This is going to be a quick bread week! I started yesterday with a post on our 3rd anniversary and banana split bread. Next is an apple carrot bread I also included in our holiday dessert buffet. The bread was a nice combination of fruit and not overly sweet. The flavors of the carrots and apples stood out well with a light blend of spices.
I began by grating the carrots and apple into a bowl. I used a grater with smaller holes since the carrots were going to be in small loaves of bread. Carrots take longer to bake than apples and I didn’t want them to still be hard in the finished loaf.
I measured the remaining dry ingredients into the carrot and apple mixture and beat them for the suggested 3 minutes.
I poured the batter into two small disposable pans for the convenience of a finger foods dessert buffet. I adjusted the cooking time accordingly with the toothpick test. I set the timer for 40 minutes and toothpick tested the bread every 5 minutes after until the pick tested clean.
I set the pans on a rack and let them cool to room temperature. I wrapped them in foil then in plastic zippered freezer bags and froze the bread until the holidays.
I loved the flavors of this bread. It was a bit crumbly but the texture was nice and the moistness was just right. The bread reminds me of carrot cake, minus the pineapple. It wasn’t a very sweet bread and that’s a plus since the rest of the dessert buffet was loaded with sugar and calories!
Apple Carrot Quick Bread
1 1/2 cups shredded apples (I used 2 Honey crisp apples)
1/2 cup shredded carrot
1/4 cup butter
1 3/4 cup flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
optional: 1/2 – 3/4 c. coconut, chopped nuts and (or) raisins (I omitted)
Preheat oven to 350°F. Grease bottom only of 9 x 5 inch loaf pan. (I used 2 smaller disposable pans)
In large mixer bowl, blend apples, carrots, butter, and eggs. Add flour, sugar, baking powder, baking soda, and salt. Beat 3 minutes at medium
Stir in desired combination of coconut, nuts and raisins. Pour into pan and bake 50-60 minutes or until done. I adjusted the time and toothpick tested until my smaller loaves were done.
Remove from pan to cool.
Makes 1 regular loaf or 2 smaller loaves.
Adapted from Cooks.com