Carrot Apple Bread

This is carrot cake that’s been infused with apples and baked as a loaf.

So it’s not cake anymore. It’s bread. Therefore you can have more and definitely can have it for breakfast.

Baking with both carrots and apples not only adds chewy texture and natural sweetness, but they add so much moisture that it’s impossible to have a dry loaf.


I adapted the basic ratios from Cream Cheese-Filled Pumpkin Bread, a personal and fan favorite, to make way for grated carrots and apples. I grated the carrot and apple by hand using the coarsest blade on a box grater. It literally takes two minutes and I’d spend much more time washing food processor parts than quickly doing it the old-fashioned way.

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)

DIRECTIONS:

1. 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.)
2. In a large bowl, add the the first eight ingredients, through nutmeg, and whisk to combine.
3. .....................................

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