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Homemade Autumn Bread Recipe

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This Homemade Autumn Bread is an ultra moist fall treat that blends the best of zucchini bread, banana bread, and carrot cake. Packed with grated zucchini, carrots, banana, and walnuts, it offers a delightful combination of flavors and textures, perfect for cozy autumn days or dessert. Easy to make and full of seasonal goodness, this bread is sure to become a favorite in your kitchen.

Ingredients

Main Ingredients

  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup grated zucchini
  • 1/2 cup grated carrot
  • 1/2 cup mashed banana
  • 3/4 cup walnuts

Instructions

  1. Prepare the pans: Preheat your oven to 375°F (190°C). Grease two 9×5 inch loaf pans with nonstick spray. Cut two strips of parchment paper to fit the bottoms and up the short sides of the pans, allowing the parchment to overhang the ends for easy removal. Spray the parchment with nonstick spray as well and set the pans aside.
  2. Mix wet and dry ingredients: In a large mixing bowl, combine the granulated sugar, canola oil, eggs, vanilla extract, ground cinnamon, kosher salt, baking soda, and baking powder. Stir until the mixture is smooth and well blended.
  3. Add flours: Gradually stir in the all-purpose flour and whole wheat flour until just combined, being careful not to overmix to maintain a tender crumb.
  4. Incorporate vegetables and nuts: Fold in the grated zucchini, grated carrot, mashed banana, and walnuts until evenly distributed throughout the batter.
  5. Fill and bake: Divide the batter evenly between the two prepared loaf pans. Place them in the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and remove: Allow the loaves to cool in the pans for 5 to 10 minutes. Using the parchment paper overhang, carefully lift the breads out of the pans and place them on a wire rack to cool completely.
  7. Serve: Enjoy the bread warm or at room temperature. Slice and serve as a delectable autumn treat or dessert.

Notes

  • Wrap cooled bread tightly in foil or cling wrap to keep it fresh.
  • Store at room temperature for up to 5 days.
  • For longer storage, consider freezing sliced bread in airtight containers or freezer bags.
  • You can substitute walnuts with pecans or omit nuts for a nut-free version.
  • Grate zucchini and carrots finely to ensure even moisture and texture.

Find it online: https://cookedbysarah.com/homemade-autumn-bread-recipe/