Apple Carrot Bread

This apple carrot bread has warm notes from fall spices and sweet bits from apple and carrot juice pulp. Super moist and perfect for breakfast, a snack, or dessert!

This delicious apple carrot bread is a great way to use leftover juice pulp from our Apple Carrot Juice recipe! Doing a different mix of pulp? Don’t worry, this juice pulp bread is easy to make and you can other fruits or veggies in this bread as well as long as the flavors will shine.

Apple, beets, carrots, pineapple, and sweet potato are our top favorites to bake with when using juice pulp!

Since we are using juice pulp in this bread recipe we do use a little bit of ripe banana, it’s not going to have full blown Banana Bread flavor, so no worries! It’s just to add a bit more moisture and sweetness that is removed from the pulp during juicing. One may even say this is ABC bread, because apples bananas and carrots!

Apple Carrot Bread Ingredients

• All-purpose flour: We prefer King Arthur or Kirkland Organic.
• Salt: Enhances the flavor of the bread and brings the flavor all together.
• Baking soda & baking powder: Helps with leavening and making the bread rise.
• Ground cinnamon & ground nutmeg : Adds warmth and spice to the bread.
• Eggs: Three large eggs for structure and moisture, but you can use 1/4 cup of banana or applesauce in it’s place.
• Avocado oil: Keeps the bread moist – you could also use vegetable oil if prefered.
• Granulated sugar: Sweetens and helps with browning. Like a rich molasses taste? Swap 1/2 cup of regular sugar for brown sugar.
• Vanilla extract: We recommend using good quality vanilla.
• Banana: We use a banana as the pulp doesn’t have as much moisture, you can omit if preferred but we’d recommend using freshly grated apple and carrots.
• Apple pulp: Adds sweetness, can use freshly grated apple instead.
• Carrot pulp: Adds texture and sweetness, can use freshly grated carrot as well.

How to Make Apple Carrot Bread

Preheat the oven to 350°F (175°C). Grease two 8×4-inch loaf pans with nonstick spray or butter. We use plant butter by Country Crock.

Sift together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a large bowl.

In another bowl, beat the eggs, oil, sugar, and vanilla until well combined.

Next, fold in the mashed banana, apple pulp, and carrot pulp.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Pour the batter evenly into the prepared loaf pans.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with minimal crumbs.

Let the loaves cool in the pans on a wire rack for about 15 minutes. Carefully remove the loaves from the pans and allow them to cool completely.

Can I freeze this bread?

Yes, you can freeze apple carrot bread in individual slices or the whole loaf. You can freeze this bread for up to six months. To thaw, leave it at room temperature or place in the refrigerator to thaw overnight.

Can I make apple carrot bread muffins instead?

Yes, you can use this recipe to make muffins. Just pour the batter into a greased muffin tin or a muffin tin with cupcake liners and bake at 350 degrees F for 18-24 minutes or until a toothpick comes out clean.

What can I use instead of avocado oil?

You can use melted butter, vegetable oil, or applesauce as a substitute for vegetable oil. Applesauce will change the texture of the bread, so keep that in mind when substituting.

Recipe Tips and Notes

• We love adding chocolate chips to one loaf, you can also add nuts or seeds.
• This is a great recipe to use leftover juice pulp, but you could also use freshly grated apple and carrots. If so, we recommend removing the banana.
• You can substitute half of the vegetable oil with applesauce for a lighter version.
• Store the zucchini bread in an airtight container at room temperature for up to three days, or freeze for up to 6 months. We like to slice one into individual slices and keep the other whole.