Apple-Carrot Quick Bread
A moist, flavorful quick bread combining sweet apples and carrots, perfect for breakfast or snack, appealing to all ages with its wholesome taste and nutty crunch.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease the bottom only of 9 x 5 or 8 x 4-inch loaf pans.
- In a large mixing bowl, blend the peeled, shredded apples, shredded carrot, butter or margarine, lemon extract, and eggs.
- Lightly spoon the flour into the measuring cup and level off.
- Add the flour, sugar, baking powder, soda, and salt to the mixture.
- Beat for 3 minutes at medium speed.
- Stir in the chopped nuts.
- Pour the batter into the prepared loaf pans.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister bread, consider adding a small amount of unsweetened applesauce in place of some butter. If you prefer a nut-free version, simply omit the chopped nuts or substitute with seeds like sunflower or pumpkin. To enhance flavor, try adding a teaspoon of cinnamon or nutmeg. Make sure the apples are well-drained to avoid excess moisture in the batter.
Serving Suggestions
This quick bread is delicious on its own but can be served with a dollop of cream cheese or a smear of butter for added richness. It pairs beautifully with a warm cup of tea or coffee. For a complete breakfast, serve alongside a fresh fruit salad or yogurt. Consider browsing more American recipes for additional breakfast ideas.
Storage & Reheating
Store any leftover Apple-Carrot Quick Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds or toast lightly for a delightful crust.
Nutrition & Diet Analysis (per serving)
Each serving of Apple-Carrot Quick Bread contains roughly 372 calories, with 8g protein, 69g carbohydrates, and 8g fat. It is a good source of iron (19% of the Daily Value), vitamin C (19% of the Daily Value), and protein (17% of the Daily Value). Note that it is relatively high in sodium, at 1140mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but start with a 50-50 mix to maintain texture. Whole wheat flour absorbs more moisture, so you might need to add a little extra liquid to the batter.
Is it possible to make this recipe vegan?
Absolutely! To make this quick bread vegan, replace the eggs with flaxseed meal or applesauce. Use vegan butter or coconut oil instead of regular butter. Also, ensure your sugar is vegan-friendly, as some sugars are processed with bone char.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean. Additionally, the top should be golden brown and the bread should spring back when lightly pressed. If the top browns too quickly, cover it loosely with foil to prevent burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).