I recently shared my skepticism about the phrase, “An apple a day keeps the doctor away.” Don’t get me wrong, though. I absolutely love apples. We went apple picking last weekend and picked 20 pounds of empire apples. Half of them are gone already, and I’m wondering if I’ll be able to get back out to an orchard before all the apples are gone. I haven’t even had the chance to make apple pie or apple crisp yet.
I welcomed this enormous bag of apples into our home by making a batch of apple cinnamon bread. This is such a delicious treat, and it’s perfect with a cup of tea or coffee on a cool autumn morning. By grating the apples rather than cutting them into chunks, I get an even distribution of apple flavor throughout the bread. This is a whole wheat version, but the bread is also delicious with gluten-free flour. The smell of cinnamon coming from the oven is a comfort for me as I brace myself for the cold weather that’s already beginning to sneak its way into my house.
Ingredients:
3 cups white whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
3 eggs
½ cup coconut oil
¾ cup maple syrup
¼ cup mashed banana
1 tsp. vanilla extract
3 cups grated apple
- Preheat the oven to 350 degrees and grease 2 medium loaf pans or equivalent. (I used 2 mini-loaf pans plus a 12-muffin pan).
- Mix the dry ingredients in a medium bowl and set aside.
- In a large bowl, mix together the remaining ingredients.
- Add the dry ingredients to the wet ingredients and stir to combine well.
- Bake until a toothpick inserted in the middle comes out clean (45-50 minutes for a medium loaf pan; 30-35 minutes for a mini-loaf pan; 18-25 minutes for muffins).
- Cool on a wire rack.
Price Breakdown:
This recipe costs a total of $6.69 to make, or $.28 per serving. The apples were $.99 per pound, and we picked them ourselves from a local orchard. I love that this recipe allows me to stock up on a healthy snack. I put half the batch in the freezer, and I can put them straight from freezer to lunch box on a day when I don’t have something else on hand.
If you’re looking for other apple recipes, check out my blueberry apple crisp, fermented maple applesauce, and apple pie bread.
Linking to Ingredient Spotlight, DIY Thrifty Thursday, Eat Make Grow, Keep It Real Thursday, Fat Tuesday, Fresh Bites Friday, Fight Back Friday.
And it would be easy to vegan-ize as well!
Yes! A few flax eggs would do the trick.
I agree with the grating of the apples, especially because I can reserve some of the juice, drink it up, and replace it with soy milk. No one will ever know, mwahahaha!
You’re a sneaky one! And the soy milk adds some calcium, which is always a good thing.
When you got all that juice collecting on the cutting board…what else was I gonna do??
I have apples and applesauce on the list of things to do this weekend. I can see some making their way into a nice bread like this.
I’m guessing you have a lot of apples too. I definitely want to can some applesauce before the season is over.
I miss being able to go apple picking, no such thing in Hawaii!
How lovely that you have such an abundance right now. I like the technique of grating the apple into the bread! My favorite way to use apples is apple crisp…so much easier than pie!
I’m always surprised to hear about the lack of local produce in Hawaii. I agree about apple crisp vs. apple pie – so much easier, and it tastes just as good.
Once I’m back to baking, this will definitely be on my list to make. I love that it’s refined sugar free!
Thanks, Jill. This would be a nice transition back into the world of baked goods.
Stopped by from the Eat, Make, Grow, Thursday Blog Hop, I’m out of breath just typing that. I love making bread, but have never made apple, I love that you used wheat flour, and coconut oil now I don’t have to revamp the recipe. Thanks for sharing.
Thanks, Joyce! I hope you enjoy this yummy fall treat.