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.

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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.
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225 comments on “Carrot Apple Bread”

  1. I made this tonight. It is fabulous. Thanks for the recipe.

  2. Can you make muffins with this recipe or does it need to be in loaf pan so it cooks longer, to cook the carrots ? 

  3. I doubled this carrot-apple bread recipe & baked it in a bundt pan (took it back to its cake roots :-D ) and used white whole wheat flour and coconut sugar and honey. It was delicious! Everyone loved it! So flavorful! Thanks for this!

  4. Hi,so excited to make the carrot apple bread. I don’t have any coconut oil and would prefer to use butter over vegetable oil but how much do you recommend?

  5. All of my favorite recipes come from from your blog. I love playing around with new recipes and like how I can sub things in if I don’t have 100% of the ingredients. Thanks for being my reliable, go to gal when I need something amazing!

  6. Holy smokes! This was so good! I subbed the white flour for 1 cup of spelt flour, and it was still delicious. Will be making this again in the future…and by the future I mean today :)

  7. I made this today and it is great. It makes a very small loaf however. I only had a jumbo egg and I think it was runnier than intended but it is still delicious. I will definitely make it again. I used half coconut oil and half olive because I didn’t have enough coconut, but it still turned out fine. I will try more of your recipes as it is rare for a recipe to turn out as it is supposed to do. Thank you very much.

  8. I have made your recipe twice. Once as loaf for art club, it was delicious. I also made it for guests as breakfast muffins. Set timer for 30 minutes than possibly additional time depending on your oven. Makes 11 muffins. Thank you for your easy, yummy recipe.

  9. Wow! Spectacular recipe! New favorite that will bein rotation a lot!

  10. Yummy.thanks very much for this receipe.made it today and its delicious and very easy to make with such simple ingredients(and not much dishes to clean after,only 1bowl).I used vegetable oil and baked in a round pan on a baking paper like a cake.it took 45mins to cook and it cooked perfectly in the middle as well( so I didn’t even had to put foil at the 35mins baking).Next time I think I will try adding some sultanas and wallnuts,I think it will taste good.Sure I’ll try it again and again and again ……

  11. Just had to drop you a line to let you know what a hit your apple carrot loaf is with my whole family! My little guy is very picky and to be able to add veggies and fruit to something he loves is such a bonus! Thank you! We’ve made it many times and it’s asked for over and over! I do have to tell you we are trying to eat better and cut out some of our white sugar and flour intake so I did replace it with unsweetened applesauce and whole wheat flour but still tastes incredible! Cheers!

  12. Hi! This looks so good! I can’t have dairy, any suggestions on what I could use instead of sour cream or Greek yogurt?

  13. I made muffins using this recipe, they were very moist and delicious. Adding to my baking rotation!

  14. First of all I have to tell you I was so excited to find this recipe! I needed to use up some apples and carrots – but not a lot carrot and apple recipes out there! Made them tonight – THESE ARE GREAT! I did spread them over a 12 cup muffin tin – took about 25 minutes in my oven to bake. I also messed up and mixed all of the ingredients together (I knew to do the carrots and apples last tho!) But flour, eggs – everything all in at once! LOL – OOPS! Turned out just fine tho! And I didn’t dirty up a second bowl. :) The only things I did differently: used vanilla greek yogurt (needed to use up), applesauce instead of oil, and my secret ingredient… a dash of clove! Anything that has cinnamon in it I ALWAYS add a dash of clove! Will make again – thanks so much for this one! Now if I could only figure out how to add oats into it for more fiber! :)

  15. I made this came out so good. My 9 year old raved about it. Making a second one now.

  16. I made this – turned out amazing! I subbed oat flour and honey instead of sugar. Next time I will try to sub applesauce for the oil and cut down the amount of sugar. Howl fully it’ll turn out just as great!

  17. Made this today!:D Substituted white flour with oat flour made from grinding the oats in a bullet used yogurt and even added a few sliced almonds and blueberries! Yummy! I didnt use as much sugar a spoon (tbsp) and one spoon of sugar still delicious!!

  18. Made this today and the house smelled divine. The loaf turned out to be pretty delicious however mine baked in just 30 minutes. Isn’t it too quick for a quick bread?

  19. I’v tried this apple carrot bread at least twice before and loved it, made it again today and i thought it would be nice to thank you for such an amazing and easy recipe.. so thank You.

  20. This was delicious. Thank you.

  21. Can I use whole wheat flour instead of all purpose flour? If yes, would it be the same measurement?

    • I would make the recipe as written at least once and then start experimenting on your own. I personally wouldn’t use w.w. flour instead of AP and I am guessing the measurements won’t be the same.

  22. Instead of eggs what can I use? I’m a vegetarian.

  23. I have made this bread probably 20 times (no lie!) and always love it. I printed out the recipe and was in a hurry and read it as 2 tsp’s of nutmeg – and didn’t think “Oh this might be a bit much” – I just measured it out, made it and moved on. Well I Just tasted it and it’s SO STRONG with Nutmeg! Like unless you absolutely love nutmeg, you can’t eat it lol. Ooops. I went back and saw the recipe now and see it was only 1/2 tsp of nutmeg. Grrrrrr!

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