Apple–Carrot Bread with Raisins

This tender, moist bread with apple, carrot and raisins is perfect for breakfast or an afternoon coffee. It’s full of texture and flavour: shredded coconut, nuts, cinnamon and the sweetness of maple syrup. The best part is it’s fuss-free to make. Just mix the batter, pour it into a pan and wait for the kitchen to fill with the cosy aroma of baking. Delicious on its own, or with a thin smear of butter and a drizzle of honey.

Ingredients

• 120 ml olive oil
• 150 g maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 apple
• 1 large carrot
• 185 g wheat or spelt flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 pinch salt
• 2 tsp ground cinnamon
• 50 g shredded coconut
• 75 g chopped walnuts or pumpkin seeds
• 50 g raisins
• 2 tbsp mixture of sunflower and pumpkin seeds

Method

1. Preheat the oven to 175°C (convection). Line a loaf pan (about 11 × 30 cm) with baking paper. In a large bowl, whisk the olive oil with the maple syrup, eggs and vanilla extract until creamy.

   

2. Quarter the apple and remove the core; peel the carrot. Finely grate the apple and carrot. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.

   

3. Add the dry ingredients to the oil-and-egg mixture and stir briefly. Then fold in the shredded coconut and the grated apple and carrot. Finally, gently fold in the nuts and raisins.

   

4. Transfer the batter to the prepared pan, level the top and sprinkle with the sunflower and pumpkin seed mix. Bake on the middle rack for about 50 minutes. If the top browns too quickly but the centre is not done, cover the pan with foil.

   

5. Check doneness with a long wooden skewer — if it comes out dry, the bread is done. Let it cool a little in the pan, then transfer to a rack and cool completely. It’s best fresh, but it slices more neatly the next day.

   

Notes:

💛 Store at room temperature for up to 3 days, or in the fridge for up to 5 days.

💛 You can freeze it: it’s easiest to slice into thick slices and place in a container or freezer bag.

💛 The same batter also works for muffins — bake them for about 20–25 minutes.