Before I hop on the all things pumpkin train for the next couple of months, I wanted to ease into the Fall season by trying out a new spice bread recipe. If you follow me on Instagram, you probably saw that I recently took a trip to Seattle. It felt amazing to be in Fall weather weaving in and out of coffee shops and browsing a handful of farmers markets. It was so fun to see all of the produce and flowers that were in season there. Rows upon rows of fresh vegetables and squash, dahlia flowers and barrels of apples. When I returned home (to the heat), I browsed my own farmers market and was inspired by these freshly picked carrots and crisp apples. Put the two together, add some spice, and you have the most amazing apple and carrot spice bread!
What I love about this bread is that it instantly gets you in the spirit of the Fall season and the house smells absolutely amazing when you're baking it! In fact, if you're having guests over, pop a loaf of this bread in before they come and it will smell better than any scented candle.
Whenever I am baking with spices, whether sweet or savory, I like to measure them out on a piece of natural parchment paper, and then just roll it up and add it directly to the mixing bowl. It makes for easy cleanup and prevents the spices from getting everywhere when you're measuring them.
I baked my bread in a 9x5 loaf pan and the bread does not rise very much, so it is a shorter loaf but very dense. If you're looking to make a taller loaf, I would suggest using an 8x4 loaf pan and increasing the bake time slightly.
I not only wanted to enjoy a loaf of this spice bread at home, but I also wanted to send my husband to work with one. I doubled the recipe and packed it up with some simple baking supplies. I wrapped a piece of natural parchment paper and some baker's twine around it. This would also make for a great hostess gift during the holidays.
While my husband took it to work and it was gone in seconds, I enjoyed having a (few) slices and also had some for breakfast with some butter smeared on it. Because afterall, everything is better with butter right? I'll let you be the judge.
I hope your Fall season is off to a wonderful start and that you enjoy this apple and carrot spice bread as much as I did!
Apple and Carrot Spice Bread
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1/3 cup liquid-state coconut oil
- 1/4 cup granulated sugar
- 1/4 cup cup full fat sour cream (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
- 3/4 cup grated carrots (about 1 large or 2-3 medium peeled and trimmed carrot(s))
- 3/4 cup grated apples (I used 1 medium unpeeled Fuji)
- Preheat oven to 350F. Grease and flour a 9x5-inch loaf pan (or 8x4, as noted above); set aside.
- In a large mixing bowl, add the the first eight ingredients, through the nutmeg. Whisk the ingredients to combine (you do not have to use a mixer, you can use a whisk).
- Add the flour, baking powder, baking soda, and salt to the ingredients and fold with spatula until just combined; don't over mix.
- Add the grated carrots and apples, and fold gently to combine.
- Turn the batter (it's very thick, this is what you want) out into the prepared pan. Smooth the top lightly with a spatula.
- Bake for about 35-45 minutes (I baked mine for 35 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. Baking times will vary based on moisture content of the carrots and apples, and oven variances.
- 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 will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
This recipe was adapted from this original recipe.