Low-Fat Apple Bread

slices of apple bread (photo by jhy)

You will need:

• 2 c chopped apples
• 1/2 c chopped nuts (I used walnuts)
• 1/4 c oil
• 1/2 c yogurt
• 1/3 c honey
• 1 egg (or 1/4 c egg substitute)
• 1 t vanilla
• 1/2 t nutmeg
• 1/2 t cinnamon
• 1/2 t salt
• 1/2 t soda
• 1 t baking powder
• 1 c white flour
• 1 c whole wheat flour

9x5 loaf pan or equivalent bowl measuring cups sharp knife spoons, scrapers, etc This bread is less sweet than the Pear-Almond Bread. I really like them both. I think this apple bread is good for breakfast, or to go with a vegetable-based soup. Peel and chop the apples. I usually make the chunks 1/4- 3/8 inch on a side- something between what I would call fine and coarse. Prepare the pan by greasing, lining with wax paper and grease again. Breads with large chunks of fruit tend to stick to the pan, and the extra minute it takes to line with wax paper is well worth it. Mix the wet ingredients and beat well. Add the dry ingredients and stir just until they are all moistened. Add the apples and nuts and stir in. The batter will be very thick.

spread the dough in a loaf pan and level (photo by jhy)

Spread in a loaf pan. (I doubled the recipe, which is why there are two pans in the picture). You will need to level the dough. Bake at 350 degrees for 50-60 minutes until a toothpick or tester comes out clean. Remove from pan and peel the wax paper immediately. Cool before slicing.

You may be able to tell that my pans are not 9x5. They are approximately 10x4, and have no brand label, but they make a nicely shaped loaf. The only ones of a comparable size that I find on line are these ridiculously priced ones. What can I say? I really prefer this shape for quick breads because the slices are more nearly square instead of low rectangles. Glad I found these somewhere in my past!