Apple-Cinnamon Bread Recipe
This sweet treat contains so many favorite fall flavors, you are sure to enjoy every last bite.
Overview
Total time: 01 M 40 S
Servings: 12
Calories: 175
Ingredients
- 2 large eggs
- 1/4 cup canola oil
- 3 Granny Smith apples quartered and cored
- 1 tsp. vanilla extract
- 1/2 tsp. kosher or sea salt
- 1/4 tsp. ground cloves
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
Nutritional Information
- Serving Size: 1 slice
- Fat: 5g
- Saturated Fat: 0g
- Cholesterol: 35mg
- Sodium: 235mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 17g
- Protein: 3g
Instructions
- Preheat oven to 350°F.
- Grease 9"x5" loaf pan; set aside.
- Add eggs, oil, 1½ apples, vanilla extract, and sugar to WildSide+ jar. Secure lid and select "Whole Juice"or blend on a Medium to Medium-High speed for 50-60 seconds.
- Add remaining 1½ apples and secure lid. Press "Pulse" 5–6 times.
- Add salt, cloves, cinnamon, baking soda, baking powder, whole wheat flour, and all-purpose flour. Secure lid and "Pulse" 5–6 times or until flour is incorporated; do not overblend.
- Pour batter into greased pan, and bake for 45–50 minutes or until toothpick entered into center comes out clean.
Really tasty! The bottom of my loaf stayed in the pan, though. I usually unmold quick breads as soon as the pan has cooled enough to be handled, but next time I will let this recipe cool completely.
Should the a apples be peeled or can the skins stay on?
I just made this recipe. I only had 2 red apples and I used extra virgin olive oil instead of canola oil and used all whole wheat. It is so delicious and very moist and my kids loved it.
Hi Patti. The apples don’t need to be peeled for this recipe.
I substituted spelt flour for the all-purpose flour and stevia in the raw for sugar. It was very dense, fell when I took it out of the oven. Could my substitutions be the cause of the density?
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