Apple Carrot Bread

After making my new favorite Spiced Carrot Muffins one day, I had a bit of grated carrot left over – not quite enough to make a full batch of anything though.  I was feeling adventurous and decided to throw it together with some grated apple to make a combination of my favorite muffin, and favorite bread.

Carrot Apple Bread

Ingredients:
1 cup carrot, grated fine
1 cup apple
2 cups all-purpose flour
1/2 cup whole wheat flour
1-1/4 cups sugar
2 teaspoons baking powder
1 teaspoon cardamon
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 cup sour cream
1 cup vegetable oil
1/2 cup vegetable oil
1/2 cup applesauce
4 eggs
2 teaspoons vanilla

Directions:

 
Grate the carrot and set aside.  Then pulse the peeled apple in the food processor, and add to the carrots.  
 
Preheat the oven to 350-degrees and grease two loaf pans.
 
Combine the ingredients in a large mixing bowl.  I cut the oil in half, substituting applesauce for the other half.  It’s one of my favorite baking tricks for making something a teeny bit healthier, and sneaking a bit more nutrition into something.
 
 
When the mixture is smooth, carefully spread the batter into the prepared pans and bake for 50-55 minutes.  Turn out onto a cooling rack.
 
Since this makes two very large loaves, it’s well worth freezing one of the loaves for later.  You can wrap it in plastic wrap and tuck it into a gallon sized freezer bag, or just double freezer bag it.  (Note, add the glaze to the thawed loaf for best results).
 
 
 
Lemon Glaze
Combine 2 cups confectioner’s sugar with about 3-1/2 teaspoons of lemon juice and 1 teaspoon of lemon zest.  Then I drizzled the glaze of over the loaf after it had cooled completely.  If you wanted to play up the apple flavor, you could substitute apple juice for the lemon juice.


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Ang Paris is a crafting and cooking mama who is addicted to Pinterest and chocolate! Ang lives with her husband and 2 children in New Hampshire. After more than a decade multi-tasking in the workplace, she's now a full time mom, writer, and blogger who tweets up a storm!

Comments

    • 2

      says

      I substitute applesauce for oil in many of my recipes. I think it works great, and lots of times I think it adds a nice flavor and texture to the bread, muffin, cake, etc. Thanks so much for leaving me a note :)

  1. 9

    says

    Looks and sounds delicious!! I’m going to make this tonight for dessert. Do you still add oil or just add the applesauce? I prefer the healthier side. Thanks so much for sharing and experimenting. :)

    • 10

      says

      Thanks Crystal!
      I find that if you eliminate the oil altogether, it doesn’t come out quite as good… let me know what you try and how it comes out :)

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