Apple-Carrot Bread
A sweet bread for breakfast, snack time or dessert
Preparation
20 minutes
Cooking
60 minutes
Portions
10
Food storage
4 days in the fridge. Can be frozen.

Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 375 ml (1½ cup) whole-wheat flour
- 10 ml (2 tsp) ground cinnamon
- 10 ml (2 tsp) baking powder
- 2.5 ml (½ tsp) baking soda
- 2.5 ml (½ tsp) salt
- 125 ml (½ cup) canola oil
- 250 ml (1 cup) brown sugar
- 2 eggs
- 80 ml (1/3 cup) milk
- 375 ml (1½ cup) carrots, peeled and grated (1 to 2 carrots)
- 1 apple, peeled and grated
Preparation
- Place oven rack in the middle position and preheat the oven to 180 °C (350 °F). Oil a bread pan or cover with parchment paper.
- In a small bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Set aside.
- In a large bowl, add the oil, brown sugar and eggs and mix with a fork.
- Add the milk, carrots and apple and mix a little more. Variation: You can add nuts, raisins or dried cranberries.
- Add the flour mixture and stir together gently with a spatula until the preparation has a smooth and even texture. Pour into the bread pan.
- Bake for about 1 hour, or until the top is brown and a toothpick inserted in the centre comes out clean. Allow to cool before slicing and serving.
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