  • Moisture content of carrots and apples, climate, and oven differences affect baking time; watch the bread closely.
  • If the top browns too soon, tent the pan loosely with foil after 35 minutes.
  • This bread pairs well with butter or cream cheese spreads for added richness.

Find it online: https://deliciousyum.com/carrot-apple-bread-recipe/