Saturday, October 4, 2014

Healthier Applesauce Cinnamon Bread


Recently, there's been an influx of fruit in my household whether it be from friends, family, purchases of our own accord, etc. Anyway, the point is that I had an abundance of apples, so I thought I could try out some new apple recipes. I'm always on the hunt for new recipes and lately I've been getting some great recipe recommendations from TwoGrand if you read my last few posts. I made some applesauce for an applesauce brownie recipe that will be up next week, but I thought I would try an applesauce bread with the remaining applesauce.

I've been loving quick breads and simple everyday cakes lately because they're just so quick and easy to make. They also make for a fantastic snack or breakfast. You could bake any of the quick bread recipes I've posted in muffin tins as well, but I like the crust to cakey interior ratio of a hearty slice. I wanted to go with a healthier applesauce bread, so I adapted this one from Taste of Home.  I reduced the nutmeg because I find it can be a bit too strong and I used three whole eggs because I hate having to use up leftover egg yolks or egg whites. I skipped the topping just because I don't think it's necessary and I used 1 tsp of cinnamon in the bread as in the original recipe, but since I skipped the topping, I would use the full amount of cinnamon next time.

I only had a heaping cup of applesauce left, so that's what I used, but the original amount of applesauce will make this bread even more moist. For the flours, you could certainly use all all-purpose flour or all whole wheat pastry flour. All whole wheat flour would probably make this a bit dense, but feel free to give it a try. For add ins, nuts would be great as would some grated or diced apple.

Healthier Applesauce Cinnamon Bread
Adapted from Taste of Home
Makes one 9x5 inch loaf

1 cup all purpose flour
1 cup whole wheat flour
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt, half the amt of fine table salt
1/8 tsp ground nutmeg
1 1/4 cups unsweetened applesauce
1/2 cup honey, warmed over the stove or in the microwave until runny
3 large eggs
1/4 cup vegetable oil
3 tbsp. milk

Preheat your oven to 350 deg F. Line a 9 x 5 inch loaf pan with parchment or spray with a light coating of oil if it is nonstick.

Sift the flours, cinnamon, baking soda, baking powder, salt, and nutmeg together in a medium bowl. Set aside. In a large bowl, whisk the eggs well for 1-2 minutes. Then, whisk in the oil, milk, applesauce, and honey, mixing well. Add in the dry ingredients, incorporating about a third at a time and mix until just combined.

Scrape the batter into your prepared loaf pan with a spatula and bake for 50-60 min until a cake tester inserted near the center comes out clean. Cool in the pan for at least 20 minutes before removing to cool completely. Bread will last for several days wrapped at room temp. Refrigerate or freeze in individual slices for longer storage.

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