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Carrot Apple Bread Recipe

Name: Carrot Apple Bread
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 9
Ingredients: 1 large egg; 1/2 cup light brown sugar, packed; 1/3 cup liquid-state coconut oil (canola or vegetable may be substituted); 1/4 cup granulated sugar; 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted); 2 teaspoons vanilla extract; 2 teaspoons cinnamon; 1/2 teaspoon ground nutmeg; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; pinch salt, optional and to taste; 3/4 cup grated carrots (about 1 large peeled and trimmed carrot); 3/4 cup grated apples (I used 1 medium unpeeled Fuji; try Gala, Honeycrisp or similar)

Averie Cooks

This apple carrot bread tastes like carrot cake that’s been infused with apples. It’s a no mixer recipe that goes from bowl to oven in minutes!

Ingredients

1 large egg

1/2 cup light brown sugar, packed

1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)

1/4 cup granulated sugar

1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)

2 teaspoons vanilla extract

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch salt, optional and to taste

3/4 cup grated carrots (about 1 large peeled and trimmed carrot)

3/4 cup grated apples (I used 1 medium unpeeled Fuji; try Gala, Honeycrisp or similar)

Method

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.**

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