Apple Pie Bread
Prep time: 15 minutes
- 1 serving baking spray with flour
- 2/3 cup granulated sugar
- ½ cup plain whole-milk Greek yogurt
- 2 large eggs
- 2/3 cup unsweetened applesauce
- 1 teaspoon vanilla
- 7 tablespoons unsalted butter, melted, divided
- 1 cup all-purpose flour, plus 1 tablespoon, divided
- ¾ cup whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon apple pie spice
- ½ teaspoon salt
- 1 large Granny Smith apple, diced (1/4 inch; about 1 cup)
- ½ cup coarsely chopped walnuts
- 3 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon
- Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with baking spray.
- Stir granulated sugar, yogurt and eggs together in a large bowl until well combined. Add applesauce, vanilla and 6 tablespoons melted butter; stir well to combine and set aside.
- Whisk 1 cup all-purpose flour, whole-wheat flour, baking soda, apple pie spice and salt in a medium bowl. Add chopped apple and stir until the pieces are evenly coated. Add the flour-apple mixture to the egg mixture; stir until just combined. Spoon into the prepared loaf pan.
- Combine walnuts, brown sugar, cinnamon and the remaining 1 tablespoon each melted butter and all-purpose flour in a small bowl. Sprinkle evenly on the batter in the pan.
- Bake until a wooden pick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool in the pan for 10 minutes. Gently turn out onto a wire rack; let cool completely, about 1 hour.
This easy everyday apple pie bread makes a great breakfast-on-the-go with a cup of coffee. The fragrant spices typical of apple pie and the tender bits of baked apple inside also make it worthy as a healthy after-dinner dessert. Enjoy it warm from the oven with a pat of butter or cream cheese or keep it on your counter for a tasty treat during the week.
To make ahead: The bread will keep, well wrapped, at room temperature for up to three days or in the freezer for up to four months.
Per serving: 253 calories; 11.6 g fat; 33.9 g carbohydrates; 5 g protein; 2.2 g fiber; 220.3 mg sodium; 125.4 mg potassium
Recipe source: https://www.eatingwell.com/