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
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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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302 comments on “Carrot Apple Bread”

  1. Just made this, but had to improvise the recipe. My son ate my apples, so I used pumpkin butter instead. Wonderful!!. Definitely a keeper. And I added walnuts. Thank you.

    Rating: 5
  2. Would you do anything different to make this recipe into muffins?

  3. Hey Averie!
    I’m going to try it now but I don’t have apples, so can I add more carrots instead?

  4. S,o when the recipe calls for coconut oil in the liquid form, does that mean to measure 1/3 cup of coconut oil and melt and use it…or does it mean to melt enough coconut oil to amount to 1/3 cup? I’m thinking this would be two different measurements, but maybe I’m mistaken and 1/3 cup of coconut oil is 1/3 cup, no matter its original form.

  5. Phenomenal recipe! I’ve made it 4 times since Thanksgiving! Very easy and super yummy’ perfect holiday bread. I’ve made it in a loaf pan and a square cake pan and timing is pretty well the same. Used canola oil, two gala apples and one carrot which seems to work perfect!

  6. Really good quick bread with less guilt unless you consume the whole load in one sitting which s very tempting to do!

    Rating: 5
  7. Could I substitute whole wheat flour for the white flour? Your recipe sounds delicious, thank you for sharing.

  8. This is a great recipe and so easy. Had problems keeping my husband from eating it all in one sitting.

    Rating: 5
  9. The taste of this bread is very good, but it came out more as a pudding for me. It did not rise very much, was quite dense and pudding like in texture. I followed the recipe exactly. I should have gone with my baker’s instinct and added another egg, and 1 more cup of flour. I might try that next time, I really enjoyed the flavour.

    Rating: 3
    • All fruit/vegetables vary in their moisture content and it sounds like yours were very moist given the results you describe. More flour would have likely helped as you said but honestly this is a very popular recipe for me and I don’t have issues with people having trouble with it – sorry that you did.

  10. Even though I changed some of the ingridients, it turned out very, very good!

    Rating: 5
  11. Looks delicious and making it today

  12. My children and I have now made this about (umm) 7 times in the past 3 weeks.It is ABSOLUTELY delicious. We now love carrot bread.I never seem to have apples on hand at the time, so we just double the carrots.Thank you for sharing this recipe. 10 stars.

    Rating: 5

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