Carrot Bread

Ingredients

• 1 ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 3 eggs
• ¾ cup vegetable oil
• 1 medium-sized peeled and grated apple
• 2 cups grated carrots
• 1 cup light brown sugar
• 1 teaspoon vanilla extract
• ¾ cup chopped pecans

Instructions

Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan.
Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and ground nutmeg in a medium bowl. In a large bowl, whisk together eggs, vegetable oil, grated apple, grated carrot, brown sugar, vanilla extract, and chopped walnuts.
Add flour mixture to carrot mixture until well combined.Pour into the prepared pan.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Don’t bake for too long.
Cool the bread in the tin on a rack for 5-7 minutes before carefully turning it out onto the rack and rolling it carefully. Allow to cool for 2-3 hours before cutting.

Notes

Do not overmix the dough. Stir with a spoon until a smooth, moist streusel mixture forms.
Plan ahead and warm the eggs to room temperature.
Preheat the oven and place the bread on the middle rack in the middle of the oven.
Grease the loaf tin well.Always bake the dough after mixing it. Leavening agents begin to work as soon as they are combined with liquid ingredients.
The bread is done when a toothpick inserted into the top comes out clean. Start checking after 50 minutes to prevent overbaking.
Most sweet breads taste even better the next day if you keep it that long.Wrap tightly in plastic wrap and store on the counter for up to 3 days.
To freeze, wrap in plastic wrap and place in a heavy-duty freezer bag. Remove as much air as possible and freeze for up to 3 months. Thaw directly on the counter. You can also freeze individual slices so they don’t stick together.This way you can enjoy one serving at a time.

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