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This filling Carrot Apple Bread blends cozy carrot cake flavors with hints of sweet apple for an incredibly juicy quick bread. Great for morning meals, snacks, or as a sweet finish, this spoon-mixed recipe takes minutes to throw together and makes your kitchen smell amazing as it bakes.
I created this bread during fall when my kitchen was overflowing with carrots and apples. My kids gobbled it up so fast I had to bake another one right away. Now we make it whenever we want something cozy that isn't too sweet.
What You'll Need
- Large egg: adds body and richness to your bread
- Light brown sugar: firmly packed for moisture and caramel flavor
- Liquid coconut oil: makes the bread moist without heaviness
- Granulated sugar: works with brown sugar for ideal sweetness
- Sour cream: brings softness and slight tanginess
- Vanilla extract: boosts all other flavors
- Cinnamon and nutmeg: give that wonderful warm flavor blend
- All purpose flour: forms the backbone of your bread
- Baking powder and baking soda: help it puff up nicely
- Grated carrots: add wetness and natural sugar
- Grated apples: bring fruit sweetness and extra moisture
Easy Preparation Steps
- Get Your Pan Ready:
- Heat your oven to 350°F and coat your 9×5-inch loaf pan with cooking spray or butter and flour. This helps your bread come out cleanly when it's done.
- Combine Wet Stuff:
- In a big bowl, mix the egg, brown sugar, coconut oil, white sugar, sour cream, vanilla, cinnamon, and nutmeg until everything looks smooth. These items create the tasty foundation of your bread.
- Add Dry Components:
- Stir in the flour, baking powder, baking soda, and salt with a spatula just until they're mixed. Don't stir too much or your bread might turn out tough instead of soft.
- Mix In Produce:
- Put your shredded carrots and apples into the mix and fold them in lightly. The juice from these items makes your bread wonderfully tender. Make sure they're spread evenly through the batter.
- Bake It Right:
- Pour your thick mixture into the ready pan, smooth the top a bit, and bake for 45-52 minutes. You'll know it's done when the top turns golden, the middle isn't jiggly, and a toothpick stuck in comes out mostly clean.
- Let It Rest:
- Cool the bread in its pan for about 15 minutes before moving it to a cooling rack to finish cooling. This waiting time lets it firm up and makes cutting much neater.
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Using coconut oil with sour cream is my favorite trick in this bread. I stumbled on this combo years back and it always gives me the softest quick breads. My kid once said it's like eating cake for breakfast without getting into trouble and that's really the perfect way to put it.
Stopping Too-Dark Tops
If you see your bread getting too brown while it's baking, just cover it loosely with some foil after about 35 minutes. This keeps the top from burning while the middle finishes cooking. Since all ovens heat differently, watching how it looks matters more than sticking to exact times.
Simple Ways To Fancy It Up
Make this tasty bread even better with a few easy touches. Try spreading warm honey butter or cinnamon sugar butter on a slice for a special breakfast treat. When serving as dessert, drizzle some basic vanilla glaze or cream cheese frosting on top to bring out those yummy carrot cake flavors.
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Tasty Serving Ideas
This flexible bread works for many different times of day. Enjoy it with your morning coffee, tuck a piece into lunch boxes for a sweet afternoon break, or warm a slice and top with vanilla ice cream for a quick after-dinner sweet. It's also great when friends come over for brunch or afternoon coffee.
Keeping It Fresh
Your Carrot Apple Bread will stay good in an airtight container at room temperature for up to 5 days. To keep it longer, wrap single slices in plastic and put them in a freezer bag. Frozen pieces can thaw on the counter or warm up in the microwave for 20-30 seconds when you want a fast snack.
Frequently Asked Questions
- → Which apples are best for this loaf?
Choose firm and sweet apples like Honeycrisp, Fuji, or Gala for great flavor and texture.
- → Can I replace coconut oil?
Swap it out with vegetable oil or canola oil for a similar result.
- → How long can I keep it fresh?
It stays good at room temperature for about 5 days in a sealed container or up to 4 months if you freeze it.
- → What’s a good substitute for sour cream?
Greek yogurt works perfectly — it keeps the loaf moist and adds a slight tang.
- → How do I keep the top from browning too much?
Cover the loaf loosely with foil after about 35 minutes in the oven to avoid over-browning.