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Makeover Apple Bread Recipe

Makeover Apple Bread Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling YIELD:24 servings

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

Directions

  • 1. In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in apples. Transfer to two 8x4-in. loaf pans coated with cooking spray.
  • 2. For topping, combine the flour, sugar and walnuts; cut in butter until crumbly. Sprinkle over batter.
  • 3. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Nutritional Facts

1 slice: 200 calories, 7g fat (2g saturated fat), 24mg cholesterol, 192mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 3g protein.

Reviews for Makeover Apple Bread

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Average Rating
MY REVIEW
Angel182009
Reviewed Sep. 26, 2017

"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."

MY REVIEW
jnestler
Reviewed Jan. 17, 2016

"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!"

MY REVIEW
fnstlug
Reviewed May. 3, 2015

"Really tasty! I left off the topping and used 1 C of sweetened applesauce and 1 tsp of pumpkin pie spice."

MY REVIEW
IslandWife
Reviewed Dec. 29, 2014

"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!!"

MY REVIEW
danielleylee
Reviewed Aug. 4, 2013

"I made this recipe with early apples (more tart) from my grandpa's orchard and it turned out wonderful! I took it to work and everyone asked me for the recipe! !!"

MY REVIEW
ritaschwim
Reviewed Jan. 6, 2013

"This was fantastic! I did wind up adding more applesauce because the batter seemed dry."

MY REVIEW
menkens
Reviewed Nov. 12, 2012 Edited Jun. 28, 2016

"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!"

MY REVIEW
jshb920
Reviewed Oct. 5, 2012

"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!"

MY REVIEW
Reviewed Sep. 8, 2012

"I make this bread often, I usually double the amount of apple sauce for a more moist bread. It never last long in our house."

MY REVIEW
jbsebas
Reviewed Aug. 19, 2012

"I absolutely loved this recipe, no one knew it was a healthier version and it freezes so well too."

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