Soft Apple Loaf (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
⅓ cup coconut oil in liquid form (swap with canola or vegetable oil if needed)
02 -
¼ cup white sugar
03 -
1 big egg
04 -
2 teaspoons vanilla essence
05 -
¼ cup sour cream (can sub with lite or Greek yogurt)
06 -
½ cup packed light brown sugar
→ Spices and Dry Ingredients
07 -
½ teaspoon nutmeg
08 -
Pinch of optional salt
09 -
½ teaspoon baking powder
10 -
2 teaspoons ground cinnamon
11 -
½ teaspoon baking soda
12 -
1 cup regular flour
→ Add-ins
13 -
¾ cup of finely shredded apple (leave the peel on, choose Fuji, Gala, Honeycrisp, or similar)
14 -
¾ cup shredded carrots (from 1 large peeled and cleaned carrot)
# Instructions:
01 -
Heat your oven to 350°F (175°C). Lightly coat a 9×5 pan with cooking spray that has flour or grease and dust it with some flour. Put it aside.
02 -
In a big mixing bowl, toss in the egg, both sugars, oil, sour cream, vanilla, nutmeg, and cinnamon. Whisk everything until it’s nicely mixed together.
03 -
Add the flour, baking soda, baking powder, and salt (if you’re using it) into the wet mix. Stir gently with a spatula or use light strokes to fold the mix—it’s important not to overdo it.
04 -
Carefully fold in the shredded carrots and apples, mixing until it’s just combined.
05 -
Scoop the batter into your prepared pan, and use a spatula to even out the top.
06 -
Let the loaf bake for about 45–52 minutes. When it’s done, the top should be golden, and a toothpick stuck in the center should come out clean or have only a few moist crumbs. If it looks like it’s browning too fast at the 35-minute mark, cover it loosely with foil.
07 -
Let the bread stay in its pan for 15 minutes, then take it out and leave it on a cooling rack. Wait till it’s fully cooled before you slice and eat it.
# Notes:
01 -
Using foil as a baking tent helps avoid over-browning while making sure the middle is fully baked.
02 -
Pair this loaf with tasty spreads like cinnamon butter, honey butter, or a sweet vanilla glaze.