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!

Course Breakfast

Cuisine American

Keyword abc bread, apple carrot bread, juice pulp bread

Prep Time 15

Cook Time 50

Cooling time 15

Total Time 1 30

Servings servings

Calories 221kcal

Author Courtney

Ingredients

3 cups all purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg
3 eggs
1 cup avocado oil or vegetable oil
2 cups granulated sugar
1 tablespoon vanilla extract
1 medium banana mashed
1 cup apple pulp
1 cup carrot pulp

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Prepare two loaf pans (8x4-inch) with a bit of some dairy free butter or regular butter.
Sift together the flour, salt, baking soda, baking powder, cinnamon and nutmeg in a large bowl.
In another bowl beat together the eggs, oil, sugar, and vanilla.
Next add in the apple pulp and carrot pulp, chocolate or nuts and mix until just combined. If doing one chocolate chip loaf, wait until the end to add to half of the batter.
Add the dry mixture into the wet mixture and mix until combined.
Pour the batter into the prepared pans.
Bake for 50-55 minutes or until a toothpick comes out with minimal crumbs.
Allow the pans to cool on a wire rack for about 15 minutes and then carefully remove the loaves from the pan.
Enjoy as desired.

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Nutrition