Apple Bread Recipe
This apple cinnamon bread is packed with fresh apples, rolled oats, and warm cinnamon spice for an incredible fall treat or breakfast.
Servings: 8 slices
Calories: 353kcal
Ingredients
- ⅓ cup brown sugar - packed
- ¼ cup maple syrup
- ¾ cup plain yogurt - I used plain Greek yogurt
- ½ cup applesauce
- ¼ cup olive oil
- 1 egg
- 1 cup rolled oats
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- 2 large apples - peeled, cored and chopped into bite size pieces
- ½ cup chopped pecans or walnuts - optional
- 2 tablespoon rolled oats for topping - optional
Instructions
- Preheat your oven to 375℉ and lightly coat a 9x5-inch loaf pan with baking spray. Set aside.
- In a large bowl, combine the brown sugar, maple syrup, yogurt, apple sauce, oil, egg.
- Stir in the rolled oats. Let the oats soak and soften slightly for 10 minutes.
- In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon and salt.
- After the oats have softened slightly, carefully add the wet ingredients to the dry ingredients. Mix until just combined. Then, gently fold in the chopped apples and pecans (if using), being careful not to over-mix. The batter will look and feel very thick.
- Pour the batter into your prepared loaf pan. with the back of a rubber spatula, smooth out the top of the loaf so that it is mostly flat. Sprinkle the top with rolled oats, if desired.
- Bake for 40 minutes or until toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent with foil.
- Remove from the oven and allow the loaf to cool slightly (inside the loaf pan) before turning out on a wire rack to cool completely.
Notes
Yield: One 9×5-inch loaf or three mini loaves using 6″ x 3″ x 2″ pans.
Leftovers and Freezing: Leftover apple bread can be stored in an airtight container or ziplock bag in the refrigerator for up to 5 days. To freeze, wrap the apple bread in plastic wrap, followed by aluminum foil, and transfer to an airtight container. Freeze for up to 2-3 months.
Ingredient Notes:
- Dairy-Free: Swap the Greek yogurt for a plat-based yogurt alternative like almond, soy, or coconut yogurt.
- Egg-Free: Swap the egg with a flax egg. Use one tablespoon ground flaxseed mixed with three tablespoons of water. Alternatively, combine 2 tablespoons of arrowroot powder with 3 tablespoons of water.
- Vegan: Substitute the egg with your favorite egg replacement and use plant-based yogurt.
- Flour: Feel free to use only all-purpose flour or go 100% whole wheat for a heartier, slightly denser loaf. For a gluten-free version, substitute with a 1:1 gluten-free flour blend and certified GF oats.
- Sweetener Swaps: Replace the brown sugar with coconut sugar or omit it entirely for a less-sweet loaf. Maple syrup can be substituted with honey or agave nectar.
- Oil: Use melted coconut oil or avocado oil instead of olive oil, or increase the applesauce by 1/4 of a cup to reduce the fat content.
Nutrition
Calories: 353kcal | Carbohydrates: 54g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 166mg | Potassium: 313mg | Fiber: 5g | Sugar: 23g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg
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