I was thinking of making an updated version of my Banana Bread but instead I ended up with a brand new recipe for apple bread. Why? Because when I woke up yesterday I saw that someone had eaten all the bananas. No bananas = not happy me. We did have an abundance of apples though, so I figured I might as well experiment a bit and see what would happen.
Strangely I did not mind all that much after the first slice. And second. And third.
It turned out more delicious than even I could imagine. Luscious and sweet, moist bread with chopped pieces of apples, pecans and raisins, seasoned with fragrant cinnamon and vanilla. I never even knew apple bread was a thing to be honest. Now that I do, I have a feeling this will be a frequent dish in the household for months to come. Especially when autumn arrives and we get plenty of fresh apples from the orchards.
Having a slave family member slicing up the apples for you will decrease the preparation time considerably. Today’s voluntary helper came in the shape of my younger sister. My thanks for letting me dictate you around in the kitchen, Emma. You are ever so helpful.
Oh and feel free to play around with using different kinds of nuts and dried fruit. The pecans can be substituted for walnuts, and the raisins for any kind of dried fruit you have at hand.
But without further ado, here is the recipe.
makes 1 small loaf
- 1 1/2 cup finely chopped apple cubes (peel the apples first)
- 1 1/2 cup unsweetened applesauce *
- 1 cup brown rice flour
- 1 cup cornstarch *
- 1 cup pitted dates
- 1 cup pecans, roughly chopped
- 1/2 cup plant-based milk (I used almond milk)
- 1/2 cup raisins
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp vanilla essence
- 1/2 tsp salt
- juice from 1 small lemon, optional
- Preheat the oven to 200 degrees Celsius/395 degrees Fahrenheit. In a food processor, add the applesauce, dates, milk and lemon juice, and blend until you have a smooth mixture.
- Mix the flour, starch, baking powder, cinnamon and salt together in a large bowl before stirring in the mixture from the previous step. Finally gently fold in the chopped pecans, raisins and chopped apple. Pour the batter in a loaf pan lined with parchment and place in the oven.
- Bake for 50-60 minutes, or until a toothpick comes out clean and the top is slightly golden. Transfer to a cooling rack and allow to cool completely before slicing.
Serve slathered in applesauce and almond butter.
Additional notes (*):
I make my own homemade applesauce according to this recipe. All in all, that recipe makes about 3 cups. I like to make the whole batch so I can serve the bread with the remaining sauce, but you can always cut it in two and only use it in the batter.
The cornstarch can be substituted for any kind of starch, be it potato or tapioca starch. As long as it’s 100% starch, it will be fine!