Autumn Harvest Bread
This moist and flavorful bread is loaded with shredded carrots, grated apples, sweet coconut, and crunchy pecans, all wrapped up in a cinnamon-spiced batter.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup canola oil
- 3 large eggs
- 3/4 cup buttermilk
- 2 tsp vanilla
- 2 cups shredded carrots
- 1 cup grated fresh apple about 1 medium-sized apple
- 1 1/4 cups sweetened medium coconut
- 1 cup chopped pecans or walnut
Instructions
Preheat the oven and prepare the ingredients
- Preheat the oven to 350°F (175°C). Grease two 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) loaf pans with non-stick cooking spray.
- In a separate mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Mix well and set aside.
Prepare the wet ingredients
- In another mixing bowl, whisk together the sugar and oil until well combined. Add the eggs one at a time, whisking well after each addition. Add the buttermilk and vanilla and whisk until everything is well combined.
Combine the dry and wet ingredients
- Stir in the shredded carrots and grated apples until well combined.
- Add the dry ingredient mixture to the wet ingredients in batches, stirring after each addition until the mixture is well combined. Be careful not to overmix the batter, as this can lead to a dense and heavy loaf.
- Fold in the sweetened coconut and chopped pecans until well distributed.
Bake the bread
- Spoon the batter evenly into the prepared loaf pans.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Allow the bread to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
Serve and enjoy!
- Once cooled, slice and serve the Autum Harvest Bread. Store any leftovers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.