Caitriona Redmond's Carrot & Apple Loaf

Caitriona Carrot & Apple Loaf

"This loaf will last up to 3 days in a sealed container but I doubt it’ll last that long in my house!"

Prep time: 25 minutes

Cook time: 65 minutes

Servings: 1 people

Preparation

Preheat your oven to 190 degrees Celsius (180 degrees fan oven). Line a 2lb loaf tin with non-stick baking paper.

In a large bowl, combine the flours, sugar, salt, baking powder, grated apples, and grated carrots. Stir well so that the dry ingredients coat the grated apples and carrots.

In a jug mix together the eggs, sunflower oil, and milk until they are combined.

Pour the wet ingredients from the jug into the large bowl of dry ingredients and stir well. The mixture will be quite wet and runny. Pour the resulting batter mixture into the lined loaf tin.

Bake in the oven for 45-55 minutes. Test to see if the loaf is cooked by inserting a skewer into the deepest part of the loaf, if it comes out clean then the loaf is cooked. If not, return to the oven for a further 10 minutes and check again. Repeat until it’s cooked through.

Allow to cool completely before slicing. I normally get about 20 slices from this loaf.

This recipe makes 1 x2lb loaf.

Ingredients

180g wholemeal flour
100g plain flour
100g caster sugar
Pinch of salt
1 teaspoon baking powder
2 apples, peeled and grated
3 medium carrots, peeled and grated
3 medium eggs
100ml sunflower oil
125ml milk

Ingredients

180g wholemeal flour
100g plain flour
100g caster sugar
Pinch of salt
1 teaspoon baking powder
2 apples, peeled and grated
3 medium carrots, peeled and grated
3 medium eggs
100ml sunflower oil
125ml milk

Preparation

Preheat your oven to 190 degrees Celsius (180 degrees fan oven). Line a 2lb loaf tin with non-stick baking paper.

In a large bowl, combine the flours, sugar, salt, baking powder, grated apples, and grated carrots. Stir well so that the dry ingredients coat the grated apples and carrots.

In a jug mix together the eggs, sunflower oil, and milk until they are combined.

Pour the wet ingredients from the jug into the large bowl of dry ingredients and stir well. The mixture will be quite wet and runny. Pour the resulting batter mixture into the lined loaf tin.

Bake in the oven for 45-55 minutes. Test to see if the loaf is cooked by inserting a skewer into the deepest part of the loaf, if it comes out clean then the loaf is cooked. If not, return to the oven for a further 10 minutes and check again. Repeat until it’s cooked through.

Allow to cool completely before slicing. I normally get about 20 slices from this loaf.

This recipe makes 1 x2lb loaf.