This is a good fruity quickbread, albeit a simple one, with a crunchy crust all the way around from the caramelized brown sugar and fruit juices. There's very little fat, but it adds a ton of moisture from unsweetened, rich apple butter. It's dairy free, and can be made eggless easily - the flaxseed trick or Ener-G work equally well here. I can't wait for apples to be back in our orchards!
Fresh Apple Muffin - Bread
Serves 10 generously
1 cup flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1/4 cup apple butter
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1/4 cup apple butter
2 tbsp canola oil
2 tart apples, peeled, and chopped coarsely
2 tart apples, peeled, and chopped coarsely
- Preheat oven to 350 F. Grease a loaf pan.
- Whisk together the flour, baking soda, cinnamon and salt. Set aside.
- In a medium bowl, mix together the sugar, egg, apple butter and oil. Stir in the sifted ingredients. Fold in the apples.
- Bake for 45-50 minutes.
Amount Per Serving
Calories: 158.6
Total Fat: 3.5 g
Cholesterol: 21.3 mg
Sodium: 13.1 mg
Total Carbs: 30.6 g
Dietary Fiber: 1.2 g
Protein: 2.0 g
This sounds wonderful and looks easy. I love the idea of not using eggs. Thanks for the recipe!
ReplyDeleteYum, that looks so good and wonderfully easy!
ReplyDeleteThe recipe looks really tasty... :)
ReplyDeleteMy kind of sweet bread! Thank you.
ReplyDelete