Apple Carrot Bread is a wholesome vintage quick bread that combines shredded apples and carrots with stone-ground whole wheat flour, honey, and chopped nuts. Fruit-and-vegetable breads became especially popular in American home kitchens as bakers looked for flavorful ways to incorporate fresh produce and whole grains into everyday baking. Here, apple contributes natural sweetness and moisture while carrot adds color and a tender texture. Honey replaces refined sugar, and pecans or almonds provide a pleasant nutty crunch. A touch of lemon extract gives the loaf an unexpectedly bright note. Baked slowly for an hour, this rustic bread is equally at home on the breakfast table, alongside afternoon coffee, or served as a simple homemade snack.
Ingredients
- 1 ½ cup apples (shredded )
- ¾ to 1 cup carrots (shredded )
- ¼ cup butter (softened)
- 1 tsp lemon extract
- 2 eggs
- 1 ¾ cups stone-ground whole wheat flour
- ⅓ cup organic honey
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup pecans (or almonds, chopped)
Instructions
Step 1: Prepare the Pan
- Preheat the oven to 350°F.
- Grease the bottom only of an 8-inch loaf pan.
Step 2: Combine the First Ingredients
- Place the shredded apples, shredded carrots, softened butter, lemon extract, and eggs in a large mixing bowl.
- Beat for 1 minute at medium speed.
Step 3: Add the Remaining Ingredients
- Add the whole wheat flour, honey, baking powder, baking soda, salt, and chopped pecans or almonds.
- Beat for 3 minutes at medium speed until thoroughly combined.
Step 4: Fill the Loaf Pan
- Pour the batter into the prepared loaf pan.
- Spread the batter evenly.
Step 5: Bake
- Bake at 350°F for 1 hour.
- Insert a toothpick into the center of the loaf. The bread is done when the toothpick comes out clean.
Step 6: Cool
- Remove the loaf from the pan and allow it to cool before slicing and serving.
Tips
- Use a tart-sweet baking apple such as Granny Smith, Honeycrisp, or Braeburn for plenty of apple flavor.
- Finely shred the carrots so they soften completely during baking and blend into the crumb.
- Use the full 1 cup of carrots for a slightly moister, more vegetable-forward loaf.
- Choose pecans for a buttery flavor or almonds for a firmer, slightly crunchier texture.
- Lightly toast the nuts before adding them for a deeper nutty flavor.
- Avoid squeezing the moisture from the shredded apple unless it is exceptionally juicy; that moisture helps keep the bread tender.
- Add 1/2 tsp cinnamon for a warmer fall flavor while keeping the original recipe otherwise unchanged.
- Check the loaf near the end of baking; if the top browns too quickly, loosely cover it with foil.
- Allow the bread to cool before slicing so the moist whole wheat crumb has time to set.
- For breakfast, lightly toast a slice and serve it with butter or a drizzle of honey.
Nutrition
Calories: 165kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 2.6gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 2.1gTrans Fat: 0.1gCholesterol: 39mgSodium: 230mgPotassium: 175mgFiber: 3gSugar: 10gVitamin A: 2500IUVitamin C: 2mgCalcium: 35mgIron: 1.2mg