This Homemade Autumn Bread is an ultra moist fall treat that’s a combination of zucchini bread, banana bread and carrot cake! This bread is truly a treat to eat!
Homemade Autumn Bread Recipe
I have been back in the kitchen full force lately…cranking out recipe after recipe after recipe. Which is fantastic for my creativity, but bad for my diet! I feel like there are just too many things I wait until fall to make…which was VERY poor timing when I decided to commit myself to dropping a few pounds.
You see, the summer got me like whoa…I ate, drank and relaxed(ish) with abandon. Another burger? YES PLEASE! Ice cream for the 3rd night in row? WHY NOT? A Frozen Margarita? YOLO!
Unfortunately, my metabolism isn’t fully loving all the YOLO-ing I did over the last few months. So here we are, knee deep in PSL season with me trying to be more “moderate”. BLAH.
Anyhow, it wouldn’t be October if I didn’t make my Autumn Bread recipe. This is a recipe similar to one my mom used to make…it’s like zucchini bread, carrot cake and banana bread all in one soft, cinnamon-y loaf.
And turns out there is no amount of self control that can keep this out of my face.
How to Make The Best Homemade Bread
I like to add walnuts to my bread. It’s how my mom used to make it, so I prefer it that way. You can certainly leave them out, if you are anti-nut.
All you need is a bowl and a spoon…no mixer required!
This recipe makes enough for 2 loaves…so divide the batter equally. And I know some of you will ask…yes, you can half the recipe and make one loaf!
Bake it until a toothpick inserted in the center comes out clean…
And if you have any self control, wait for it to cool before slicing.
Or not.
And then maybe add a little butter. Only if you’re not trying to lose weight 🙂
I’m doomed!
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Homemade Autumn Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
- Category: Bread
- Method: Oven
- Cuisine: Dessert
Description
This Homemade Autumn Bread is an ultra moist fall treat that’s a combination of zucchini bread, banana bread and carrot cake! This bread is truly a treat to eat!
Ingredients
- 2 cups granulated sugar
- 1 cup canola oil
- 3 large eggs
- 2 teaspoons vanilla
- 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
- Preheat oven to 375°F. Coat 2, 9×5 loaf pans with nonstick spay. Cut 2 strips of parchment paper to fit the bottoms and up the short sides of the pans, allowing the parchment to hang over the ends, for easy removal. Spray the pans again. Set aside.
- In a large bowl stir together the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until smooth.
- Next stir in both flours until just combined. Finally stir in the zucchini, carrots, banana, and walnuts until combined.
- Divide the batter between the 2 pans.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5-10 minutes and then using the parchment paper lift out of the pans to cool completely.
- Serve warm or at room temperature.
Notes
Wrap cooled bread tightly in foil or Cling Wrap and store at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 358
- Sugar: 26 g
- Sodium: 241.2 mg
- Fat: 18.6 g
- Carbohydrates: 45 g
- Protein: 4.8 g
- Cholesterol: 34.9 mg
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I think adding raisins to this would be perfect!!
Good idea!
Hi please help I made this today and it sunk slightly any idea
Also very sweet could I reduce the sugar ?
I would really like to cut back on the sugar. Would it be ok to use 1 cup instead of 2? How about substitutions? Any suggestions?
Did you find out about the sugar.
Made this today and very sweet
Nope. Never got a response. I was thinking that a cup of sugar would be plenty for 2 cups of flour. What do you think?
I’m thinking of upping the banana to one cup, and taking away 1/4 cup of zuke and carrots and dropping the sugar to one cup. If I need more sweetness after it cooks I’ll drizzle honey on my slice
I made this very sweet and it sun?
I am going to make this right now cutting back to one cup of sugar since my bananas are pretty ripe I’ve done this before with my banana breads and they taste great to me.
Let me know how it goes. I’m also interested in cutting back on the sugar.
…DO you happen to know the ratio of equivalency for using coconut or almond flour ? I dont use whole wheat or AP flour for baking. Sounds delish and want to try it !
Coconut flour would be terrible. Maybe try a gluten free all purpose nstead.
If I cut back on the sugar will that mess with the recipe? Maybe do 1 1/2 cups total instead of 2.
I used 1.5 cups of sugar and it came out fine and was in fact still very sweet next time I’m going to try cutting the sugar down again.
Looks good, but then with an entire cup of sugar in each loaf, it should be! If I make it, I will substitute 1 cup unsweetened, unspiced applesauce for the oil, and omit the salt. Baking powder and baking soda should provide enough leavening, especially without oil to make it heavy.
Just want to know if the substitution worked. This looks amazing but I am also concerned about the amount of sugar.
Hello just wondering if you can take out the whole wheat flour and just use regular ap flour??
yes, absolutely!
This was the perfect recipe to use up my mini carrots for school lunches that were on their last days, bananas that no one will eat anymore, and zucchini. The kids loved it! I will try to switch out the oil with applesauce next time. I made 3 batches plus other kinds of loaves to use up my one huge zucchini. I missed the note to freeze first before wrapping as that’s what I’ll be doing. Also, loved the ideas on other types of veggies to sub out the zucchini!
When I find and bake recipes I usually go to comments first to see if anyone has actually made it rather than keep seeing/reading comments, from others, on how good the recipe sounds or how delicious the picture looks. Thankfully there were a good few who’ve actually baked this as I truly did not want to skip your recipe (I usually wont bake/make a pinned recipe if no one has actually made and commented about it).
I happened to have almost everything on hand to make this other than the whole wheat flour, which was fine as whole wheat tends to make quick breads a bit more dense. So I simply did 3 cups (375 grams) of all purpose flour verses 2 cups AP and 1 cup WW. Other than that minor adjustment I kept everything else the same as stated in the recipe and baked it at 375F for 35 minutes. The bread came out absolutely delicious. I had never thought to mix carrots w/zucchini and banana, but the taste of the 3 plus the spices was/is amazing. I even called my mom at work (she works 15 minutes from my house) and drove her the 2nd loaf to take home when she got off work. I know she’s going to enjoy it just as much we did here in my house.
Thank you for the wonderful recipe – its a keeper!
Thank you so much for the feedback!! So glad you liked it!
Made this yesterday and will definitely make again – it’s DELICIOUS! The family LOVED it – Brought some with me to work and it’s getting a thumbs up all around!!
Love hearing this!! Thank you!
I was short on canola so subbed in coconut oil (for half the amount) and it worked just fine!