Spiced Prune Quickbread with Carrots and Apples

Spiced Prune Quickbread with Carrots and Apples

Full of Plum Amazins™, shredded apples, and grated carrots, this wholesome quickbread is flavorful without a lot of extra sugar. The weight and volume of the carrots and apples are based on produce that has been peeled and grated. For this recipe, start with 240g whole carrots (about 2 large carrots) and 240g of apples (about 2 medium apples). The bread is best the day after it is baked.


All-purpose flour 200g / 1 1/2 cups

Whole-wheat flour 80g / 1/2 cup

Baking powder 4g / 1 tsp

Baking soda 2g / 1/2 tsp

Kosher salt 4g / 1 tsp

Cinnamon 4g / 1 tsp

Allspice 2g / 1/2 tsp

Brown sugar 180g / 1 cup

Eggs 150g / 3 each

Vegetable oil 110g / 1/2 cup

Lemon zest 1g / 1 tsp

Carrots, peeled and grated 180g / 2 cups

Apples, peeled and grated 170g / 1 3/4 cups

Sunsweet® Plum Amazins 200g / 1 1/2 cups

Walnut pieces 50g / 1/2 cup


Makes 1 loaf

Preheat oven to 350°F. Lightly butter and flour a 1-quart loaf pan, shaking out the excess flour.

In a bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and allspice.

In a stand mixer fitted with a paddle attachment, mix the sugar, eggs, oil, and zest on medium speed until blended, about 1 minute. Reduce the mixer to low speed and add the flour mixture in 3 installments, stopping the mixer to scrape down the sides of the bowl in between additions. Fold in the carrots, apples, and Plum Amazins.

Pour the batter into the prepared loaf pan. Evenly distribute the walnut pieces on top. Bake until the top of the bread is golden brown and a cake tester inserted into the center of the bread comes out clean, about 1 hour.

Cool for 15 minutes. Run an offset spatula or butter knife around the edges to loosen the bread and invert the pan onto a cooling rack. Remove the pan, turn the bread over so the walnut side is up, and let the bread cool completely.