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.

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!!

MY OTHER RECIPES

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.

5
5 / 5 ()
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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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260 comments on “Carrot Apple Bread”

  1. I made it to try and get my toddler to “secretly” eat more veggies, but I ended up eating nearly half the loaf myself before it was even cooled. LOL. It’s so good! I can’t control myself. Thank you for the recipe! This will be a go-to recipe forever. The toddler and husband also approve!

  2. I’m hoping to try this but wondering how much almond flour to substitute for regular flour?

    • I would not use almond flour in this recipe and would make the recipe as written so it works out. Almond flour will just produce a dense, semi-wet soggy loaf of something that won’t be good at all, in my best guesstimate. The recipe is perfect as written!

  3. Hi Averie,

    Your blog and recipes are amazing! I go straight to you for eats and have yet to disappoint. I am a busy wife, mom of four, and nurse, so the quick, easy, and delicious recipes are such a blessing. Thank you from British Columbia!

    Giselle

    • Thank you so much for the compliments and everything you are – wife, mom of 4, nurse, trying to do it all – this is who my recipes are made for and what I attempt to create when I write them. Do-able, satisfying, quick, easy, great results. Thank you for following!

  4. Made this bread with my toddler after Apple picking and we almost ate the whole thing in one day!! Delicious!!

    I’d like to make it for his preschool, do you think it would work to bake as mini muffins?

  5. Enjoyed with my coffee and I didn’t put icing on it

  6. Could you substitute “soured” almond milk for sour cream for a dairy free alternative?

  7. I made this for new years breakfast. I omitted the granulated sugar and just used 1/4 cup brown sugar. I also pureed the carrot and apple and folded it in. Absolutely amazing!!

  8. I love this! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

  9. Thank you for this recipe!! It is so moist and easy to make will save it in my recipe box. The only change I made was I omitted the granulated sugar so my toddler can eat it, and I added half a cup of chopped walnuts! (Oh and I also substituted plain whole milk yogurt since I didn’t have sour cream on hand). Baked 45 minutes and it came out perfect!

  10. I was wondering if gluten-free flour could be substituted in this recipe?

  11. I’m going to make this today although I’m surprised at the ratio of flour to sugar for a bread. Had I not read the reviews, I would not have considered making it for that reason!

  12. Hey Averie, made this bread today and it turned out super soft and moist. Absolutely delicious. My 3 yr old son loved it. I used whole wheat flour instead of all purpose flour. As sweetener added 1/4th honey since I didn’t have brown sugar…. Result was amazing. Thanks for such simple n easy recipe.

  13. This is delicious!. Wonderful flavor and super moist. SO Easy,(yes, I used the box grater, preferable to cleaning the food processor) :) I plan on making this often.

  14. Delicious!! Recipe was easy to make; this will become a regular item in our house now. I used lemon flavoured greek yogurt, as that is what I had on hand, and followed the recipe exactly as written. E

  15. Any idea if this could work with buckwheat flour?

    Rating: 4
  16. I just made these as muffins and baked them for 25 minutes. They are perfect! Delicious and moist!

    Rating: 5

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