½ teaspoon baking powder
1 ½ teaspoons floor cinnamon
¼ teaspoon floor ginger
¼ teaspoon floor nutmeg
1 medium apple peeled and grated
1 cup gentle brown sugar packed
1 teaspoon vanilla extract
Preheat oven to 350 levels. Grease a 9×5-inch loaf pan.
Whisk collectively the flour, baking soda, baking powder, salt, cinnamon, ginger, and floor nutmeg in a medium bowl. In a big bowl, stir collectively the eggs, vegetable oil, grated apple, grated carrots, brown sugar, vanilla extract, and chopped pecans.
Stir the flour combination into the carrot combination simply till mixed. Pour into ready pan.
Bake for 50-60 minutes or till a toothpick inserted within the centre comes out clear. Do not overbake.
Cool the bread within the pan on a wire rack for 5-7 minutes earlier than rigorously inverting it onto the wire rack and gently rolling it over.
Cool for 2-3 hours earlier than slicing. Serve.
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