Apple Cinnamon Bread

Fall is my favorite season. It always has been, and probably always will be. Growing up, this was because my birthday is in the Fall (October 15 to be exact). In high school, this also meant volleyball season and Friday night football games. I loved warm bonfires on a chilly night, having an excuse to drink warm drinks, and LOVED the Fall colors. Now, much of this is still the same, I love the colors, love drinking warm drinks, and shockingly, by birthday is still in the Fall. Soccer games have replaced football games (thanks Josh), and I spend a good majority of my time salivating over Fall recipes. If it has pumpkin, apple, or sweet potato in it, you better believe that recipe is getting saved to be made later. As I've mentioned previously though, I'm not a huge fan of sharing a kitchen with 300 girls (because yes, I do still live in a dorm). Therefore, these recipes pile up until I'm home for Thanksgiving, then voila! our empty kitchen turns into my test space for a week.

All that to say, this was one of the Fall themed items I made during Thanksgiving break this year. This apple bread is amazing. It's moist and soft, and I can easily eat half the loaf by myself. The type of apple used plays a key part the success of this bread. Originally, I used Braeburn apples because it was all I had on hand, but this didn't give the bread the distinct apple taste I was going for. The next time I used a sweeter Cortland apple, which gave the bread the perfect sweet, apple taste I had hoped for. At first, I had some trouble with baking the bread all the way through. The first batch crumbled at the touch of a knife because it was so moist and undone, but a couple tries later, I nailed it. The bread definitely does not rise like banana bread (it is made of nuts and oats after all), which means it is more dense than a flour-made loaf of bread.

Hope you enjoy this Fall recipe as much as I do!


Adapted from Nutrition Stripped
Makes 1 large loaf or 2 small loaves

Ingredients:

5 small (about 520g) apples
2 whole eggs + 2 egg whites
2 Tbsp coconut oil
2 Tbsp maple syrup
1 tsp vanilla extract
1 cup oat flour
1 cup almond flour
1/2 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp ground ginger

Directions:

1. Preheat oven to 350 F and line 9 x 5 in.  or two 6 x 3 in. bread pan with parchment paper
2. In a high speed blender, combine apples, eggs, maple syrup, coconut oil, and vanilla and blend until smooth.
3. In a large mixing bowl, combine flours with baking soda, baking powder, cinnamon, nutmeg, and ginger. Stir to combine. Pour wet ingredients from the blender into the dry mixing bowl. Stir until combined into a dough. Dough should hold its shape and stick to the sides of the bowl when stirred
4. Pour the batter in prepared pan and spread evenly
5. Bake for 50-55 minutes for a large loaf or 34-45 minutes for small loaves. If bread becomes too brown while baking, cover pan with tin foil. Test bread doneness by inserting a knife or toothpick; if it comes out clean, it's done.
6. Let bread cool in pan for 10 minutes before inverting and slicing
7. Enjoy toasted and serve with apple butter, pumpkin butter, honey, or simply plain!
8. Store leftover bread in fridge for 4-5 days or freeze individual slices for later use. Wrap bread in air-tight cling wrap for best results then toast to reheat.