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Carrot Apple Bread

Apple Carrot Bread

Apple Carrot Bread

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.

Shredded Honeycrisp apples

Shredded Honeycrisp apples

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.

Shredded crrots

Shredded carrots

I  added the eggs and butter to the apples and carrots and beat them together just until mixed.

I measured the remaining dry ingredients into the carrot and apple mixture and beat them for the suggested 3 minutes.

Dough will be stiff

Dough will be stiff

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.

Apple Carrot Bread

Apple Carrot Bread

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.

Apple Carrot Bread

Apple Carrot Bread

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
2 eggs
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

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2 thoughts on “Carrot Apple Bread

  1. Pingback: Carrot Apple Bread | vickidelbrouck

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