CARROT APPLE BREAD

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

DIRECTIONS :

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