Spiced Apple Quick Bread
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Spiced Apple Quick Bread
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With half whole wheat flour and a modest amount of butter and sugar, this is a healthier spiced apple quick bread with a tasty streusel topping.
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Ingredients
Bread
- 1 egg
- 2/3 cup buttermilk nonfat
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- 1 Tablespoon molasses optional
- 3/4 cup brown sugar packed
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cloves ground
- 1 teaspoon baking soda
- 1 ½ cups apples 1-3 apples, depending on size, diced
Streusel Topping
- 1/4 cup flour
- 2 Tablespoons brown sugar
- 2 Tablespoons butter
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F. Spray a standard loaf pan with non-stick spray
- In a large bowl, whisk together the egg, buttermilk, butter, vanilla, molasses and brown sugar, stirring until the sugar has dissolved.
- Mix flour, baking soda and spices until well combined. Add to the liquid mix and stir until just combined. The mixture will be fluffy rather than “battery” but adjust the flour or buttermilk if it seems excessively wet or dry.
- Gently fold in chopped apples.
- Pour/spoon batter into prepared loaf pan.
- To make the topping, mix together topping ingredients in a small bowl using a fork or your fingers (I do the latter)
- Bake for about 60 minutes, or until the bread springs back when lightly pressed. Do not overbake. (see tip 2)
Notes
- Tip 1: Don’t peel the apples. Unpeeled apples are healthier, there is less waste, and you can barely tell in this recipe (I know because my princess-and-the-pea daughter can spot an apple peel a mile away)
- Tip 2: Did you know that you can use an instant read thermometer to test bread doneness? 190 F is done for a yeast bread and 200 F for a quick bread.
- Tip 3: If you become a regular user of buttermilk, it is easy to make your own. Commercial buttermilk is a cultured product, like yogurt, but even simpler to make. I add about 1/4 cup of store bought buttermilk or sour cream to a few cups of milk, then let it sit overnight (in the winter, I put it in the microwave with the light on, since our house gets cold at night). When it has thickened to the consistency of … umm… buttermilk, it is ready to go back to the refrigerator and become part of your next recipe. (The substitutions you see for buttermilk, usually milk plus lemon juice, will work for proper rising, but will not add the same flavor as buttermilk)
Nutrition Information
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Calories
226kcal
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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