Recipe Share: Carrot-Apple Bread

This is the recipe I modified last week from a zucchini bread recipe. Other than the time spent chopping carrots for the food processor, this takes very little time to make and will produce two yummy loaves. Freeze one for later or bake them in disposable foil pans and take one to work.

BTW, your house will smell heavenly while this is baking!

Enjoy!

CARROT-APPLE BREAD

INGREDIENTS

• 3 eggs
  
• 1 cup vegetable oil (may substitute applesauce for oil)
  
• 2 cups white sugar (or 4 packets stevia and 1 cup sugar)
  
• 2 cups grated carrots
  
• 1 cup diced dried apples
  
• 3 cups flour
  
• 3 teaspoons ground cinnamon
  
• 1 teaspoon ground nutmeg
  
• 1 teaspoon ground ginger
  
• 1 teaspoon baking soda
  
• 1/4 teaspoon baking powder
  
• 1 teaspoon salt
  
• 1/2 cup chopped walnuts (optional)
  

DIRECTIONS

1. Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans.
   
2. In a large bowl, beat eggs until light and frothy. Mix in oil (or applesauce) and sugar. Stir in carrots and apples. In separate bowl, combine flour, spices, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
   
3. Bake for 60 to 70 minutes, or until done.
   

Some notes on my ingredients. These are personal preferences and not required for this recipe to work:

• I use organic ingredients
  
• I substitute 1 cup organic applesauce for the 1 cup oil, but one could also do ½ cup oil and ½ cup applesauce
  
• I usually use 4 packets of stevia and one cup of brown sugar instead of all that white sugar. If you decide to reduce the sugar, you may want to add more of the spices.
  
• I use whole wheat flour, but white or a combination of white and wheat would also work
  
• When I have it, I use a little hazelnut or pecan flour in all my breads. These are very finely ground nuts that one can get in the bulk bins at an organic foods store.