Carrot Apple Bread

I made this on Sunday morning as soon as I got home from the market. I love that despite what looks like a long list of ingredients, this bread comes together in a snap. A bowl, a whisk, and a box grater and we’re in business. It’s heavy on the cinnamon, and the apples and carrots make the bread moist. A thick slice of this, paired with a hot cup of strong coffee makes a cold, gray November morning a little more bearable! 

• 1 large egg
• 1/2 cup light brown sugar, packed
• 1/3 cup vegetable oil
• 1/4 cup granulated sugar
• 1/4 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of kosher salt
• 3/4 cup grated carrots
• 3/4 cup grated Granny Smith apple
• 3/4 cup confectioner’s sugar
• 1 tablespoon warm water
• 1 teaspoon vanilla

1. Preheat oven to 350º. Grease and flour a 9″ x 5″ loaf pan.

2. In a large bowl, whisk the egg, brown sugar, granulated sugar, sour cream, vanilla, cinnamon, nutmeg until combined.  Stir in the flour, baking powder, baking soda, and salt – be careful not to over mix. Fold in the grated carrots and apples.

3. Pour into the prepared pan, smooth out the top with a spatula. Bake for 45 to 55 minutes, until the top is golden and a toothpick inserted in the middle comes out clean. Let cool in pan for 20 minutes, then turn out of pan on to a wire rack.

4. In a small bowl, combine confectioner’s sugar, warm water, and vanilla until smooth. drizzle over the top of the bread.