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If you are looking for a “dessert” with a light flavor yet hearty texture then make this yummy apple carrot bread. You won’t regret it.
Check out what my pal Audrey from the Melady Cooks food blog had to say about this recipe:
I loved the flavors of this bread. It was a bit crumbly but the texture was nice and the moistness was just right. The bread reminds me of carrot cake, minus the pineapple. It wasn’t a very sweet bread and that’s a plus since the rest of the dessert buffet was loaded with sugar and calories!
I really loved this bread! I found that the sugar can be replaced with a stevia baking blend if you prefer less calories.
1 1/2 cups shredded apples (I used 2 Honey crisp apples)
1/2 cup shredded carrot
1/4 cup Kerrygold butter
1 3/4 cup Gold Medal flour
2/3 cup Domino sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Morton salt
1/2 teaspoon McCormick cinnamon
1/4 teaspoon nutmeg
optional: 1/2 – 3/4 c. coconut, chopped nuts and (or) raisins (I omitted)
Preheat oven to 350°F. Grease bottom only of 9 x 5 inch loaf pan. (I used 2 smaller disposable pans)
In large mixer bowl, blend apples, carrots, butter, and eggs. Add flour, sugar, baking powder, baking soda, and salt. Beat 3 minutes at medium
Stir in desired combination of coconut, nuts and raisins. Pour into pan and bake 50-60 minutes or until done. I adjusted the time and toothpick tested until my smaller loaves were done.
Remove from pan to cool.
Makes 1 regular loaf or 2 smaller loaves.
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Quick Tip: Serve this apple carrot bread warm with lots of melty butter.
Recipe and image courtesy of Melady Cooks.