Ingredients
1¾cupsall purpose flour,spoon & leveled
1tspbaking soda
¾tspsalt
2tspground cinnamon
¼tspground nutmeg
¼tspground cloves
¼tspground ginger
½cupvegetable oil,or canola oil or melted coconut oil
2large eggs,at room temperature
½cupgranulated sugar
½cupbrown sugar,(light or dark), packed
½cuppumpkin puree,(canned or fresh)
1cupapple,(heaping), peeled and shredded
¾cupcarrot,peeled and shredded
2tbspmilk
1cupwalnuts,chopped
Preparation
Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan.
Whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. Set aside.
In a medium bowl, whisk the oil, eggs, granulated sugar, brown sugar, pumpkin, shredded apple, shredded carrot, and milk together until combined.
Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Fold in the walnuts. Batter will be semi-thick.
Spread the batter into a prepared loaf pan. Bake for 55 to 65 minutes. The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter. Remove the bread from the oven.
Cool completely in the pan set on a wire rack before removing and slicing.
Cover and store leftover bread at room temperature for up to 3 to 4 days or in the refrigerator for up to about 10 days.
