Gotta love quick breads – no waiting for a rise, no kneading, and still tastes delicious. This was a nice change of pace. I have made banana bread and pumpkin bread, but never bread with apples. This bread smells like fall, my kitchen smelled just wonderful as it was baking. I made just a couple of adjustments by using whole wheat pastry flour in place of all-purpose and also decreasing the sugar just a little. I used one granny smith and two golden delicious apples, but you can use whatever apples you like best – I feel like these two bake pretty well.
Apple Bread, slightly adapted from Southern Pink Lemonade
3 apples cored and diced
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup of sugar
1/3 cup unsweetened applesauce
1/3 cup oil
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease 9X5 loaf pan.
In a small bowl mix together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In a medium bowl beat together the applesauce, sugar, oil, eggs, and vanilla extract. Mix until well combined, then slowly add in flour mixture. Once combined, fold in apples and pour into loaf pan.
Bake in preheated oven for approximately 40-50 minutes, or until toothpick inserted in loaf comes out clean (I ended up baking my loaf about 60 minutes before done). Let loaf cool in the pan for about 5 minutes, then remove and let finish cooling on wire rack.
I sliced about 12 slices.
Nutrition per 1/12 of recipe: 175.5 calories, 7.3g fat, 0.7g saturated fat, 30.8mg cholesterol, 181.5mg sodium, 27.2g carbohydrates, 2.3g fiber, 17g sugar, 2.2g protein