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–+ servings
Ginger Apple Bread 1

Ginger Apple Bread

This aromatic bread combines the spicy warmth of fresh ginger with sweet-tart seasonal apples, creating a fall favorite that's both delicious and nutritionally beneficial. The perfect balance of comfort and sophistication in every slice!
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 245 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing Bowls
  • Wire Rack
  • Grater

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour substitute with whole wheat flour for added fiber
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Wet Ingredients

  • 2 tbsp freshly grated ginger the aromatic oils are 3x more potent than dried ginger
  • 2 large eggs room temperature
  • 1/2 cup unsweetened applesauce
  • 1/3 cup coconut oil melted (or unsalted butter)
  • 3/4 cup coconut sugar or brown sugar
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract

Add-ins

  • 2 cups apples peeled and diced (Honeycrisp or Granny Smith work best)
  • 1/2 cup chopped walnuts optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  • In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed. Make a small well in the center.
  • Peel and grate fresh ginger root until you have 2 tablespoons. Pro tip: Freeze your ginger for 10 minutes before grating for easier handling.
  • In a large bowl, whisk eggs until frothy, then add applesauce, melted coconut oil, coconut sugar, maple syrup, and vanilla extract. Blend until the mixture becomes a smooth, caramel-colored liquid.
  • Fold in the freshly grated ginger, ensuring it's evenly distributed through your wet ingredients.
  • Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Limit yourself to no more than 12-15 strokes to avoid overmixing.
  • Gently fold in the diced apples and walnuts (if using) with just 4-5 broad strokes.
  • Pour the batter into your prepared loaf pan and smooth the top with a spatula. For an artisanal touch, arrange a few thin apple slices on top and sprinkle with a teaspoon of coconut sugar.
  • Bake for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Shield the top with aluminum foil after 35 minutes if browning too quickly.
  • Allow the bread to cool in the pan for 15 minutes, then lift the bread out using the parchment paper overhang and transfer to a wire rack to cool completely.

Notes

For a gluten-free version, substitute a 1:1 gluten-free flour blend.
Vegan option: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water).
To prevent apples from sinking, toss diced apples in 1 tablespoon of the measured flour before adding to the batter.
Store at room temperature for up to 3 days, refrigerate for up to 7 days, or freeze for up to 3 months.

Nutrition

Calories: 245kcalCarbohydrates: 38gProtein: 3.5gFat: 9gSaturated Fat: 4gCholesterol: 31mgSodium: 180mgPotassium: 150mgFiber: 2.5gSugar: 21gVitamin C: 4mgIron: 8mg
Keyword Apple Bread, Ginger Bread, Fall Baking, Spiced Bread, Healthy Baking
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