Carrot Apple Bread

(Courtesy of averiecooks.com)

Ingredients:
1 large egg
1/2 c. light brown sugar, packed
1/3 c. liquid-state coconut oil (canola or vegetable may be substituted
1/4 c. granulated sugar
1/4 c. sour cream (light is okay, or Greek yogurt may be substituted)
2 tsp. vanilla extract
2 tsp. cinnamon
1/2 tsp. ground nutmeg
1 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
Pinch salt, optional and to taste
3/4 c. grated carrots (about 1 large carrot, peeled and trimmed)
3/4 c. grated apples (about 1 medium unpeeled or peeled; try Fuji, Gala, Honeycrisp or similar)

Directions:
Preheat oven to 350 degrees.  Spray a 9x5 loaf pan with floured cooking spray, or grease and flour the pan; set aside.  

In a large bowl, add the first 8 ingredients (through the nutmeg); whisk to combine.

Add the flour, baking powder, baking soda, optional salt and fold with spatula or stir gently with a spoon until just combined (don't overmix).

Add the carrots and apples and gently fold to combine.

Turn batter (it will be very thick) out into the prepared pan, smoothing out the top lightly with a spatula.

Bake for about 45-52 minutes or until the top is golden, the center is set and a toothpick inserted in the center comes out clean (or with a few moist crumbs).  You can tent the pan with a sheet of foil draped loosely over it at the 35 minute mark if you feel the tops and sides will become too browned before the center cooks through.  Baking times will vary based on moisture content of the carrots, apples, climate and oven variances.  

Allow the bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.  Keep bread in an airtight container or bag at room temperature for up to 1 week or in the freezer for up to 6 months.

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