Apple-n-Carrot Nut Bread

A very nice co-worker gave me her apple yesterday as she doesn’t like fruit and I also got about a cup of OJ from an event work hosted.  I decided that these two things could equal a quick-bread and did some hard-core cook/baking tonight (more posts to come tomorrow).  Things made in about an hour (not including overall cooking time): freezer veggie stock, apple-n-carrot bread, granola and a swiss chard and egg-topped tart.  Busy evening!

So, on to this very moist quick-bread!

I got the basic recipe from Bittman’s How to Cook Everything Vegetarian and tweaked it since I didn’t have much butter.  Time to get some more.

Apple-n-Carrot Nut Bread

Ingredients

• 2 cups whole wheat pastry flour (or regular AP is fine)
• 1.5 teaspoons baking powder
• .5 teaspoon baking soda
• healthy pinch of salt
• 1 egg
• 1 tablespoon vegetable oil
• 3/4 cup juice (apple, orange) or milk
• 1 grated apple
• 1 grated carrot
• handful of raisins (optional)
• 1/2 cup toasted hazlenuts (or no nuts, or whatever nut you prefer – we had this buried in the freezer)

To Do:

1. Preheat oven to 350F.
2. Mix together the dry ingredients.
3. Whisk the egg, oil and juice together.
4. Add to the wet ingredients and mix until just combined.
5. Fold the shredded fruit, raisins and nuts into the mixture.
6. Oil (butter or vegetable oil) a loaf pan and coat with flour – shake out all excess flour.
7. Pour batter into loaf pan and bake for about 50-60 minutes.  Toothpick should come out clean when it is done.
8. Eat with a nice cup of tea or coffee (I am sure this freezes well too!)

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