Food

Healthy Sweet Treat: Apple Cinnamon Bread

April 20, 2016

After baking some chocolate cranberry muffins for class a couple months back, I got an idea for an apple cinnamon bread recipe. I was thrilled with the end result. These are the perfect healthier sweet treat using white whole wheat flour, no butter, no oil, and only 3/4 cup of sugar. Even more exciting than what’s not in them is what is. There are apples coming at you from all directions – unsweetened applesauce, apple cinnamon Greek yogurt, apple pie spice, and of course chopped apples. The end result is a delicious, incredibly moist and fluffy apple cinnamon bread that will have your home smelling amazing! I hope you enjoy this bread as much as I do:)

Apple Cinnamon Bread Recipe

Ingredients:

2 cups white whole wheat flour

2 tsp baking soda

2 tsp baking powder

1 tsp cinnamon

1 tsp apple pie spice (can be found at any grocery store)

2 large eggs

1/2 cup cinnamon maple syrup (regular maple syrup will work just fine!)

1 tsp vanilla extract

1 tsp maple extract (found some at Target)

3/4 cup packed brown sugar

1/4 tsp sea salt

1 cup of unsweetened applesauce

2 5.3 oz containers of apple Cinnamon Chobani greek yogurt (can be found at Walmart, Publix, or Harris Teeter)

2 cups of chopped red apples

Optional: Raw Turbinado cane sugar for sprinkling on top of bread batter.

Directions:

Preheat oven to 425 degrees (see note below)*
Line your muffin tin with liners and set aside.

In a medium sized bowl, add two large eggs, maple syrup, sugar, applesauce, greek yogurt, vanilla extract, and maple extract.

In a large bowl combine the flour, baking soda, baking powder, sea salt, cinnamon, and apple pie spice.

Add the wet ingredients to they dry ingredients, slowly mixing until no dry pockets remain (be careful not to over mix).

Next add your chopped apples.

Use a 1/4 cup to scoop your batter into your muffin tin.

This yields about 15-18 muffins. I opted to make 12 muffins and then poured the rest into a 9X5 pan which yielded 8 medium-sized slices.

*I learned a trick to bake muffins at a high initial temp of 425 degrees for 5 minutes to get them to shoot up, and then reduce the temp to 350 degrees for the remainder of the bake time (18-20 minutes).