What You Need / Ingredients
This is a quick list of the notable ingredients for the bread, but for the full list make sure to scroll to the bottom of the post to the recipe card!
Why You’ll Love This Homemade Autumn Bread RecipeWhat You Need / IngredientsMore Autumn Bread IngredientsTips When Baking This Quick BreadHow To Store Autumn BreadMore Fall Baking Recipes To TryGet the Recipe
Granulated Sugar. You’ll notice that there are 2 cups of sugar in this recipe. I know this might seem like a lot, but remember this makes 2 loaves, so it’s essentially a cup per loaf. You can also half this recipe easily if preferred. Canola Oil. I recommend using a light oil in this recipe like canola or vegetable oil because it will produce a moist, tender crumb without being too dense. You might want to use butter in its place, which will work, but note that butter contains 16-17% water which will ultimately make your bread dense and possibly gummy. The added carrots and zucchini both contain water, so you want to try and avoid adding any additional moisture. Eggs. I always use large sized eggs in my baking recipes unless otherwise noted. Cinnamon, Salt, and Vanilla. These really add a depth of flavor to the recipe! Baking Powder and Baking Soda. You will use a combination of both of these leavening agents to produce the perfect texture.
More Autumn Bread Ingredients
Flours. You will be using a combination of both whole wheat flour and all purpose flour in this recipe for a few reasons. Whole wheat flour adds a nutty flavor while absorbing more moisture than all purpose. I try and avoid using all whole wheat flour in this recipe because it will result in a drier, more crumbly texture. The combination of the two is perfect! Zucchini, Carrots, and Banana! These three ingredients are what makes this recipe special! Of course use the ripest banana you have. Also don’t use pre-grated carrots, those are thick, too big, and just too much fort his recipe. Grate your own along with the zucchini. Nuts. I love to add walnuts into my quick bread recipes. You can also use pecans as well, or omit them entirely!
Tips When Baking This Quick Bread
- When Baking: Bake it until a toothpick inserted in the center comes out clean. As always with cakes if you notice the top getting too dark during the baking process and the center is still raw, simply tent a piece of aluminum foil loosely over the top which will slow down the browning.
- Parchment paper! Using parchment paper helps is a few ways. First it prevents sticking, second, lining the bottom and up the ends of the pan with a long strip of parchment makes it easy to lift the baked bread from the pan.
- Allow the bread to cool in the pan for about 10 minutes or so and then lift out the bread onto a wire rack to cool completely before storing.
- Add a little butter onto the sliced bread. Try it, it’s amazing! Add a drizzle of honey if you really want to go there!
More Fall Baking Recipes To Try
Pecan Pie. My recipe is an absolute classic, tried and true! You’ll love it! Apple Strudel. This is a 5 star recipe that you will love and is great for beginners! Pumpkin Dump Cake. This recipe is one of my oldest, most viral recipes. It’s absolutely delicious and I have never met a single person whoo doesn’t go crazy for it!
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