Description
This Carrot Apple Bread is a moist, flavorful loaf blending the natural sweetness of grated apples and carrots with warm spices like cinnamon and nutmeg. Perfect for breakfast or a wholesome snack, it uses simple ingredients including coconut oil and sour cream for a tender crumb. Easy to prepare and bake in a loaf pan, this bread is a delicious way to enjoy seasonal produce with a comforting homemade touch.
Ingredients
Wet Ingredients
- 1 large egg
- ½ cup light brown sugar, packed
- ⅓ cup liquid-state coconut oil (canola or vegetable oil may be substituted)
- ¼ cup granulated sugar
- ¼ cup sour cream (lite is okay; Greek yogurt may be substituted)
- 2 teaspoons vanilla extract
Spices
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt (optional, to taste)
Produce
- ¾ cup grated carrots (about 1 large peeled and trimmed carrot)
- ¾ cup grated apples (about 1 medium unpeeled Fuji apple; alternatives include Gala or Honeycrisp)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour it thoroughly to prevent sticking. Set the pan aside while you prepare the batter.
- Mix Wet Ingredients and Spices: In a large bowl, add the egg, light brown sugar, coconut oil, granulated sugar, sour cream, vanilla extract, cinnamon, and nutmeg. Whisk these ingredients together until well combined and smooth.
- Add Dry Ingredients: To the wet mixture, add the flour, baking powder, baking soda, and a pinch of salt if desired. Fold the ingredients gently with a spatula or stir gently with a spoon until just combined. Avoid overmixing to keep the bread tender.
- Incorporate Carrots and Apples: Fold in the grated carrots and grated apples gently, ensuring they are evenly distributed without overworking the batter. The batter should be thick, which is what you want for this recipe.
- Transfer to Pan and Smooth: Pour the thick batter into the prepared loaf pan. Use a spatula to smooth the top lightly, creating an even surface for baking.
- Bake the Bread: Place the pan in the oven and bake for 45 to 52 minutes. Check for doneness around 50 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter. If the top and sides brown too quickly, tent the pan loosely with foil after 35 minutes.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing. Serve plain or with honey butter, cinnamon-sugar butter, or a vanilla browned butter glaze for extra indulgence.
Notes
- If the bread starts to brown too much on top or the sides before fully baking through, tent loosely with foil at the 35-minute mark to prevent burning.
- Baking times may vary depending on moisture content of the carrots and apples, as well as your oven’s specific characteristics, so watch the bread visually rather than relying solely on the timer.
- For best flavor, slice the bread after it cools completely.
- This bread pairs wonderfully with homemade honey butter or cinnamon-sugar butter, or drizzled with a vanilla bean browned butter glaze.
- Store at room temperature in an airtight container for up to 5 days, or freeze for up to 4 months for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
