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
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.