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.
If using larger apples (like the kind sold separately), use only 2. I used 2 1/2 large applies and I think that was too much. Added toasted pecans – very good.
Could I use coconut flour with this recipe, and with the pumpkin puree recipe you mentioned here (subs. apples for pumpkin puree), as well?
AMAZING!!
Hi Ann. You can make this recipe with coconut flour, though altering the flour may change the final texture of the bread. It will also increase the fat content in the nutrition facts. Yes, you can substitute the pumpkin puree for apples.
I made this bread twice. The first time exactly as described, and it turned out pretty good, but I thought it could use a little tweaking to make it even better. I made it again today, with the following modifications: instead of whole wheat and AP flour, I used one cup of whole spelt flour and half a cup of whole rye flour. For spices I used a mixture of cinnamon, cloves, allspice and anise, all freshly ground, one generous tablespoon in total. I also wanted to add some nutmeg, but forgot. Finally, I added a handful of walnut halves and pieces together with the dry ingredients before the final mix.
The bread rose beautifully, it’s light and fluffy and not dense at all, in spite of using 100% whole grain flours. Also, I like the taste with the whole spelt and rye flours, the larger amount and variety of spices and the walnuts much better. It’s really great now, almost perfect.
Modifications I’ll make next time: add even more spices, maybe two tablespoons, and don’t forget the nutmeg this time. Also, add the walnuts later, maybe before doing the final two or three pulses, to retain some larger pieces. The six final pulses chopped the walnuts up much finer than I expected, I think I’d like the texture better with larger pieces.
Bottom line: great recipe that’s an excellent starting point for individual tweaks and modifications, and ridiculously fast and easy to prepare.
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