Description
This Carrot Apple Bread is a moist and flavorful quick bread perfect for breakfast or a snack. Combining finely grated carrots and chopped apples with warm spices like cinnamon and nutmeg, this recipe yields a tender loaf bursting with autumnal flavors. Optional nuts add a delightful crunch, making it a wholesome treat that stays fresh for days and can be easily frozen for later enjoyment.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Produce
- 1 cup finely grated carrots
- 1 cup peeled and finely chopped or grated apple (such as Granny Smith)
Optional
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined. This will ensure even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a large mixing bowl, beat the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and homogeneous. This forms the base of your batter.
- Add Produce: Stir in the finely grated carrots and chopped or grated apples into the wet mixture, incorporating them thoroughly for a balanced flavor in every bite.
- Combine Dry and Wet Mixtures: Add the dry ingredients gradually to the wet ingredients, stirring just until combined. Avoid overmixing to keep the bread tender.
- Fold in Nuts: If using, gently fold in the chopped walnuts or pecans to add texture and a nutty aroma to the bread.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even rising. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes, which allows it to set slightly. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- This bread stays moist for several days when stored properly and can be frozen for up to 3 months to enjoy later.
- For extra texture and flavor, try adding raisins or shredded coconut into the batter.
- Serve warm with a spread of butter or cream cheese for a delicious treat.
