“OF ALL THE SEASONS, AUTUMN OFFERS THE MOST TO MAN AND REQUIRES THE LEAST OF HIM.” Hal Borland.
For me here in Washington, D.C., there’s always an awkward transition time between summer and fall. Depending on where you live, you may know what I mean. It’s officially autumn, yet the temperatures are still warm. And that light jacket that you left the house with on a chilly morning becomes a burden by the afternoon.
I have similar issues with baking. I want to delve in to more homey, comforting baking. But then there are those warm October afternoons that leave you thinking about what you want to grill that night instead of what you want to bake that day!
Twelve Loaves is a group of bakers who are very inspirational to me! A huge thank you to Lora, of Cake Duchess who founded the group and to Renee of Magnolia Days and Paula of Vintage Kitchen Notes for all they do to keep this group running smoothly and on track! Each month, we are given a theme or ingredient to bake with. This month I was challenged with root vegetables! The slight crunch of walnuts give a little texture to this bread; which is moist and lightly sweet with the flavors of carrots and apples. And though this quick bread is full of autumn’s best fruits and veggies, it won’t have you in the kitchen very long!
Though the baking time is an hour and 15 minutes, this bread really comes together quickly!
What I especially loved about this recipe, is that I didn’t use any machines! I grated the carrots and the apples with a box grater and everything just gets mixed in one bowl! Sometimes, in baking, I feel like I could live without our modern conveniences. But there is one thing I’d miss. My piping bags and tips!
What is the one baking gadget you couldn’t live without?
And though the apples and carrots are grated, there is still plenty of texture in this bread.
Level of Difficulty: quick and easy!
Servings: 6-8 lucky bread lovers!
CARROT, APPLE & WALNUT QUICK BREAD:
- 1 3/4 cups of all purpose flour
- 3/4 of a cup of firmly packed light brown sugar
- 1 Tablespoon of baking powder
- 1/8 of a teaspoon of fine sea salt
- 1 teaspoon of Vietnamese cinnamon
- 1/2 of a teaspoon of ground nutmeg
- 1/4 of a teaspoon of ground ginger
- 1/8 of a teaspoon of allspice
- 1/8 of a teaspoon of cloves
- 2/3 of a cup of apple cider
- 5 Tablespoons of unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 large Granny Smith apple, peeled, cored and grated
- 1 cup of grated carrots (roughly 2-3 large carrots)
- 1/2 of a cup of coarsely chopped walnuts
I’m telling you! This is going to be perfect, warm out of the oven, served with a little cream cheese!
Preheat your oven to 350°F and spray the inside of a 9 x 5 x 4 inch loaf pan with cooking spray.
Gather your dry ingredients together. Whisk together the flour, sugar, baking powder and all of the spices together in a large mixing bowl. Now in a separate mixing bowl, combine the apple cider, melted butter and eggs. Gently fold this into the flour mixture. Using your hands, squeeze as much moisture from the grated apples and carrots as you can and add them to the mix. (I know, I know….it seems like such a waste of good juice, but your bread won’t bake properly if there is too much fluid!) Drop in the walnuts and stir until they are incorporated. Pour the mixture into your loaf pan and even the top with an offset spatula. Top it decoratively with some whole walnuts if desired. Bake for about 60-75 minutes, making sure that a toothpick inserted into the center comes out clean. Let the bread cool in the pan for a few minutes before turning it out onto a wire rack to cool some more. This bread keeps in an airtight container for about 1 week.
Absolutely scrumptious. It makes the most perfect breakfast or snack bread. LOVE these bits of carrots!
#Twelve Loaves is baking with root vegetables and everyone dug deep! (Sorry guys…couldn’t resist!) Just look at what everyone made!!!
- Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess
- Carrot, Apple & Walnut Bread by Anne at From My Sweet Heart
- Carrot Bread by Rossella at Ma che ti sei mangiato
- Carrot Cake Breakfast Bread by Dionne at Try Anything Once Culinary
- Garlic Herb Mini Rolls by Kathya at Basic N Delicious
- Gluten-Free Sweet Potato Biscuits by Dorothy at Shockingly Delicious
- Onion-Bacon Fantans by Holly at A Baker’s House
- Parmesan Garlic Rolls by Alice at Hip Foodie Mom
- Potato Bread by Liz at That Skinny Chick Can Bake
- Potato Onion Dill Bread by Karen at Karen’s Kitchen Stories
- Rustic Potato Buns by Heather at girlichef
- Sweet Potato Quick Bread by Renee at Magnolia Days
#TwelveLoaves October-Root Vegetables. September was about baking with our finds from the Farmers Markets. We are continuing exploring what is in season and our October baking mission is about Root Vegetables. Share your October Root Vegetable Bread (yeast or quick bread). Let’s get baking!
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this October, 2013, and posted on your blog by October 31, 2013.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.