Description
A wholesome and moist whole wheat apple walnut carrot bread, sweetened naturally with applesauce, coconut sugar, and maple syrup. This quick bread combines the goodness of grated carrots, apple pie spice, and crunchy walnuts, making it a perfect healthy snack or breakfast option.
Ingredients
Wet Ingredients
- 1 cup finely grated carrots
- 1 cup unsweetened applesauce
- 2 large eggs
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup melted and cooled coconut oil
- 1 tsp. vanilla extract
Dry Ingredients
- 1 1/2 cups (180 grams) whole wheat pastry flour
- 1/2 cup quick oats
- 2 tsp. apple pie spice (or substitute pumpkin pie spice)
- 1 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
Add-ins
- 1/3 cup finely chopped walnuts or pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Spray an 8 1/2 x 4 1/2 inch loaf pan generously with nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the grated carrots, unsweetened applesauce, eggs, coconut sugar, maple syrup, melted and cooled coconut oil, and vanilla extract. Whisk thoroughly until all ingredients are well incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, stir together the whole wheat pastry flour, quick oats, apple pie spice, ground ginger, baking soda, and kosher salt until evenly distributed.
- Combine Wet and Dry: Add the dry ingredients into the wet ingredients bowl. Gently fold them together using a spatula or spoon until just combined. Be careful not to over-mix to keep the bread tender.
- Prepare to Bake: Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the finely chopped walnuts or pecans evenly over the top of the batter.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 45 to 55 minutes. If using a 9 x 5 inch pan, start checking for doneness at around 40 to 45 minutes. To check, insert a toothpick in the center; it should come out mostly clean with just a few moist crumbs attached.
- Cool the Bread: Once baked, transfer the loaf pan to a cooling rack. Let the bread cool in the pan for 30 minutes before carefully removing it. Allow the bread to cool completely on the rack before slicing and serving to ensure clean slices.
Notes
- Do not overmix the batter to keep the bread soft and light.
- You may substitute pumpkin pie spice if apple pie spice is not available.
- Using an 8 1/2 x 4 1/2 inch pan yields a loaf with optimal texture; adjust baking time if using a different size pan.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
