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Whole Wheat Apple Bread 1

Whole Wheat Apple Bread

This Whole Wheat Apple Bread transforms fresh fall apples and wholesome whole wheat flour into a breakfast treat or afternoon snack that's both delicious and nutritious. The natural sweetness of apples complements the nutty flavor of whole wheat, creating a perfect harmony that will make this bread a staple in your home baking repertoire.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 40 minutes
Total Time 1 hour 55 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 slices
Calories 195 kcal

Equipment

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

Ingredients
  

For the bread

  • 2 cups whole wheat flour substitute up to 1/2 cup with all-purpose flour for a lighter texture
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 1/2 cup maple syrup or honey
  • 1/3 cup coconut oil or unsalted butter melted
  • 1/4 cup unsweetened applesauce
  • 1/4 cup milk dairy or plant-based
  • 1 tsp vanilla extract
  • 2 cups diced apples approximately Am2 medium apples, preferably Honeycrisp, Granny Smith, or Braeburn
  • 1/2 cup chopped walnuts or pecans optional

For the optional streusel topping

  • 1/4 cup rolled oats
  • 2 tbsp whole wheat flour
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 2 tbsp cold butter cubed

Instructions
 

  • Preheat your oven to 350°F (175°C) and position a rack in the center. Lightly grease a 9x5-inch loaf pan and line with parchment paper, allowing some overhang on the sides for easy removal.
  • In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  • In a separate medium bowl, whisk the eggs until lightly beaten. Add the maple syrup (or honey), melted coconut oil (or butter), applesauce, milk, and vanilla extract. Whisk until smooth and well combined.
  • Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula just until combined. Avoid over-mixing.
  • Fold in the diced apples and nuts (if using).
  • If using the streusel topping, combine the oats, whole wheat flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or your fingertips until the mixture resembles coarse crumbs.
  • Transfer the batter to the prepared loaf pan and smooth the top with a spatula. If using, sprinkle the streusel topping evenly over the batter.
  • 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, tent loosely with aluminum foil after about 40 minutes.
  • Allow the bread to cool in the pan for 10 minutes, then use the parchment paper sling to lift it out onto a wire rack. Let it cool for at least 30 minutes before slicing.

Notes

Store at room temperature, tightly wrapped or in an airtight container, for up to 3 days. Refrigerate for up to 1 week or freeze individual slices for up to 3 months.
For a lower sugar option, reduce the maple syrup to 1/3 cup and increase the applesauce to 1/3 cup.
For best results, dice your apples into 1/4-inch pieces—small enough to distribute well but large enough to provide bursts of apple flavor.
Using old whole wheat flour can result in a rancid taste. For best results, use flour that's less than 3 months old or store it in the freezer.

Nutrition

Calories: 195kcalCarbohydrates: 28gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 35mgSodium: 175mgFiber: 3gSugar: 12g
Keyword Apple Bread, Whole Wheat, Healthy Baking, Fall Recipe
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