Carrot Apple Bread
A delicious carrot apple bread that you will want to make over and over!
Ingredients
For the bread
- 1 ½ cups All-purpose flour Could substitute whole wheat flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup honey
- ½ cup Greek yogurt
- 1/3 cup milk Could use 1%
- 1 egg
- 1 tsp vanilla extract
- 1 cup grated carrots
For the apples
- 2 medium chopped apples I like Fuji apples, they’re my favorite forever
- 2 tablespoons honey
- Half of a cinnamon stick or a sprinkle of ground cinnamon
For the crumb topping (optional but recommended)
- ½ tsp ground cinnamon
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 2 tablespoons butter or coconut oil, melted
- ½ cup chopped pecans
Instructions
- Pre-heat the oven to 350ºF and grease a 9x5 inch loaf pan.
- Prepare the crumb topping if using. Mix the cinnamon, all-purpose flour, brown sugar and pecans together in a small bowl. Add melted butter or coconut oil and mix until the mixture is crumbly. Set aside.
- Prepare apples. Peel, core and chop the apples. Mix with honey and bring it to a boil in a small sauce pan with the cinnamon. Simmer for about 5 minutes. Turn the heat off and set aside to cool.
- Mix the flour, baking powder, baking soda and salt together. In a measuring cup or a cup with a spout, whisk together the yogurt, milk, egg, vanilla, honey, and carrot until well combined. Add wet ingredients to the flour mixture.
- Pour half of the batter of the cake onto the bottom of the loaf pan. Spread the cooked apples on top, discarding the cinnamon stick if using. Pour the rest of the batter over the apples. Cover with the crumb topping if using. Bake for 40-50 minutes. Cover with a piece of foil if the top is browning too fast. Test with a toothpick for doneness. Let the bread cool for 15 minutes in the pan and then turn it into a wire rack and let it cool completely before slicing it.
Notes
Baked bread freezes well.