Carrot Apple Bread

Apple Carrot Bread — This apple carrot bread tastes like carrot cake that’s been infused with apples. It’s a no mixer recipe that goes from bowl to oven in minutes! 

sliced loaf of Apple Carrot Bread 

Apple Carrot Bread Recipe

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.

Baking with both carrots and apples not only adds chewy texture and natural sweetness, but they also add so much moisture that it’s impossible to have a dry loaf. I adapted the basic ratios from my 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.

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.

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.

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.

slice of apple bread on white plate

What’s in Apple Carrot Bread? 

For this apple bread recipe, you’ll need: 

  • Egg
  • Light brown sugar
  • Coconut oil
  • Granulated sugar
  • Sour cream
  • Vanilla extract
  • Cinnamon
  • Gound nutmeg 
  • All-purpose flour
  • Baking powder and baking soda
  • Salt 
  • Grated apples 
  • Grated carrots

sliced loaf of carrot apple cinnamon bread

How to Make Carrot Apple Bread

This carrot apple cinnamon bread couldn’t be easier to make! Simply whisk together the egg, sugars, melted coconut oil, sour cream, vanilla, cinnamon, and nutmeg, then fold in the remaining ingredients. 

Turn the batter into a greased 9×5-inch loaf pan and bake until the top is golden and a toothpick inserted into the center comes out clean. One the bread is out of the oven, let it rest in the pan for about 15 minutes before removing it to finish cooling on a wire rack. 

Can I Make This in a Smaller Loaf Pan? 

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

What Are the Best Apples for Apple Bread? 

Any apple will work for this carrot apple bread recipe! I used a large Fuji apple, but Gala and Honeycrisp would work as well. 

sliced loaf of Apple Carrot Bread 

Tips for Making Carrot Apple Bread

When mixing together the batter, make sure the sour cream and egg are at room temperature. If they’re both still cold, the melted coconut oil will partially resolidify and you’ll wind up with chunks of oil running through the batter. 

When baking the bread, you may need to 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. You need to bake the carrot bread until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.

When serving this apple cinnamon bread, I highly recommend slathering it with Homemade Honey Butter or Cinnamon-Sugar Butter, or drizzling it with a Vanilla Bean Browned Butter Glaze. It’s delicious as is, of course, but these extra toppings really take it up a notch. 

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

Carrot Apple Bread

This apple carrot bread tastes like carrot cake that’s been infused with apples. It’s a no mixer recipe that goes from bowl to oven in minutes! 

Yield: one 9x5-inch loaf
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes

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)

Instructions

    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.*
    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.**

Notes

*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.

**I highly recommend slathering a slice of Carrot Apple Bread with Homemade Honey Butter or Cinnamon-Sugar Butter, or drizzling it with a Vanilla Bean Browned Butter Glaze.

Nutrition Information:

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 Net Carbohydrates: 0g Fiber: 1g Sugar: 16g Sugar Alcohols: 0g Protein: 2g

More Easy Quick Bread Recipes: 

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

Apple Fritter Bread — The bread tastes as decadent as the apple fritters of my childhood, no deep frying required and it’s more like cake disguised as bread.

The Best Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolate chips, and tastes like fall!

Blueberry Zucchini Bread — This blueberry zucchini bread is a quick, no-mixer recipe that’s sweet, but not too sweet. Each bite is bursting with fresh blueberries!

Pumpkin Banana Bread — Soft, moist, fluffy and so much better than another loaf of plain banana bread.

Snickerdoodle Bread — Between the cinnamon-sugar on top, cinnamon in the batter, and the cinnamon chips, the bread is full of wonderful and prominent cinnamon flavor without being overpowering.

340 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
  17. This is SO good!!! I rarely comment, but I felt I had to on this one! I followed the recipe exactly and my husband and I both loved it (and he picks everything apart lol). This is definitely a keeper. Thanks for sharing :)

    Rating: 5
  18. Absolutely delicious! I used a medium sized honey crisp apple. Very moist and so easy to make. Highly recommend.

    Rating: 5
  19. Wonderfully sweet and flavorful. Used half sugar, and added flax for fiber. Delish

    Rating: 4
  20. I just made some last minute today and excluded the clove. I used coconut oil! This came out very moist inside and the perfect amount of crisp on the outside. Sooo good! and smells great! Thanks so much! I’ll be trying your other stuff!

    Rating: 5
  21. Best sweet bread recipe I’ve had. Tried it with both sour cream and Greek yogurt, tastes fantastic both ways. I have to double the recipe because my dad and brother love it and while our loaf lasts 2-3 days, they can finish one in an evening – and if any happens to be leftover it makes a great breakfast.Oh, I also tried substitutions to make a gluten, sugar, and dairy free version for my mom (different flour, a ton of honey, and soy yogurt) and cooked it as a cake for her birthday and it was still good.

    Rating: 5
  22. I made it and all loved it! My changes were; 1/4 cup of brown sugar only, no white sugar. Buttermilk in place of yogurt/ sour cream (I didn’t have any). My bake time was 25 mins. Topped with a lite powedered sugar frosting.

    Rating: 5
  23. Yummmmm! I love this bread. It’s so nice and moist. I actually didn’t even measure the apples and carrots, just eyeballed it, and it was perfect. I used organic unbleached sugar and that was fine, too.

    Rating: 5
  24. I absolutely love this loaf. I have made it too many times to count since I found it here. I have made it as written, I’ve used some whole wheat flour, I made it with both sour cream and yogurt and each and every time it turns out great. It is so simple and so delicious. This recipe will be a go to for me for many years.

    Rating: 5
  25. Would you do this in a crock pot? My oven broke :(

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