You’ll be so surprised at how delicious this Carrot Apple Walnut Bread is. My friend, Susan, dug out the original recipe from a vegetarian book she had in her college days. The first time I tasted her version, it was almost like cake. It was so good! But of course, I had to tinker with the recipe to remove the eggs, oil, and milk, yet still come up with a moist, slightly sweet crumb. So here’s my version of a delicious bread to serve with any meal, with company, or for morning or afternoon snacks. Try it toasted!
- Dry Ingredients
- 2 cups - whole wheat pastry flour
- 1/2 cup - turbinado sugar
- 1 tsp - baking powder
- 1/2 tsp - baking soda
- 1 tsp - salt
- Wet Ingredients
- 4 - Ener-G-Eggs (equivalent of 4 eggs)
- 1/2 cup - soy milk
- 1/2 cup - pumpkin puree
- 1/4 tsp - finely chopped basil
- 2 medium - carrots, finely chopped
- 1 medium - apple, finely chopped
- 1/2 cup - walnuts, finely chopped
- Preheat the oven to 350 °F. Line an 8 1/2" x 4 1/2" loaf pan with parchment paper.
- Make the Ener-G eggs according to the recipe. Set aside.
3. In the bowl of a stand mixer, stir together the dry ingredients.
4. With the flat paddle, on low speed, add the wet ingredients in the order shown and continue mixing just until well combined. With the mixer on its lowest speed, stir in the carrot mixture.
5. Spread the batter into the prepared loaf pan and bake for 60-70 minutes, until a knife inserted into the middle comes out clean.
To quickly and finely chop the carrots, apple, and walnuts, use a food processor. Cut the carrots and apple into large chunks, then add to the food processor along with the walnuts. Pulse the food processor on and off until the ingredients are finely chopped.
Nutrition (per serving): 160 calories, 72% calories from carbohydrates, 8% calories from protein, 20% calories from fat, 4.1g fiber.