A few weeks ago I shared my pumpkin bread recipe here on the blog and over at the Charleston Grit and I must say… it was a hit! I love making healthy, seasonal breads in the fall and winter months to have on hand for on-the-go breakfasts and snacks throughout the day. This recipe is similar to my pumpkin bread recipe but instead of pumpkin, I’ve used another fall favorite- apples.
This bread is moist and subtly sweet with a hint of maple syrup and cinnamon. Top with a pat of butter (and extra cinnamon) for a warm balanced breakfast that embodies fall.
Nutrition:
Apples: One medium apple meets 18% of our daily fiber needs. Its insoluble fiber aids digestion and regularity by helping food pass through the digestive tract quickly and seamlessly. Soluble fiber in apples is linked to heart health and blood sugar control.
Cinnamon: Cinnamon pairs perfectly with carbohydrates because of its ability to blunt the glycemic response- the rate at which food is broken down into glucose and released into the bloodstream. Result: steady and sustained energy without the highs and lows.
- 2 eggs
- 1/2 cup unsweetened apple sauce
- 1 cup apples, diced
- 1/4 cup maple syrup
- 1/3 cup olive oil
- 1/2 tsp cinnamon
- 1 3/4 cup whole wheat flour
- 1 tsp baking soda mixed in 1/4 cup hot water
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a bread pan.
- In a large bowl, beat you eggs and add in your oil, maple syrup, apple sauce and diced apples. Add your baking soda to hot water, stir to mix and then add to your batter.
- In a medium bowl, mix your cinnamon and whole wheat flour.
- Combine your wet and dry ingredients. Add to your greased bread pan and bake for 30-40 minutes.
- Allow the loaf to cool in the bread pan for about 5-10 minutes before transferring to a wire rack to cool for 20 minutes before serving.
