Apple Bread
Servings: 12 slices
- 4 apples
- ½ cup (120 grams) almond milk or another milk
- ¼ cup (50 grams) sugar + 1 tablespoons to marinate the apples
- ¼ cup (50 grams) olive oil
- 1 tablespoons (15 grams) vanilla extract
- 1 lemon the grated zest + 1 tablespoon of juice to marinate the apples
- 2 cups (300 grams) all-purpose flour or 1 cup whole wheat + 1 cup all-purpose
- 1 tablespoons (12 grams) baking powder
- 1 teaspoon baking soda
- 1½ teaspoon cinnamon
- Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper or brush it with oilChop 1 ½ apples (peel on) into small chunks and toss them in a bowl with 1½ teaspoon cinnamon, 1 tablespoon sugar, and 1 tablespoon lemon juice. Set aside while you make the batter.
- To a large mixing bowl, add ½ cup almond milk, ¼ cup sugar, ¼ cup olive oil, 1 tablespoons vanilla extract, and the grated zest of 1 lemon.Whisk until well combined.Grate 1 ½ apples (peel on) with the large holes of a box grater and stir them into the liquids.Sift in 2 cups all-purpose flour, 1 tablespoons baking powder, and 1 teaspoon baking soda and stir until barely combined.Stir in the marinated diced apples.
- Pour the batter into your prepared loaf pan.Top with thinly sliced apple wedges (about ¾ apple). Optionally, sprinkle with a tablespoon of sugar and a few pinches of cinnamon.
- Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out mostly dry.Let cool down completely for about two hours before slicing.
Nutrition information is an estimate for 1 slice of apple bread out of 12 slices.
SUBSTITUTIONS
Apples: We used fuji apples here. We recommend using a sweet apple variety.
Milk: We use almond milk. You can substitute cow’s milk, oat milk, soy milk, rice milk, etc.
Sugar: We use regular sugar here, but only a tiny amount. You can substitute coconut sugar or honey.
Extra virgin olive oil: You can substitute canola oil, avocado oil, or sunflower oil.
Vanilla extract: you can substitute the seeds in a vanilla pot.
Lemon zest: Make sure your lemon is organic or unwaxed. You can substitute orange zest.
Flour: We made this with organic all-purpose flour. You can substitute any all-purpose or bread flour. You can also use half whole wheat and half all-purpose flour.
STORAGE
Room temperature: Transfer leftovers to a plastic bag and keep them for a week.
Freezer: Let the bread cool down before slicing it. Arrange the slices into a freezer-friendly container, placing a square of parchment paper between each slice.
