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Full of Diced Dried Plums, shredded apples, and grated carrots, this wholesome quickbread doesn’t need 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 240 grams whole carrots (about 2 large carrots) and 240 grams of apples (about 2 medium apples). The bread is best a day or two after it is baked.
Yield: one (20-by-10-cm / 8-by 4-inch) loaf
200 g / 1 1/2 cup all-purpose flour
80 g / 1/2 cup whole-wheat flour
4 g / 1 teaspoon baking powder
2 g / 1/2 teaspoon baking soda
5 g / 1 teaspoon salt
4 g / 1 teaspoon cinnamon
2 g / 1/2 teaspoon allspice
190 g / 1 cup brown sugar
3 large eggs
120 ml / 1/2 cup vegetable oil
1 g / 1 teaspoon lemon zest
180 g / 2 cups carrots, peeled and grated
170 g / 1 3/4 cups apples, peeled and grated
200 g / 1 1/2 cups Diced Dried Plums
50 g / 1/2 cup walnut pieces
Preheat the oven to 350F. Lightly butter and flour one (20-by-10-cm / 8-by 4-inch) 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. On low speed, add the flour mixture in 3 installments, scraping down the sides of the bowl in between additions. Fold in the carrots, apples, and prunes.
Pour the batter into the prepared loaf pan. Evenly distribute the walnut pieces on top. Bake until the top of the loaf 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.