Apple-Cinnamon Breakfast Bread
With the arrival of fall, our daily routines shift, ushering in the busy energy of a new school year and a host of seasonal activities. Just as our schedules change, so do our food choices, embracing the bounty of autumn harvests. Apples, chilis, peppers, and squashes are plentiful at this time, inspiring fresh flavors in our kitchens. Among these delights, this breakfast bread is a must-try treat for apple season. Its moist texture and vibrant taste, enriched with nourishing ingredients and warm spices, make it a perfect way to start the day. Not only does it provide lasting energy, but it also stays fresh for several days and can be frozen to enjoy later. For an extra boost, spread a generous layer of peanut butter on top—each tablespoon adds about 4 grams of protein and creates a delicious pairing. Try it and let me know what you think.
Top the meal off with a delicious Crave Cookie. These cookies serve as a delightful finale to any meal, offering a sweet and satisfying treat that perfectly rounds out your dinner.
INGREDIENTS
- 1 large apple (I like Granny Smith or Honeycrisp). You can peel if you prefer
- ½ cup granulated sugar
- ½ cup golden raisins
- ½ cup lightly packed light brown sugar
- 1 cup all-purpose flour
- ½ cup wheat flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon grated nutmeg
- 2 large eggs, room temperature and beaten
- ½ cup (1 stick) unsalted butter, melted
- ½ cup chopped toasted walnuts or pecans
- oats for garnish
PREPARATION INSTRUCTIONS
- Preheat oven to 350.
- Grease and 8 ½ x 4 1/2 -inch loaf pan.
- Line with parchment paper, allowing excess to hang over the pan.
- Grate or chop the apple into small pieces and set aside.
- In a medium bowl, whisk together flour, baking soda and powder, granulated and brown sugar, cinnamon, salt, and nutmeg. Add beaten eggs and melted butter to the flour mixture, stirring with a silicone spatula until the mixture just comes together. Do not over stir. The mixture will be very thick.
- Add the grated or chopped apple, and nuts to the batter and stir together until evenly combined and all the flour has been incorporated.
- Pour into the prepared pan and smooth the top. Sprinkle with additional sugar and some oats.
- Bake for 55-65 minutes or until a wooden toothpick comes out clean. Check the bread for overbrowning after about 40 minutes. If needed, tent the loaf with aluminum foil.
- Let bread cool in the pan on a wire rack for 10 minutes.
- Remove the loaf from the pan and let cool for about 30 more minutes.
- Slice and serve.
Tightly wrap leftovers and refrigerate for up to 4 days. The bread is best served warm. The microwave works well or warm the bread wrapped in foil.