March 7, 2015

Apple Carrot Bread

Good morning!  In case you were just itching for a yummy, moist breakfast bread to whip up this morning I thought I would share my latest creation (adapted from this recipe by Averie Eats) that was a hit at our house. 
It’s packed full of yumminess – apples, carrots, nuts and dried fruit; and is sweet and chewy.  Think trail mix in bread form – speaking of, dark chocolate chips would be perfect in this as well.  Hmmmmm….
At any rate, this version is pretty spectacular.  Try it out!


Apple Carrot Bread

1 large egg
1/2 cup light brown sugar, packed
1/3 cup canola oil
1/4 cup granulated sugar
1/4 cup cup sour cream (lite is fine; 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 peeled, grated carrots (about 1 large carrot)

3/4 cup peeled, grated apples (about 1 medium – I used Gala)

*optional:  I also added about 1/2 C each of toasted pecan pieces and dried cherries.
  1. Preheat oven to 350 F. Spray one 9x5-inch loaf pan with cooking spray and set aside. 
  2. In a large bowl, add the the first eight ingredients, through nutmeg, and mix to combine.
  3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a mixer on low until just combined; don't over mix.
  4. Add the remaining ingredients; carrots, apples, nuts and dried fruit and fold gently to combine.
  5. Turn batter (it's 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 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. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
  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. Bread should keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

I loved mine toasted with peanut or almond butter and a cup of coffee…delish!!!


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