apple cinnamon bread, cinnamon bread, milk and sugar, milk and sugar sisters, michelle stroebe

Late fall, I love ending up with a ton of apples in my CSA – often more than I can consume during the week with all the other awesome produce included each week.  I wanted to use some of them to make a delicious breakfast bread, with flavors reminiscent of both fall and winter.  I absolutely love the combination of apples and cinnamon, so I decided these would be the primary flavors in this baked good.  The oatmeal gave the bread a heartiness that I also associate with fall and winter.

I diced the apples and sprinkled with the teaspoon of vinegar and a tiny bit of the sugar (after it was measured into the 1/3 cup, so as not to add more sugar).  I let them sit about 5 minutes, similar to how one would prepare an apple pie.  This helps soften the apples a bit before putting them in the oven.

I made the bread with 1/3 cup white sugar + 1 Tbsp brown sugar and it turned out great, but a little on the sweet side for me (though it was perfect for the other people who tried it; so, you may want to stick with the original recipe at first).  I personally like my breakfast breads/muffins on the less sweet side so next time I’ll make with 1/4 cup + 1 Tbsp sugar, but, again, this is dependent on how sweet you like your breads.  The bread will keep ~3 days in an air-tight container, and is amazing slightly toasted in the morning!  Enjoy!

Apple Cinnamon Bread

2 carrots, shredded

3-4 medium or small apples, de-cored and diced (ends up to be about 2 cups when diced)

1 tsp apple cider vinegar (white vinegar will also work, but apple cider is preferable)

3/4 cup whole wheat flour

3/4 cup oatmeal (old fashioned)

1/3 cup white sugar

1 Tbsp brown sugar

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp ground cloves

1/2 tsp each – ground ginger & nutmeg

1 tsp vanilla

1 cup low fat milk

1/2 tsp salt

1 egg

1/4 cup canola oil

Preheat oven to 350 and prepare a standard loaf pan (~9 x 5 x 7) with cooking spray.  Add the diced apples to a medium bowl and sprinkle with a small amount (~1 tsp) of the pre-measured sugar and add the vinegar.  Mix well and let sit 5 minutes.

Add all dry ingredients to a large bowl and mix well.  Shred the carrots into a medium bowl and add the wet ingredients.  Mix well.  Add the wet ingredients to the dry and gently stir.  Add the apples and mix until well incorporated (but, try not to over mix! Just mix until all ingredients are incorporated).  Add the batter to the prepared loaf pan and bake about 30-35 minutes, or until golden brown and a knife/toothpick inserted into the middle comes out clean.

apple cinnamon bread, cinnamon bread, milk and sugar, milk and sugar sisters, michelle stroebe

apple cinnamon bread, cinnamon bread, milk and sugar, milk and sugar sisters, michelle stroebe

apple cinnamon bread, cinnamon bread, milk and sugar, milk and sugar sisters, michelle stroebe

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