As sad as I am to see summer slowly fade away (though let’s be serious here and point out she isn’t going out without a bang…it’s been so hot for September!) but fall really does have so much to offer. I feel grateful to live in New England when fall arrives since with the seasons comes change including bright colors on the trees, lots of gorgeous seasonal fruits and veggies and of course that lovely crisp fall air. One of my favorite things about this time of year is baking. There’s so many yummy things that incorporate the season like apples, pumpkins and warming spices such as cinnamon and nutmeg. Baking with apples though is one of my favorites, partly because I usually end up with so many from apple picking and from trips to my local farm stand. Since they naturally provide a lot of sweetness and moisture it’s very difficult to make a bland or dry apple anything for that matter. It can be as simple as a homemade apple sauce to an apple galette. Unless of course you leave it in the oven too long I guarantee you’ll get a delicious dessert out of your effort. Take this Apple Carrot Bread for example. It’s sweet, moist and just simply delicious. It’s fall wrapped up in a slice of bread. This is a great recipe for those with food sensitivities like gluten, nuts or oils. Not to mention it’s packed with fruit and veggies so those with picky eaters can secretly sneak in a serving of both in one snack! This bread also pairs beautifully with a fresh fruit preserve like my Fig Jam. So no need to let all of those apples from your apple picking outing go to waste. This is just one simple idea that will make you love fall as much as I do!
Apple Carrot Bread
Makes: 1 8x4in loaf/Bake time: 45 minutes
- 2 eggs
- 1/2 c brown sugar
- 1/4 c coconut sugar
- 1/2 c plain greek yogurt
- 1/3 c unsweetened applesauce
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 c Bob’s Red Mill 1:1 GF Baking Flour
- 1 tsp baking powder
- pinch of sea salt
- 1/2 c grated carrot (about 1 medium)
- 1/2 c grated apple (about 1 small)
- Preheat oven to 350F. Lightly grease a loaf pan and set it aside. (I used a 8x4in pan for a taller loaf.)
- In a large mixing bowl combine the eggs, sugars, yogurt, applesauce and vanilla. Stir to combine.
- In a separate smaller bowl combine the spices, flour, baking powder and salt. Whisk gently to mix.
- Carefully pour the dry mixture into the wet and fold just until ingredients are combined. Do not over mix.
- Fold in the grated carrot and apple (batter will be slightly thicker than normal).
- Transfer mixture to the pan using a spatula and gently smooth the top of the batter.
- Bake for 45 minutes or until bread is golden brown and a toothpick inserted into the center comes out clean.
- Let pan rest on a cooling rack for at least an hour before removing the loaf. Slice and serve plain or with a fruit preserve like my Fig Jam. Store bread in a sealed container in the fridge for freshness.