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.