Originally posted on Lily Bit Different
You’ll want to save this recipe! It might be my new favorite fall recipe… the pecans are the best part, honestly! Don’t forget them!
1 1/4 cups Domata Flour*
3/4 cup white sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cardamon
3/4 cup chopped roasted pecans**
1/2 cup vegetable oil
1/2 cup full-fat sour cream
orange zest to taste***
3 green apples, shredded
5-6 (large) baby carrots, shredded
In your largest mixing bowl, whisk all the dry ingredients together including the pecans. Then set aside. In a smaller bowl, whisk the eggs, then add in the rest of the wet ingredients.
When preparing the apples, seed and core them – but I chose to leave the peel on (this is optional) – then run the slices over a large-holed cheese grater to shred the apple. Take the pile of shredded apple and squeeze out most of the juice… and there will be juice every where! Add the shredded apple to the wet ingredients. Then shred and add the carrots, it was possibly half a cup of carrots.
Fold the wet ingredients into the dry ingredients until combined. If the batter is too dry, just add a little more vegetable oil, a teaspoon at a time. But it really should be just right because of the apples.
Prepare a 9×5 loaf pan with non-stick spray. Pre-heat oven to 350 degrees. 350 if your loaf pan is dark metal, and 325 degrees if you’re using a glass loaf pan.
Add the batter (it will be very very thick!) to the pan, smooth out the top lightly.
Bake for 60 minutes, then check for doneness. A knife in the middle should come out clean, but you also don’t want to over bake it!
Cool in the pan for 5-10 minutes then remove and cool completely on a cooling rack.
This bread is wonderful plain but you could certainly serve it with an orange glaze or just some powdered sugar sprinkled on top.