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Carrot Apple Quick Bread

By LlovesToCook, member

Posted: November 19th, 2013

This recipe was made with the Quick Breads Recipe Maker

Created Using: Quick Bread

For the Bread
1 Tbs. unsalted butter, softened
9 oz. (2 cups) unbleached all-purpose flour
3/4 cup granulated sugar
1 Tbs. baking powder
3/4 tsp. table salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 cup diced apples
2/3 cup chopped toasted walnuts
3/4 cup dried cranberries
1/2 cup buttermilk
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1-1/2 cups coarsely grated carrots, squeezed dry
4 oz. (1/2) cup unsalted butter, melted and cooled
2 Tbs. sanding sugar
confectioners' sugar, for dusting (optional)

Make the Bread

Position a rack in the lower third of the oven and heat the oven to 350 degrees F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, ginger and cinnamon. Whisk until well blended.

Stir in the apples, toasted walnuts, and dried cranberries.

In a medium bowl, combine the buttermilk, eggs, and vanilla. Add the carrots. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly. Sprinkle the sanding sugar evenly over the batter, and gently pat down so it adheres to the batter.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Dust with confectioners' sugar, if you like. Store, covered, at room temperature for up to 2 days.

Enjoy :)

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