Carrot Apple Bread

This carrot apple bread is so amazingly moist, tender, melt in your mouth bread, the sweet carrots really shine in this cake then combined with a sweet apple, coconut oil then warm spices of cinnamon, and nutmeg. How could this bread not be super moist with the carrots and apples. No butter in this recipe, coconut oil is used which I love. The coconut oil is healthier than oil plus adds just that little taste, For grating the carrots and apples use a box grater, much easier, no mixer, no mess quick and easy recipe that everyone will love. The best part of this recipe is that it is made in one bowl. I found this amazing recipe and after making it I fell in love, it is perfect and so moist and a sweet from all healthy ingredients. And I love the carrot cookies recipe, I went to Stop and Shop and stocked up on apples and carrots, and keep on hand all the time now. I have made this loaf many times, and I will love this recipe forever and you will too.. Believe me..Try this recipe with Honey Butter which is not needed but if desired. Recipe below. I do not think this recipe needs anything it is perfect, but bump it up a notch and try the amazing butter recipe.


Directions:

1 large egg
1/2 cup light brown sugar, packed
1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup granulated sugar
1/4 cup cup sour cream
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt, if desired
3/4 cup grated carrots, about 1-2 carrots
3/4 cup grated apples (I used 1 medium unpeeled Fuji, Gala, Honey crisp or your favorite 

DIRECTIONS:

1. Preheat oven to 350 degrees, then spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan then set aside. (not sure on baking time with a 8x4-inch pan, but use an 8x4 pan if you like a taller loaf.)
2. In a large bowl, add the egg, brown sugar, coconut oil, sugar, sour cream, vanilla, cinnamon mix then add the nutmeg, and whisk to combine. Do not over mix. 
3. Into the large bowl with the other ingredients add the flour, baking powder, baking soda, salt, and fold with spatula or stir very gently with a spatula until just combined and do not over mix it will make a tough bread.
4. Add the carrots, apples, and fold gently to combine.
5. Turn batter it's very thick, out into the prepared pan, smoothing the top lightly with a spatula.
6. Bake for about 45 to 55 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean,  no batter. If needed you can tent the pan with a sheet of foil loosely over it at the 35 minute time if you see the tops and sides will become too browned before center cooks all the way through. Bake until done and watch your bread, because it may take longer to bake than the baking estimates, due to size of pan. 
7. Allow bread to cool in pan for about 20 minutes before placing on a wire rack to cool completely before slicing and serving. Serve with honey butter if desired. Recipe below. Bread will keep airtight at room temperature for about 1 week or in the freezer for up to 6 months.

Honey Butter: 1/4 cup unsalted butter, very softened
                        2 Tablespoons honey

                      Whisk in a small bowl the soft butter and honey and whisk away until combine

                      and spread on carrot apple bread if desired, this is also great on dinner rolls, wheat

                      bread, dinner rolls, etc..

recipe and photo source for carrot apple bread:http://www.averiecooks.com/2014/11/carrot-apple-bread.html

recipe and photo source for honey butter: http://www.averiecooks.com/2012/10/outback-steakhouse-wheat-bread-copycat-recipe.html