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Moist Apple Carrot Bread Recipe

Perfect for breakfast or a snack, this Moist Apple Carrot Bread Recipe is sweet and delicious. After it has cooled try adding whipped cream cheese for extra deliciousness.

Quick breads are a long time favorite of mine. Easy to prepare and when using a silicone baking pan, I have found success in never having burned a loaf. This Moist Apple Carrot Bread certainly lives up to the name – it is super moist and delicious!

Moist Apple Carrot Bread

Since this is such a moist style of quick bread, you will want to use a toothpick to check that it completely cooked through in the middle. A few crumbs on the toothpick are expected, but no raw batter should be present. Drape foil over the top of the bread if it starts to get overly browned on top as it bakes.

Moist Apple Carrot Bread

Moist Apple Carrot Bread Recipe

Perfect for breakfast or a snack, this Moist Apple Carrot Bread Recipe is sweet and delicious. After it has cooled try adding whipped cream cheese for extra deliciousness.
4.63 from 8 votes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 10 slices, One 9×5-inch loaf
Calories 202 kcal


  • 9″x5″ Loaf Pan


  • 1 large egg
  • 1/2 cup light brown sugar packed
  • 1/3 cup vegetable oil
  • 1/4 cup granulated sugar
  • 1/4 cup sour cream Greek yogurt may be substituted
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch salt optional and to taste
  • 3/4 cup grated carrots about 1 large peeled and trimmed carrot
  • 3/4 cup grated apples Fuji, Gala, Honeycrisp or similar


  • Preheat oven to 350-f. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  • In a large bowl, add the the first eight ingredients and whisk to combine.
  • Add the flour, baking powder, baking soda, optional salt, and stir gently until just combined; don’t over mix.
  • Add the carrots, apples, and fold gently to combine. Turn batter out into the prepared pan.
  • Bake for about 45 to 55 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, but no batter. At the half way mark you can drape foil over the top if it is becoming too browned.
  • Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.


Baking times can vary based on moisture content of carrots, apples, climate, and oven variances. Bake until done in the middle and test with a toothpick.


Calories: 202kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 98mgPotassium: 87mgFiber: 1gSugar: 17gVitamin A: 1673IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!

Recipe source: Averie Cooks.

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Recipe Rating


    1. Hi Fay – I haven’t tried using green apples but I would think that they would work. The tartness of green apples might give it a slightly diff taste than using a sweeter apple like Fuji. Let me know how it turns out with greens apples if you try it!

  1. 5 stars
    I baked them in my silicone muffin pan. Moist. Tasty. I added 1 c frozen Cranberries because we love them!

  2. 5 stars
    Delicious! I used Greek yogurt instead of sour cream. And I cooked it in the mini-loaves pan (like for individual brownies) for 20 min. It turned out perfect.

    1. That’s great to hear Sherry. Good thinkin with Greek yogurt, I’m at the point now where I am gonna sub it out for pretty much anything sour cream. Thanks for coming back to leave your feedback 🙂