Makeover Apple Bread
We're confident that anyone who tries this will be thrilled. The bread has a hearty texture and sweet, home-baked flavor, but none of the fat and calories. —Liz Titler, Madison, Ohio
Ingredients
- 3 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 3 cups chopped peeled tart apples
- TOPPING:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 tablespoons chopped walnuts
- 1/3 cup cold butter
Reviews
I have made this recipe a half dozen times. Turns out beautifully especially if you are giving it to a friend or family member. I did use 1 cup whole wheat pastry flour and it divides into four mini loaves perfectly. The best part is I picked the apples this past weekend. I Love farm to "tabling".
I used 1/2 all purpose, 1/2 sprouted whole wheat Einkorn flour. Used unpeeled organic Kanzi apples, no one would know they were unpeeled after baking. I reduced sugar to 1 cup and used 1/2 cup Swerve sweetener.That was a bit too sweet for me. Next time I will use less sugar, maybe 1/2 cup to 3/4 cup and 1/2 cup Swerve. Olive oil was my choice for oil. I didn't make the topping, I sprinkled walnuts and King Arthur sparkling decorator sugar on top of the breads. Although small, these loaves were quite good and loaded with apples.
My kids helped me make this and we all can agree it was easy to make and very delicious. We followed the recipe exact and the bread to our very moist and flavorful.
I discovered this delicious bread recipe three weeks ago. My family absolutely loves it. The topping is crunchy and fabulous! I use chopped almonds in lieu of the walnuts, though. I use 1/2 cup Stevia , 1/2 cup brown sugar and 1/2 cup white sugar. I also use 1 cup of whole grain wheat flour in the place of one of the cups of white flour. It still tastes great and is a bit lower in calories and a bit higher in fiber.I have made 10 loaves in the past 3 weeks and can barely keep up with my family's demand!
Really tasty! I left off the topping and used 1 C of sweetened applesauce and 1 tsp of pumpkin pie spice.
Very yummy! I also added extra applesauce, and used butter instead of oil. I also added a little allspice, nutmeg and cloves. Thanks for sharing!!
This was fantastic! I did wind up adding more applesauce because the batter seemed dry.
Like others suggested, I used 1 cup of unsweetened applesauce and added 1 cup of mashed banana and more cinnamon & vanilla (personal preference). Omitted topping but sprinkled mini chocolate chips on top -- might add to batter next time! Preferred this to the first one which I made by directions -- good but not as moist!06/28/2016 -- I turned this into 36 mini-muffins (cooked for ~16 minutes) & 1 5-3/4x3 loaf. Also, substituted Splenda for the sugar .... no chips because trying to keep diabetic friendly as much as possible.... I filled the mini-muffins a bit over the top because the batter was "firm" and they turned over very good!
I used Splenda in place of the sugar to lower the calories and doubled the apple sauce to increase the moisture. It was wonderful and will be my go-to recipe for left over apples!
I absolutely loved this recipe, no one knew it was a healthier version and it freezes so well too.