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.

Carrot Apple Bread - Carrot cake with apples added and baked as a bread so it's healthier! Super moist, packed with flavor, fast and easy!!

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.

MY OTHER RECIPES

Carrot Apple Bread - Carrot cake with apples added and baked as a bread so it's healthier! Super moist, packed with flavor, fast and easy!!

It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I used melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

I love baking with coconut oil for muffinscakesbreadcookies and more. I used Nutiva Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleansernutritional yeast, and mini chocolate chips.

Carrot Apple Bread - Carrot cake with apples added and baked as a bread so it's healthier! Super moist, packed with flavor, fast and easy!!

The batter is very thick and that’s by design. The carrots and apples release juices while baking and if you start with a thin batter, it’ll turn too soupy during baking.

I baked the bread in a 9×5-inch pan because I was concerned that the moisture-heavy ingredients crammed into an 8×4 pan would take forever to cook through and a larger pan felt safer. In retrospect, an 8×4 would probably have been fine. The shorter height of the bread didn’t effect our inhaling of it in one day.

Carrot Apple Bread - Carrot cake with apples added and baked as a bread so it's healthier! Super moist, packed with flavor, fast and easy!!

It’s soft, tender, uber-moist, dense enough to be satisfying, but still light. The cinnamon and nutmeg really shine and add so much wonderful, rich, depth of flavor to the carrots and apples. The carrots dominate and the bread has a more pronounced ‘carrot cake’ taste than apple.

It was so flavorful and moist that I didn’t even need butter. Although a browned butter glaze can do no wrong if you’re so inclined.

Carrot Apple Bread - Carrot cake with apples added and baked as a bread so it's healthier! Super moist, packed with flavor, fast and easy!!

Carrot Apple Bread

This is carrot cake that’s been infused with apples and baked as a loaf. It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I used melted coconut oil so there’s no butter to cream and no mixer to dirty. The bread is soft, tender, uber-moist, dense enough to be satisfying, but still light. The cinnamon and nutmeg really shine and add so much wonderful, rich, depth of flavor to the carrots and apples. The carrots dominate and the bread has a more pronounced ‘carrot cake’ taste than apple. Baking with both carrots and apples not only adds chewy texture and natural sweetness, but they add so much moisture. It was so flavorful and moist that I didn’t even need butter.

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. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
  4. Add the carrots, apples, and fold gently to combine.
  5. Turn batter (it’s very thick, this is what you want) out into the prepared pan, smoothing the top lightly with a spatula.
  6. Bake for about 45 to 52 minutes (I baked 50 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, but no batter. Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of carrots, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
  7. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Honey ButterCinnamon-Sugar Butter, or Vanilla Bean Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Only Eats

Related Recipes

Carrot Cake Loaf with Cream Cheese Frosting – Soft, moist carrot cake that’s baked as a loaf. So much faster & easier than baking a cake!

Carrot Cake Loaf with Cream Cheese Frosting - Soft, moist carrot cake that's baked as a loaf. So much faster & easier than baking a cake!

Cinnamon Spice Applesauce Bread with Honey Butter – Applesauce keeps this bread so soft & moist! It’s like apple spice cake, disguised as ‘bread’ so you can have extra!

Cinnamon Spice Applesauce Bread with Honey Butter - Applesauce keeps this bread so soft & moist! It's like apple spice cake, disguised as 'bread' so you can have extra!

Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting – My favorite foolproof recipe for soft, moist, flavorful carrot cake cupcakes!

Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting - My favorite foolproof recipe for soft, moist, flavorful carrot cake cupcakes!

Cinnamon and Spice Sweet Potato Bread – Eating your vegetables via soft, moist bread is the best way! My favorite way to eat sweet potatoes!

Cinnamon and Spice Sweet Potato Bread - Eating your vegetables via soft, moist bread is the best way! My favorite way to eat sweet potatoes!

Soft and Chewy Spiced Carrot Cake Cookies – Tons of texture & so moist with zero cakiness. Eat your vegetables by way of healthy cookies!

Soft & Chewy Spiced Carrot Cake Cookies - Tons of texture & so moist with zero cakiness. Eat your vegetables by way of healthy cookies!

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze – Apple cake meets banana bread with a to-die-for glaze! Best.ever.

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze - Apple cake meets banana bread with a to-die-for glaze! Best.ever.

Soft Carrot Cake Bars with Cream Cheese Glaze – Super soft bars that taste like blondies packed with chewy carrots! So good & a must-make!

Soft Carrot Cake Bars with Cream Cheese Glaze - Super soft bars that taste like blondies packed with chewy carrots! So good & a must-make!

Caramel Apple Cheesecake Crumble Bars – Move over apple pie! These are an apple pie, apple crumble and cheesecake all in one! 

Caramel Apple Cheesecake Crumble Bars - Move over apple pie! These are an apple pie, apple crumble and cheesecake all in one! YUM!

237 comments on “Carrot Apple Bread”

  1. Averie this is fantastic! What a great combo. All those veggies and fruit totally makes it healthy too. :)

  2. Well, baked this today, and half the loaf just got demolished in about a 10 minute time period. SO good. I would definitely bake it in an 8×4 pan next time. This is a super-versatile recipe–as mentioned in your comments, you could add raisins or dried fruit …. I also think, if you wanted to health-it-up a little, you could switch out half the flour for white whole wheat (the loaf is darker from the brown sugar and carrots, anyway, so visually it would be an easy trade and I think white whole wheat works well with heartier loafs like this) … a drizzle of icing on top would be tasty … yup, my kind of recipe!

    • Glad to hear it was a success and half the loaf demolished in 10 mins! That’s success :) Good to hear you think it could be in an 8×4 as well. And yes to dried fruit, nuts, and you’re right about w.w. flour and since this is a darker loaf visually anyway, that the flour’s color is a non-issue. Great point :)

      Thanks for trying this recipe the day after I posted it! Some recipes of mine you try right away and some (I think it was the frozen pink lemonade bars?) they’re on your list for literally years…but I’m glad you got around to this one so fast!!

      • I sub in white WW flour all the time in pancakes, and frequently in muffins/quick breads if I think it will work out (although I don’t mess with WW cinnamon rolls! I don’t want to be “healthy” when I’m trying to make something decadent!). The beauty of baking is that you can adjust things to meet your own needs.

        If I had time, I’d be baking constantly and I’d try your new recipes sooner. Life has an irritating habit of getting in the way. :)

      • Life has an irritating habit of getting in the way. :) <---- That is the story of things around here too!

  3. Carrots and apples? I think you just created a match made in heaven. I love your use of coconut oil too. It always gives me the most tender cookies, muffins, breads, etc. This one is a keeper!

  4. what to replace with sour cream or greek yoghurt ?? :) first time on your place.. carrot cake is just awesome :)

  5. Somehow, I think you’ve managed to convince even a carrot cake hater like myself to want to polish off every last crumb of this moist, tender bread. It looks GREAT and I love the addition of sweet apples. This would make for a badass Thanksgiving morning breakfast with coffee!

  6. Nothing is better than Sunnday baking…Mine’s in the oven now, and I am so excited! I love moist cakes and breads. They are just……AMAZING! Love your food blog, Averie. :)

  7. Thanks so much for the recipe…and beautiful pics….your recipe lacked one crucial step….DO NOT ONLY MAKE ONE LOAF!! I knew I would be making this for our post Thanksgiving get together but I didn’t know I would be making it twice in one day!!

    Used the coconut oil, full fat greek yogurt and a honey crisp apple. I can’t wait for my family to devour it. I just know it will be a new favorite. Thanks again.

    • Love comments like this! Thanks for trying the recipe and so glad it was such a hit you had to make another one the SAME day! Love that you used coconut oil, too, and so glad this is a hit for you! :)

  8. Hey!
    I had to post a comment on this post. Not about the recipe itself (though, holy my does it look YUM!) but the first line in the post.

    “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.”

    Brilliant. Love your rationale.
    Totally agree.
    We’d get on well!!
    Great recipe!

  9. I just made this today, and it’s fantastic! I didn’t follow the recipe 100%, but I came pretty close given what I had on-hand. (flax egg, vanilla yogurt and omitted the white sugar on account of the flavored yogurt I used, and very finely diced apple instead of grated) My toddler and hubby are going to love it when they get home!

    • Oh you’re awesome for winging it with what you had on hand! Love the flax egg and that you skipped the white sugar due to your yogurt. You have a lucky hubby and toddler!! :) Thanks for trying the recipe!

  10. Hiiiiii
    I have got the great pleasure of jumping into your recipes..i adooooore them all!!! and I will be..with your permission..recommending many of them for my daughter’s primary school parents as a healthy snack.. I may be using ww flour in some of the recipes and maybe will replace egg for apple sauce or yogurth..if so..i will let you know how it goes.. thanks a lot for sharing your lovely recipes… have a wonderful holidays and a great new year 2015.
    Eve

  11. Hi Averie, I have baked the carrot apple bread & I put in a handful of chopped walnuts & it was yummy.It is such a moist bread. Thank you for the recipe.

  12. I baked this apple carrot bread (cake) today and it was so moist, at first I thought I hadn’t baked it long enough! Great flavor~ I used canola oil and yogurt as substitutions and as one baker commented above, she omitted white sugar in her recipe when she used yogurt. I think I would do the same since with the sugared yogurt, my bread was plenty sweet. I will definitely make this again and add raisins :)

    Thanks for all the great recipes! Keep ’em coming and I’ll keep baking!

    • Glad it came out so great for you and that ‘it was so moist, at first I thought I hadn’t baked it long enough!’ <-- Good problem to have :) And I can totally see this bread being amazing with raisins!

  13. This looks delicious! I know my 2 year old would love it, and I’m always looking for ways to help him enjoy fruits and vegetables. The only problem is, he has an egg allergy. Any suggestions for a substitution?

    • Use a vegan egg-replacer. You could possibly try using a flax or chia ‘egg’ but I don’t know if that will work. Play around with it and see what works! You could also maybe try a half of a banana, the same amount of ‘volume’ that you’d get with an egg. That may work. As well as about 1/4 to 1/3 cup canned pumpkin. Lots of possibilities, but none I have personally tested.

  14. Would this recipe work in cupcake form??? I’d love to make these for my daughter and she is such a cupcake lover :)

  15. Hi Averie,
    I tried the recipe as is last week and my daughter loved it :) I did too! I hope to try it this week-end in cupcake form and I’ll let you know how that works. Thank you for personally responding to all comments on your blog!!

    • Thanks for trying the recipe and I’m glad it came out great for you and that you and your daughter loved it! And if you do try it as cupcakes, let me know how it goes!

      Thanks for noticing also that I do try my absolute best to respond to everyone who has either made a recipe or has a question!

  16. Made this tonight and it tastes AMAZING but it did not rise at all. I didn’t use sour cream or greek yogurt because I had neither on hand. Could this be why? Thanks!

    • With baking unfortunately you cannot just skip ingredients and expect the results to be as expected if you had followed the recipe as written and yes, that’s largely the reason why it didn’t rise. That chemical reaction that should happen between the soured milk via either sour cream or Greek yogurt and the leaveners didn’t happen.

      Also make sure your baking soda and baking powder are fresh (3-6 mos old, max).

      Thanks for trying the recipe and try again with fresh leaveners and don’t leave out any ingredients!

  17. This recipe worked great in a muffin tin!! Now we have 12 fluffy, delicious muffins for breakfast this week :) Thanks, Averie!! I’ll be sure to try out some of your other delightful recipes!!

  18. This looks so scrummy I must make it, can you tell what size cup to use..

  19. Just made this for breakfast for my family and Oh. My. God. Super easy to make and so delicious!!

  20. This is hands down my favorite bread! We are iced in today and thought I’d catch up on making school snacks for my kids. These just literally came out of the oven, and at first bite – wow!! So moist and I can’t wait to have it with a cup of coffee. Thank you so much for sharing this recipe!!

  21. Made this tonight. Unfortunately it didn’t cook through no matter how long I cooked it. It was more like a mushy pudding than a bread. Next time I would half the carrot and apple and maybe increase flour. I was really disappointed as it looks delicious!

    • Sounds like your carrots and/or apples were extremely moist. I have never had this recipe not cook through and perhaps using more flour, or almost ‘wringing out’ the carrots or apples by placing them inside paper towels before adding them to the batter may help next time, although I haven’t done that with this recipe and haven’t needed to. But when I bake with zucchini I do that since there’s so much water. Thanks for trying the recipe and if you ever do have to cook for a long duration with any quickbread, tent the pan with foil to prevent over-browning til center cooks through.

  22. Good Morning, I’m loving this recipe! Just curious as to what you would suggest as the best substitute to make this gluten free. My father-in-law cannot eat most breads and I would love for him to try this.

  23. I made this recipe this afternoon and it turned out exactly as advertised – so very moist! I used Fage 0% plain and grape seed oil and I added some dried orange peel, swapped 1/2 tsp of the cinnamon for cardamom, and used white whole wheat flour. It is awesome, thanks!

  24. Thanks for the recipe.
    I’m making it now.
    I didn’t have any oil on hand & substituted apple sauce.
    I also added walnuts.
    Loved the simplicity of this recipe.

  25. i made this lovely carrot Apple bread and it taste delish and my kitchen smelled so good. I added an apple flavored yogurt and a little almond extract as well. I also squeezed all the juices out of the carrots and apples before added it to the batter. Delicious!! 

    • Thanks for trying the recipe and I’m glad it came out great for you! Love the idea of apple flavored yogurt and almond extract (which I wish I could bathe in….I love almond extract!!)

Leave a Reply

Your email address will not be published. Required fields are marked *