½ teaspoon of baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg powder
1 medium apple peeled and grated
1 cup light brown sugar packed
1 teaspoon of vanilla extract
Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan.
Mix the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl. In a large bowl, whisk together eggs, vegetable oil, grated apple, grated carrot, brown sugar, vanilla extract, and chopped pecans.
Stir the flour mixture into the carrot mixture just until combined. Pour into the prepared pan.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
Cool the bread in the pan on the wire rack for 5-7 minutes before carefully turning it over to the wire rack and gently rolling it over.
Cool for 2-3 hours before slicing. serve.