Introduction

This Carrot Apple Bread is a moist, flavorful loaf perfect for breakfast or a cozy snack. Combining the natural sweetness of grated apples and carrots with warm spices, it’s both comforting and delicious. It’s easy to make and sure to brighten up your day.

The image shows several thick slices of carrot apple bread arranged closely together on a white plate with a lightly textured edge. Each slice has a dense, moist texture with visible bits of orange carrot and small pieces of apple, giving the brown bread a speckled appearance with orange and lighter beige spots. The bread's surface looks slightly crumbly yet moist, and the edges are well-browned with a soft inside visible on the cut sides. The background is a white marbled texture that keeps the focus on the bread slices. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large egg
1/2 cup light brown sugar (packed)
1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup granulated sugar
1/4 cup sour cream (lite is okay; or 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 (1 medium unpeeled Fuji or similar variety like Gala or Honeycrisp)

Instructions

Step 1: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Step 2: In a large bowl, whisk together the egg, light brown sugar, coconut oil, granulated sugar, sour cream, vanilla extract, cinnamon, and nutmeg until well combined.
Step 3: Add the flour, baking powder, baking soda, and salt (if using). Fold or gently stir with a spoon just until combined; avoid overmixing.
Step 4: Fold in the grated carrots and apples until evenly distributed throughout the batter.
Step 5: Pour the thick batter into the prepared loaf pan and smooth the top lightly with a spatula.
Step 6: Bake for 45 to 52 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. (I baked mine for 50 minutes.)
Step 7: Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Tips & Variations

For a taller loaf, try using an 8×4-inch pan; baking time may vary, so watch closely.
Substitute Greek yogurt for sour cream to reduce fat while maintaining moisture.
Add chopped nuts like walnuts or pecans for extra texture and flavor.
Use peeled or unpeeled apples depending on your texture preference; unpeeled adds a bit more fiber and color.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze slices for up to 3 months. Reheat gently in a toaster or microwave before serving.

How to Serve

The image shows several rectangular slices of carrot apple bread arranged closely together on a white plate. The bread has a moist texture with visible small orange carrot bits and tiny light yellow apple pieces spread evenly throughout the dense brown crumb. The surface of the bread slices looks slightly rough and textured, with a darker golden-brown crust on the edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil instead of coconut oil?

Yes, you can substitute coconut oil with canola or vegetable oil. These oils provide similar moisture and texture without altering the flavor significantly.

Do I have to peel the apples before grating?

No, peeling is optional. Leaving the peel on adds color and nutrients, but peeled apples will result in a smoother texture. Choose according to your preference.

Carrot Apple Bread Recipe

Print Recipe

★★★★★

4.4 from 56 reviews

This Carrot Apple Bread is a moist, flavorful quick bread combining the natural sweetness of grated apples and carrots with warm spices like cinnamon and nutmeg. Perfect for breakfast, snack, or a light dessert, it’s made with wholesome ingredients including coconut oil and sour cream for a tender crumb and rich texture. The recipe yields a deliciously spiced loaf with a golden crust and a moist center that pairs wonderfully with butter or cream cheese.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf (about 8 to 10 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1 large egg
1/2 cup light brown sugar (packed)
1/3 cup liquid-state coconut oil (canola or vegetable oil may be substituted)
1/4 cup granulated sugar
1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract

Dry Ingredients

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)

Fresh Ingredients

3/4 cup grated carrots (about 1 large peeled and trimmed carrot)
3/4 cup grated apples (about 1 medium unpeeled Fuji apple; Gala or Honeycrisp can be substituted)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour the pan thoroughly to prevent sticking. Set aside.
Combine Wet Ingredients: In a large mixing bowl, add the egg, light brown sugar, coconut oil, granulated sugar, sour cream, vanilla extract, cinnamon, and ground nutmeg. Whisk these together until the mixture is smooth and well blended.
Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and a pinch of salt to the wet mixture. Fold gently with a spatula or stir carefully with a spoon until just combined. Avoid overmixing to keep the bread tender.
Incorporate Carrots and Apples: Gently fold in the grated carrots and grated apples until evenly distributed throughout the batter. The batter will be thick, which is expected.
Transfer Batter to Pan: Pour the thick batter into the prepared loaf pan, smoothing the top with a spatula to an even layer.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 45 to 52 minutes, ideally around 50 minutes. The bread is done when the top is golden, the center is set, and a toothpick inserted into the center comes out clean or with just a few moist crumbs, but no wet batter.
Cool and Serve: Let the bread cool in the pan for about 15 minutes. Then, carefully remove the loaf from the pan and place it on a wire rack to cool completely before slicing. Serve once cooled to enjoy the best texture and flavor.

Notes

If using an 8×4-inch loaf pan, baking time may vary; monitor closely to avoid under- or over-baking.
Substitutions: Coconut oil can be swapped with canola or vegetable oil; sour cream can be replaced with Greek yogurt.
For best flavor, use fresh Fuji, Gala, or Honeycrisp apples; leave the peel on for added texture and nutrients.
Do not overmix the batter as it can make the bread dense and tough.
Allow the bread to cool completely before slicing to avoid crumbling.

Keywords: carrot apple bread, quick bread, cinnamon bread, autumn bread, moist bread, easy bread recipe, homemade bread