My favorite time to make this bread is after returning from a local apple orchard with freshly picked apples. This is also a great way to use up older or bruised apples. I use a mixture of different apple varieties because each lends a different sweetness and flavor to this moist bread.
Prep time: 25 minutes
Cooking time: 50 minutes
Makes: 14 slices
Storage: Refrigerate in air-tight container for up to 5 days or freeze for up to 6 months.
¾ cup all-purpose flour
¾ cup whole wheat pastry flour
¼ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
1 large egg, beaten
2/3 cup light brown sugar
2 Tbsp. vegetable oil
2 Tbsp. ground flax seed + 3 Tbsp. water (in a small bowl mix together and allow to stand for at least 10 minutes)
¼ cup nonfat milk or nondairy alternative
1 tsp. pure vanilla extract
1¼ cups finely shredded, peeled apples (a food processor works great)
¾ cup chopped, unpeeled apples (¼ inch cubes)
½ cup chopped walnuts or pecans (optional)
1. Preheat oven to 350°F. Grease an 8 x 4 x 2-inch glass loaf pan or an 8 x 8 x 2-inch glass baking dish with vegetable oil and lightly coat with flour.
2. In large bowl, sift together flours, baking powder, baking soda, salt, cinnamon and nutmeg.
3. In a medium bowl, beat egg. Add sugar, oil, flax and water mixture, milk and vanilla extract; mix well. Stir in the finely shredded apples.
4. Add apple mixture all at once to flour mixture. Stir until just moistened (batter will be lumpy). Fold in chopped apples and if desire, nuts. Pour batter into loaf pan or baking dish.
5. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. * If the top of the bread is browning too much carefully place a sheet of aluminum foil over the top of the pan and continue baking.
6. Cool on a wire rack for 10 minutes; remove from pan. Cool completely on a wire rack. Enjoy warm or cooled.
Created by Katie Jeffrey, MS, RD Copyright 2010. All rights reserved.