Makes a 9″ x 5″ loaf
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1/3 cup canola or vegetable oil
- 1/4 cup granulated sugar
- 1/4 cup cup 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, optional and to taste
- 3/4 cup grated carrots (about 1 large peeled and trimmed carrot)
- 3/4 cup grated apples (Fuji, Gala, Honeycrisp or similar)
- Preheat oven to 350-f. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- In a large bowl, add the the first eight ingredients, through nutmeg, and whisk to combine.
- Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t over mix.
- Add the carrots, apples, and fold gently to combine.
- Turn batter (it’s very thick, this is what you want) out into the prepared pan, smoothing
- the top lightly with a spatula.
- Bake for about 45 to 55 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.
- Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of carrots, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
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