Apple-Swirl Loaf

Serves 6

This quickbread is easy to make, but looks very impressive with its apple-cinnamon swirled effect!  The aroma as it is baking is divine too.

Apple Mixture:
1/2 cup diced apple (peeled first)
1 teaspoon freshly squeezed lemon juice
1/4 cup unsweetened applesauce
3 tablespoon coconut sugar or other unrefined sugar
1 teaspoon cinnamon
1/8 teaspoon allspice

Batter:
1 1/2 cups whole-wheat pastry flour (or 1 2/3 cups spelt flour for wheat-free option)
1/2 cup oat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon (scant) sea salt
3/4 cup plain nondairy milk
1/2 cup pure maple syrup
1 1/2 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice (or apple cider vinegar)
smidgen oil on nonstick cooking spray (for loaf dish), or use silicone loaf pan

Preheat oven to 350 degrees. First combine apple mixture: in a bowl, toss apples with lemon juice and then add applesauce, sugar, cinnamon and allspice. Mix and set aside. In a large bowl, combine dry ingredients for batter (sifting in baking powder and soda). Mix well. In a small bowl, combine milk, maple syrup, vanilla, and lemon juice. Add wet mixture to dry, stirring through until just well combined (without overmixing).

Add about 3/4 of the apple mixture to batter (save remaining to top the loaf), and using a spoon or knife, ever so slightly fold/swirl it into the batter (okay to have thicker spots, as above, these will create delicious flavor swirls)!  Using a paper towel, wipe a light coat of oil around the inside of an 9″ x 5″ glass loaf dish (or use silicone dish).  Transfer batter into loaf pan, and dollop on the remaining apple mixture.  Bake for 38-45 minutes, until golden and a toothpick or skewer inserted in the center comes out clean.

Per serving:

  • Calories: 271
  • Fat: 1.4
  • Saturated Fat: 0.2
  • Calories from Fat: 4.3
  • Cholesterol: 0 mg
  • Protein: 6.5 g
  • Carbohydrates: 60.9 g
  • Sugar: 25.5 g
  • Fiber: 5.8 g
  • Sodium: 347 mg
  • Calcium: 146 mg
  • Iron: 2.3 mg
  • Vitamin C: 1.4 mg
  • Beta Carotene: 6 mcg
  • Vitamin E: 0.8 mg

Recipe from The Everyday Vegan by Dreena Burton of www.plantpoweredkitchen.com.

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