Apple Carrot Loaf

Ingredients

1 cup plus 2 tablespoons all purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
¼ teaspoon cinnamon powder
½ cup granulated sugar
½ cup (1 stick) Cabot Salted Butter, melted
1 teaspoon of vanilla bean paste or vanilla extract
3 tablespoons milk
3 large eggs
⅓ cup shredded carrot
1 medium Fuji or other crisp apple, peeled and cored

Directions

Prep: 25 mins | Cook: 50 mins | Total: 1 hr 15 mins

PREHEAT oven to 350°F. Line a loaf pan with parchment paper.

WHISK melted butter, milk and vanilla bean paste (or vanilla extract) thoroughly in a small bowl.

WHISK the eggs and sugar together in a stand mixer bowl with a whisk attachment until it’s creamy and has a pale yellow color. (Or use a hand mixer.)

CUT the apple in half, slice it thinly and set aside.

SIFT the flour, baking powder, cinnamon powder and cornstarch over the egg mixture and fold it in gently until mostly combined. Pour in the butter mixture from step 2 and fold the mixture again until well combined. Fold in the shredded carrots.

POUR the batter into the loaf pan. Layer the apple slices on top of the batter in two rows, alternating the overlapped slices between left and right.

BAKE for about 45 to 50 minutes or until a toothpick comes out clean when inserted to the center of the loaf.

REMOVE from the oven and let it cool in the pan for about 10 minutes before removing it from the pan.

DUST the loaf with powdered sugar and serve.

Recipe courtesy of Cabot Creamery Co-operative