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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Does the banana flavor over power the bread? Can you taste the zucchini or carrots. I like banana bread but if that is all I taste why add the other vegetables?
IT’s kind of the perfect combo of all of them. You can’t really taste the zucchini…a lot like you can’t taste the zucchini so much in actual Zucchini bread 🙂
This is a great recipe that I make all the time. My parents and sister love it, so I make it and freeze it until I see them. I wrap it tightly in foil and then in a zip-loc bag (keep the loaf whole which will keep it fresher).
I sometimes sub the banana for applesauce (equal parts, so half a cup). The other day I was out of carrots so I used an extra half cup of zucchini and it was still perfect. I find it to be a little over done if I bake it at 375 for the whole time, so I do 25 minutes at 375 and 25 at 350.
Great recipe!!
I checked the other comments and didn’t see this asked – can this bread be frozen OK for thaw and toast later? Or does the water content make it compromisable? Any info you have would be greatly appreciated.
It can absolutely be frozen!
Amazing! This will be my kind of bread and the to-go for !! Just curious is it possible to subs egg will something else like flax egg or apple sauce etc without having a dense outcome? Also will using whole wheat flour entirely be ok with this recipe? TIA
You can sub in 1/4 cup of applesauce for each egg!
Looks delicious, what can I use in place of eggs?
use 1/4 cup applesauce for every egg 🙂
Can butter be substituted for canola oil? Or anything else other than canola oil?
You can yes, but it will change the texture a bit, making it slightly denser!
Ohhhh my gosh! I have made this bread twice in the last week and each time it disappeared in 2 days! I made it with and without walnuts and we all agreed that the walnuts added a little something extra! I used a little extra cinnamon but other than that followed the recipe. It is sooooo good!!!! I will be making it again in a few days! Such a hit!
So glad you liked it!!!
The loaves had a nice flavour but did not rise well and very crunchy crusts.
Very inventive! How many eggs do you use if you halve the recipe?
I would use two 🙂
Thank you for this recipe! It was amazing. I teacher at cooking at Waldorf High School and all the kids loved it last year. This year the faculty requested it again.
Why 2 kinds of flour
I like the flavor the whole wheat flour brings. You can certainly use all all purpose if that’s all you have. The whole wheat flour gives it a slightly nutty flavor 🙂
Delicious! I changed a few things and it turned out so good! I used 1/2 c of turbinado sugar instead of 2 c o granulated, 3/4 c coconut oil and 1/2 c applesauce instead of the canola oil and 3 c ap flour instead. Everything else I kept the same.