Carrot-Apple Bread

If you juice carrots and apples, this bread is exactly what to do with the leftover pulp. It’s a whole wheat yeast bread scented with cinnamon, cloves, and nutmeg, sweetened with just a tablespoon of honey, and studded with sunflower seeds for a subtle crunch.

The carrot and apple pulp keeps the crumb moist and adds a gentle, natural sweetness that makes this bread smell like autumn when it’s baking.

It’s designed for a bread machine, so you dump everything in and let the machine do the work. One loaf, one hour, almost no effort.

Slice it for toast, spread it with cream cheese, or eat it warm with a pat of butter while it’s still steaming.

Chef Tips

• No juicer? No problem. Finely grate carrots and apples and squeeze out the excess moisture. You want the pulp, not the juice, for this recipe.
• Gluten flour is the secret to structure. Whole wheat bread can be dense. The added gluten flour gives the loaf enough elasticity to rise properly in the bread machine.
• Add raisins and nuts if you want more texture. The recipe notes them as optional, and they’re a welcome addition. Toss them in when the machine signals for add-ins.