Spiced Apple Bread Recipe

You can make it any time of year, but this spiced apple bread recipe will be an especially big hit during the holidays.
By Anne Vassal
December 1993/January 1994
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If only a picture could tell you what a heavenly aroma this spiced apple bread recipe will give your kitchen fresh out of the oven.

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Some traditions are worth keeping. You’ll notice the main spices in my spiced apple bread recipe, like many another holiday confection, calls for nutmeg, ginger and cinnamon. That’s because they’re a potent combination that has stood the test of time. I hope you won’t mind that I’ve scaled the recipe for mini-loaf pans. You can make enough for a full pan; I’ve just found a little is good but a lot can be overwhelming!

1 egg
2 tablespoons oil
1/2 cup low fat buttermilk
1/4 cup apple cider or juice
1/4 cup light molasses or maple syrup
2 tablespoons brown sugar, packed
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 1/4 cups sifted whole wheat pastry flour
1 apple (approximately 1 cup), chopped into small pieces
1/4 cup
chopped walnuts (optional), toasted

Preheat oven to 350° F. Toast nuts on a baking sheet in oven for 10 minutes while making bread. Mix well all ingredients up to and including nutmeg. Mix in dry ingredients until just blended. Stir in apples.

Pour into three greased (on bottom) or nonstick mini-loaf pans. If desired, sprinkle walnuts on top. Bake for 30 to 40 minutes until loaves are medium brown and an inserted toothpick comes out clean. Cool on rack before removing from pans. Serve with apple butter or yogurt cheese if desired.

If you liked this, try my other Quick Bread recipes. 

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