Oil-Free Apple Bread
This healthy apple bread delivers incredible moisture and flavor without a drop of oil, using applesauce as the secret ingredient. Perfect for fall baking, it's a heart-healthy alternative that doesn't compromise on taste or texture.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
For the bread
- 2 cups whole wheat pastry flour substitute with all-purpose flour if unavailable
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup unsweetened applesauce the secret oil replacer!
- 1/2 cup maple syrup substitute with honey or coconut sugar
- 2 large eggs or 2 flax eggs for vegan version
- 1 tsp vanilla extract
- 2 medium apples peeled and diced (about 2 cups); Honeycrisp or Granny Smith work wonderfully
- 1/2 cup chopped walnuts or pecans optional
For the optional cinnamon topping
- 2 tbsp coconut sugar or brown sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate medium bowl, combine the applesauce, maple syrup, eggs, and vanilla extract. Whisk until smooth and well incorporated.
- Peel, core, and dice the apples into small, uniform pieces (about ¼-inch cubes).
- Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined. Avoid overmixing.
- Fold in the diced apples and nuts (if using) until evenly distributed throughout the batter.
- If using the cinnamon topping, mix the coconut sugar and cinnamon in a small bowl.
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the cinnamon topping over the surface if desired.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. If the top starts browning too quickly, loosely cover with aluminum foil after about 40 minutes of baking.
- Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely. For the best texture and flavor development, wait at least 30 minutes before slicing.
Notes
- For gluten-free diets: Replace wheat flour with a 1:1 gluten-free flour blend that contains xanthan gum.
- For lower sugar content: Reduce maple syrup to ⅓ cup and add an extra ¼ cup of applesauce.
- For vegan version: Use flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, left to thicken for 5 minutes).
- This bread actually tastes better the next day as the flavors meld.
- The bread can be stored at room temperature in an airtight container for up to 3 days, in the refrigerator for 5-7 days, or frozen for up to 3 months.
- For lower sugar content: Reduce maple syrup to ⅓ cup and add an extra ¼ cup of applesauce.
- For vegan version: Use flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, left to thicken for 5 minutes).
- This bread actually tastes better the next day as the flavors meld.
- The bread can be stored at room temperature in an airtight container for up to 3 days, in the refrigerator for 5-7 days, or frozen for up to 3 months.
Nutrition
Calories: 145kcalCarbohydrates: 32gProtein: 3gFat: 1gSodium: 230mgFiber: 4gSugar: 16g
Tried this recipe?Let us know how it was!