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.

359 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
  13. I think I am going to try this!! Sounds Yummy !

  14. Hi, I was wondering how much weighs one slice of bread, approximately, thank you very much.It’s delicious !

    Rating: 4
  15. Could I substitute the sour cream for buttermilk in this recipe? If not, what would be a good substitution? Thanks!!

    • I think buttermilk would water down the batter so I wouldn’t do that unless you want to tinker around with adding more flour and baking soda/powder.

      You could try Greek yogurt but I would not make substitutions to this recipe personally.

  16. Amazing and so moist! Kids and adults both loved them! Thank you so much for the recipe!

  17. This bread is to die for. Everyone’s new favorite. So moist and yummy.

    Rating: 5
  18. I have made this exact recipe many times and is perfect every time. I have 2 loaves in the oven now. Never goes to waste. Best yet! Thank you!

    Rating: 5
  19. Delicious recipe! I left the recipe as-is, but made them as muffins… baked at 325* for 25 min (my oven cooks faster/hotter). They turned out great! Perfect easy breakfast.

  20. I loved this. I added a handful of raisins and some chopped nuts nuts on top. Delicious!

    Rating: 5
  21. Is it okay to leave out the nutmeg?

  22. Came out awesome! Thanks for the recipe!

    Rating: 5
  23. Amazing bread! Huge hit for the family. Definitely check it at 35 minutes. Mine was done by then and I am in the jungles of Peru with a small gas stove.

    Rating: 5
  24. This bread is so so good. Even better the second day somehow, ha!

    Rating: 5
  25. I substituted almond flour for flour?
    It was very tasty but fell apart

Leave a Reply

Your email address will not be published.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

This site uses Akismet to reduce spam. Learn how your comment data is processed.