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.
Should the a apples be peeled or can the skins stay on?
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.
Hi Patti. The apples don’t need to be peeled for this recipe.
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.
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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