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.
3 cups white whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
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.
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.