Prep 20 mins
Cook 1 hr
A great snack or breakfast bread. Recipe makes 2 loaves. This freezes well.
- 3 eggs
- 2 cups sugar
- 1 cup olive oil
- 1 cup applesauce
- 1 cup banana, ripe and mashed
- 1 cup carrot, grated
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon vanilla
- 3 cups whole wheat flour
- Beat eggs.
- Add sugar, oil and vanilla.
- Add applesauce, bananas, and carrot. Mix well.
- Mix spices into bowl then add flour gradually.
- Pour equally into 2 greased loaf pans.
- Bake at 350 for 1 hours or until knife inserted comes out clean.
I wanted to use up some ripe fruit. The recipe is very versatile, you can use 3 cups of basically any moist pureed fruit or vegetable. I used 2 pears, 3 bananas and applesauce to equal 3 cups. These make beautiful muffins or bread. I made 1 loaf; 12 regular and 20 mini muffins from this recipe. The finished product was moist and flavorful. I also reduced the sugar by 1/2 cup and still found it to be quite sweet. Thanks for sharing, I will use this again to "sneak" in some veggies to my son who has an aversion to most veggies. They freeze beautifully, just pop them in the microwave and they taste like they're fresh out of the oven!
I made these into muffins. I was concerned that it looked like too much liquid for 3 cups of flour, esp. since I use freshly ground w.w. pastry flour. I added an extra 1/2 cup, had under a cup of banana, used Sucanat, 1 tsp cinnamon, added 1/2 tsp almond extract. Whole wheat muffins don't tend to rise much so I usu. fill them full. They made 24, baked for 25 minutes. However, they were so moist that they kind of spread, rather than rose. The last muffin I didn't have enough for and that was the best looking one! So I would fill less than full and make more next time. I was thinking about trying honey instead of sugar, but I would have to reduce the other liquid quite a bit, as honey makes it moister. My family loved them. Next time I will add a little more flour, protein powder and some flax seeds.
Okay - according to my 11 yo DS - this bread is a masterpiece! We all had to have a piece as soon as it was cool enough to cut. I had to use canola oil instead of olive oil (as I had run out) but it all worked very well. Added a bit more cinnamon and allspice as we like those spices but it would have been fine without the extra too. Nice and moist. Absolutely delicious!