Anne's Autumn Loaf

by Anne Myers-Wright RD/APD

Posted on Sep 25, 12:59 PM in . No comments.

The weather has well and truly turned and there are some lovely autumn colours starting to appear outside my window.

There are so many wonderful seasonal foods at their best right now and I have been playing around with some of these; trying to create an Autumn loaf. I was going to use courgette but realise I don’t have any at the moment so I used one of the lovely Granny Smith apples from my tree

Here is my Autumn Loaf – Apple, Carrot and Walnut with a hint of spice.

Anne’s Autumn Loaf


  • 3/4 cup granulated sugar
  • 1 cup oil
  • 3 eggs
  • 2 tsp vanilla bean extract
  • 1 tsp ground cinnamon
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 tsp of baking soda
  • 2 1/2 cups plain flour
  • 2 tbsp linseed mix (I used one mixed with berries)
  • ¾ cup grated apple
  • ¾ cup grated carrot
  • ¾ cup walnuts

(These are all metric baking cups and spoon measures)


Preheat your oven to 180 Celsius (350F).
Spray and.or line your loaf tin.
In a large bowl, add the flour, linseed mix, dry spices, salt and baking soda, making sure to whisk the baking soda in very well.
In a separate bowl, combine the oil, sugar, eggs, vanilla. Fold into the dry ingredients in the large bowl.
Add the carrot, apple and walnuts and fold in until just combined.
Pour into your prepared tin and bake at 180 degrees Celcius for 50-60 minutes or until the loaf is golden brown, springs back when pressed and when a skewer inserted into the centre comes out clean.

It’s so good and has sneaky fruit and vegetables added ;)

Tags: Autumn, Carrot, Fibre, Loaf, Omega 3, Walnuts

About the author

Anne Myers-Wright

Anne Myers-Wright RD/APD

Anne is a Health Professions Council (HPC) registered dietitian (RD), an Accredited Practicing Dietitian (APD- Australia), a fellow of the Higher Education Academy (FHEA), a member of the British Dietetic Association, The Nutrition Society and of The Dietetics Association of Australia.


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