Spiced Prune Carrot Quickbread

Instructions

Preheat the oven to 350F. Lightly butter and flour one (20-by-10-cm / 8-by 4-inch) loaf pan, shaking out the excess flour.

In a bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and allspice.

In a stand mixer fitted with a paddle attachment, mix the sugar, eggs, oil, and zest on medium speed until blended, about 1 minute. On low speed, add the flour mixture in 3 installments, scraping down the sides of the bowl in between additions. Fold in the carrots, apples, and prunes.

Pour the batter into the prepared loaf pan. Evenly distribute the walnut pieces on top. Bake until the top of the loaf is golden brown and a cake tester inserted into the center of the bread comes out clean, about 1 hour.

Cool for 15 minutes. Run an offset spatula or butter knife around the edges to loosen the bread and invert the pan onto a cooling rack. Remove the pan, turn the bread over so the walnut side is up, and let the bread cool completely.