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!
Prep Time10 minutesmins
Cook Time45 minutesmins
Cooling Time15 minutesmins
Total Time1 hourhr10 minutesmins
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: American
Keyword: apple bread, apple cinnamon bread, carrot bread
Calories: 195kcal
Author: Averie Sunshine
Ingredients
1large egg
½cuplight brown sugarpacked
⅓cupliquid-state coconut oilcanola or vegetable may be substituted
¼cupgranulated sugar
¼cupcup sour creamlite is okay; or Greek yogurt may be substituted
2teaspoonsvanilla extract
2teaspoonscinnamon
½teaspoonground nutmeg
1cupall-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
pinchsaltoptional and to taste
¾cupgrated carrotsabout 1 large peeled and trimmed carrot
¾cupgrated applesI used 1 medium unpeeled Fuji; try Gala, Honeycrisp or similar
Instructions
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.)
In a large bowl, add the the first eight ingredients, through nutmeg, and whisk to combine.
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.
Add the carrots, apples, and fold gently to combine.
Turn batter (it’s very thick, this is what you want) out into the prepared pan, smoothing the top lightly with a spatula.
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.*
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.