Normally, a bread like this would come with a thick coating of streusel topping. Chelsea chose to keep the topping light, using merely a light sprinkling of brown sugar and cinnamon, which creates a slightly crunchy glaze.
This is the type of bread that you can easily prepare in a flash if unexpected guests arrive. By the time you are done with the small talk, you’ll be ready to pull this bread out of the oven and serve it.
You could also add nuts, such as chopped pecans or walnuts. If you like raisins, soak some in hot water for about 20 minutes, then dry them really well, toss them with flour to coat, and add them too. The flour coating keeps them from sinking to the bottom of your bread.
1 cup applesauce
1 teaspoon vanilla extract
¼ cup melted coconut oil
1/3 cup vanilla Greek yogurt I used low-fat, or apple flavored
1 large egg
½ cup brown sugar not packed
¼ teaspoon salt
½ teaspoon each allspice and nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ cup chopped apple I used Granny Smith + ½ teaspoon lemon juice
1 cup white whole wheat flour or all-purpose plain white (see Quick Tip about choosing flour)
½ cup oat flour just blend regular oats in the blender
Sugar Crisp Topping
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
Preheat oven to 350 degrees F. Lightly grease and flour a bread pan to avoid having bread stick to the pan.
In a large bowl, stir together applesauce, vanilla extract, melted coconut oil (measure after melting not solid), and Greek yogurt until completely combined. Add egg and brown sugar, mixing well. Add salt, allspice, nutmeg, cinnamon (add more spice if desired), baking soda, and baking powder. Mix until well-combined.
Peel and finely chop the apple, discarding the core. Toss apple with the lemon juice, draining off any extra juice. Toss apple with ½ tablespoon of flour (1½ tsp) and then stir apples into the mixture
Add in the white whole wheat flour (white all-purpose flour works great too!) and the oat flour. To make the oat flour, blend regular old fashioned or quick oats in a blender or food processor until they resemble flour. Measure AFTER blending and not before. Stir until JUST combined (don’t overmix with the flour added as that makes for a denser bread). Pour into prepared bread pan.
Mix the brown sugar and cinnamon together with your fingers and sprinkle evenly to cover the entire surface of the bread. Start with 2 tablespoons and use an extra tablespoon of brown sugar, if needed.
Bake for 55-65 minutes (Mine always takes right around 60 minutes) or until a toothpick inserted into the center comes out clean.
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Quick Tip: You can store this bread in an airtight container in your fridge for about 3 days. Or you can wrap and freeze individual slices.
Recipe and image courtesy of Chelsea at Chelsea’s Messy Apron
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