Carrot Apple Bread (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 large egg
02 -
½ cup light brown sugar, packed
03 -
⅓ cup liquid-state coconut oil (canola or vegetable oil may be substituted)
04 -
¼ cup granulated sugar
05 -
¼ cup sour cream (lite or Greek yogurt may be substituted)
06 -
2 teaspoons vanilla extract
→ Spices and Dry Ingredients
07 -
2 teaspoons cinnamon
08 -
½ teaspoon ground nutmeg
09 -
1 cup all-purpose flour
10 -
½ teaspoon baking powder
11 -
½ teaspoon baking soda
12 -
Pinch of salt (optional)
→ Add-ins
13 -
¾ cup grated carrots (about 1 large peeled and trimmed carrot)
14 -
¾ cup grated apples (1 medium unpeeled Fuji, Gala, Honeycrisp, or similar)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
02 -
In a large bowl, add the egg, light brown sugar, coconut oil, granulated sugar, sour cream, vanilla extract, cinnamon, and nutmeg. Whisk to combine.
03 -
Add the all-purpose flour, baking powder, baking soda, and optional salt to the wet ingredients. Fold gently with a spatula or stir lightly to combine. Avoid overmixing.
04 -
Add the grated carrots and grated apples to the batter. Fold gently to combine.
05 -
Turn the thick batter into the prepared loaf pan, smoothing the top lightly with a spatula.
06 -
Bake for 45 to 52 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. If the top or sides brown too quickly, tent the pan with foil at the 35-minute mark.
07 -
Allow the bread to cool in the pan for about 15 minutes before turning it out onto a wire rack. Cool completely before slicing and serving.
# Notes:
01 -
Using a baking tent with foil can prevent over-browning of the crust while ensuring the center is fully cooked.
02 -
Serve this bread with homemade honey butter, cinnamon-sugar butter, or a vanilla bean browned butter glaze for added flavor.