Prep time: 10 mins | Cook time: 45 mins | Cooling time: 15 mins | Total time: 1 hr 10 mins | Yield: ONE 9X5-INCH LOAF
This is a very easy bread recipe that you can make without a mixer. A moist carrot, apple bread with the same goodness of a carrot cake infused with apples. A cake-like bread that’s excellent for breakfast with your favorite cup of coffee.
INGREDIENTS
1/3 c. liquid-state, coconut oil (or use canola or vegetable)
1 large egg
1/2 c. light brown sugar, packed
1/4 c. granulated sugar
2 tsp vanilla extract
1/4 c. sour cream (lite is okay, or Greek yoghurt)
2 tsp cinnamon
1 c. all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 c. grated apples (I used 1 medium unpeeled Fuji; you can try Gala, Honeycrisp, or similar)
1/2 tsp ground nutmeg
3/4 c. grated carrots (around 1 large peeled and trimmed carrot)
pinch salt, optional, and to taste
How to make Carrot Apple Bread
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a floured cooking spray, spray a 9 x 5-inch loaf pan. Alternately, you can grease and flour the pan. Set aside. If you prefer a taller loaf, use an 8 x 4-inch loaf pan.
Step 2: Add the egg, light brown sugar, liquid-state, coconut oil, granulated sugar, sour cream, vanilla extract, cinnamon, and nutmeg in a large bowl. Mix well until blended. Next, fold the flour, baking powder, baking soda, and optional salt using a spatula or gently stir using a spoon until mixed. Make sure not to over mix. Then, gently stir in the carrots and apples.
Step 3: Into the prepared pan, pour the batter, and lightly smooth the top using a spatula. Place in the preheated oven and bake for about 45 to 25 minutes or until the center is set, the top is golden, and a toothpick inserted in the loaf comes out clean.
Tips:
If the top and sides are browning too quickly before the center is cool, loosely cover the pan using a sheet of foil at the 35-minute mark.
Keep in mind that the baking times vary depending on the moisture content of carrots, apples, climate, and oven variances.
When done, let the loaf cool for about 15 minutes in the pan before inverting it onto a wire rack to cool fully. Then, slice.
NUTRITION FACTS:
YIELD: 10 SERVING SIZE: 1
Amount Per Serving: CALORIES: 195 | TOTAL FAT: 9g | SATURATED FAT: 7g | TRANS FAT: 0g | UNSATURATED FAT: 1g | CHOLESTEROL: 22mg | SODIUM: 118mg | CARBOHYDRATES: 26g | FIBER: 1g | SUGAR: 16g | PROTEIN: 2g
Ingredients
- 1/3 c. liquid-state, coconut oil (or use canola or vegetable)
- 1 large egg
- 1/2 c. light brown sugar, packed
- 1/4 c. granulated sugar
- 2 tsp vanilla extract
- 1/4 c. sour cream (lite is okay, or Greek yoghurt)
- 2 tsp cinnamon
- 1 c. all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 c. grated apples (I used 1 medium unpeeled Fuji; you can try Gala, Honeycrisp, or similar)
- 1/2 tsp ground nutmeg
- 3/4 c. grated carrots (around 1 large peeled and trimmed carrot)
- pinch salt, optional, and to taste
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a floured cooking spray, spray a 9 x 5-inch loaf pan. Alternately, you can grease and flour the pan. Set aside. If you prefer a taller loaf, use an 8 x 4-inch loaf pan.
Step 2: Add the egg, light brown sugar, liquid-state, coconut oil, granulated sugar, sour cream, vanilla extract, cinnamon, and nutmeg in a large bowl. Mix well until blended. Next, fold the flour, baking powder, baking soda, and optional salt using a spatula or gently stir using a spoon until mixed. Make sure not to over mix. Then, gently stir in the carrots and apples.
Step 3: Into the prepared pan, pour the batter, and lightly smooth the top using a spatula. Place in the preheated oven and bake for about 45 to 25 minutes or until the center is set, the top is golden, and a toothpick inserted in the loaf comes out clean.
Notes
If the top and sides are browning too quickly before the center is cool, loosely cover the pan using a sheet of foil at the 35-minute mark. Keep in mind that the baking times vary depending on the moisture content of carrots, apples, climate, and oven variances. When done, let the loaf cool for about 15 minutes in the pan before inverting it onto a wire rack to cool fully. Then, slice.
