Harvest Quick Bread

Harvest Quick Bread
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Calories 126 cals
Total Fat 4 g
Cholesterol 1 mg
Dietary Fiber 1 g
Sodium 168 mg
Protein 3 g
Total Carbohydrate 20 g

Prep Time: 20 Minutes

Time to Table: 3 Hours 15 Minutes

Serves: 16


  • 3/4 cup shredded apple
  • 3/4 cup shredded carrot
  • 1/2 cup sugar
  • 1/2 cup Daisy Cottage Cheese
  • 1/4 cup raisins
  • 1/4 cup canola oil
  • 1/4 cup refrigerated egg product
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 tablespoons chopped pecans or walnuts
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup powdered sugar
  • 1 tablespoon brown sugar
  • 1/8 teaspoon vanilla extract
  • 1 teaspoon water


Heat the oven to 375 degrees. Spray a 9x5-inch loaf pan with nonstick spray. In a large bowl, stir together the apple, carrot, sugar, cottage cheese, raisins, oil and egg product. Stir in the flours, nuts, baking powder, cinnamon, and salt. Stir until the batter is just combined (the batter will be thick). Spoon the batter into the pan. Bake for 50 to 65 minutes or until a toothpick inserted in the center comes out clean (do not under bake). Cool the bread for 10 minutes. Loosen the sides of the loaf from the pan and remove the bread from the pan to a wire rack to cool. Glaze: in a small bowl, stir together the powdered sugar, brown sugar, vanilla extract and water. Drizzle the glaze over the warm bread. Cool completely, about 2 hours, before slicing.


Average Rating:
4 out of 0 5
Lake House Bakery 04/10/2016

This bread is best after it sits 24 hours, giving the apples and carrots time to work there magic... adding to the moistness and flavor. I'd make this again but it didn't blow my hair back.

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