2large applesFuji, Granny Smith, Honeycrisp, etc., shredded; or 1 ½ cups shredded apples
½cuppacked light brown sugar
⅛teaspoonsalt
1tablespoonground cinnamon
¾teaspoonground nutmeg
¼teaspoonground cloves
2teaspoonslemon juice
Bread dough
2large eggs
½cupplain Greek Yogurt0% or 2%
½cupgranulated sugar
6tablespoonsavocado oil
1 ½cupsor 180g all-purpose flour
1cupor 120g white whole wheat flour
½teaspoonsalt
1teaspoonbaking powder
Instructions
Preheat the oven to 350 degrees Fahrenheit and grease a loaf baking pan with non-stick cooking spray or avocado oil.
In a medium-size mixing bowl, stir together the shredded apples, brown sugar, ⅛ teaspoon salt, ground cinnamon, nutmeg, cloves, and lemon juice until combined. Set aside for 5 minutes, or until dark brown and juicy.
In a large mixing bowl, whisk together the eggs, Greek yogurt, granulated sugar, and avocado oil until smooth and pale yellow.
Add the flours, remaining ½ teaspoon salt, and baking powder to the egg mixture. Whisk until until most of the flour is incorporated and the batter is thick. Note: it will seem abnormally thick during this stage, and that is ok! The next step will thin the batter up for us just how we want it.
Add the shredded apples to the bread dough. Stir in vigorously with a silicone spatula or wooden spoon, or until a smooth batter forms and no remaining clumps of thick dough remain.
Pour the batter into the prepared baking pan. Bake for 70-80 minutes (1 hour and 10-20 minutes), or until a tooth pick inserted into the center of the apple loaf comes out clean.
Cool the bread in the pan on a cooling rack for 5 minutes. Turn the bread out onto the cooling rack and cool until room temperature. Enjoy!
Notes
Apples do not need to be peeled for this recipe, but you can peel them if that's your preference. Leaving the peel on saves on fuss and adds extra nutrition, plus the little flecks of peel blend into the bread seamlessly.
Leftovers store covered in an airtight container at room temperature for 3-4 days. They are best consumed within the first 36 hours, however. Leftover apple bread can also be frozen in a freezer safe container for up to 3 months. For easiest defrosting, store the bread sliced with small pieces of parchment paper in between the slices (so you can just pop out individual pieces of bread and go!).
Nutrition
Serving: 1piece (1/12 of the loaf)Calories: 260kcalCarbohydrates: 43gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 31mgSodium: 169mgFiber: 3gSugar: 22g
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