Art of Natural Living

Spiced Apple Quick Bread

By Inger Sep 22, 2019 Breads & Muffins, Fall 18 Comments
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With half whole wheat flour and a modest amount of butter and sugar, this is a healthier spiced apple quick bread with a tasty streusel topping. With half whole wheat flour and a modest amount of butter and sugar, this is a healthier spiced apple quick bread with a tasty streusel topping.

Fall is here! Time for apples and scarecrows and a return to baking, now that temperatures are cooler. I’m so excited! 

Which brings me to a question I have been pondering. Why don’t we bake more with apples? Okay, apple pie is common, but apples are so tasty and versatile, you’d think we’d put them in everything. 

With half whole wheat flour and a modest amount of butter and sugar, this is a healthier spiced apple quick bread with a tasty streusel topping.

Bake with apples!

Well today I decided to remedy this and bake a nice Spiced Apple Quick Bread. It’s even a little bit healthy with half whole wheat flour and a modest amount of butter and sugar. Come on now, if you are putting 2 cups of sugar, and 2 cups of butter in your “bread”, you really should fess up and call it a cake (not that I don’t like my cake too).

With half whole wheat flour and a modest amount of butter and sugar, this is a healthier spiced apple quick bread with a tasty streusel topping.

Spiced Apple Quick Bread (Really)

This recipe is based on a muffin recipe I used to make constantly, it was so popular. Yes, the joke was that my stepfather could smell them across town, and made a beeline over whenever I baked them. I always did that one in batches of 24.  With half whole wheat flour and a modest amount of butter and sugar, this is a healthier spiced apple quick bread with a tasty streusel topping.

Here I decided to use a few more spices and I swapped in my French Apple Pie streusel topping since I was out of oatmeal. Finally, I cut down the size to a single loaf, since my willpower needs all the help it can get.

Still a hit. Gotta love the bountiful fall!

Spiced Apple Quick Bread

With half whole wheat flour and a modest amount of butter and sugar, this is a healthier spiced apple quick bread with a tasty streusel topping.
Author: Inger
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breads & Muffins
Cuisine American
Servings 12
Calories 226 kcal

Ingredients
  

Bread

  • 1 egg
  • 2/3 cup nonfat buttermilk
  • ¼ cup butter melted
  • 1 teaspoon vanilla extract
  • 1 Tablespoon molasses optional
  • 3/4 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 ½ cups diced apples 1-3 apples, depending on size

Streusel Topping

  • 1/4 cup flour
  • 2 Tablespoons brown sugar
  • 2 Tablespoons butter
  • 1/4 teaspoon cinnamon

Instructions
 

  • Preheat the oven to 350 degrees F. Spray a standard loaf pan with non-stick spray
  • In a large bowl, whisk together the egg, buttermilk, butter, vanilla, molasses and brown sugar, stirring until the sugar has dissolved.
  • Mix flour, baking soda and spices until well combined. Add to the liquid mix and stir until just combined. The mixture will be fluffy rather than “battery” but adjust the flour or buttermilk if it seems excessively wet or dry.
  • Gently fold in chopped apples.
  • Pour/spoon batter into prepared loaf pan.
  • To make the topping, mix together topping ingredients in a small bowl using a fork or your fingers (I do the latter)
  • Bake for about 60 minutes, or until the bread springs back when lightly pressed. Do not overbake. (see tip 2)

Notes

Tip 1: Don’t peel the apples. Unpeeled apples are healthier, there is less waste, and you can barely tell in this recipe (I know because my princess-and-the-pea daughter can spot an apple peel a mile away)
Tip 2: Did you know that you can use an instant read thermometer to test bread doneness? 190 F is done for a yeast bread and 200 F for a quick bread.
Tip 3: If you become a regular user of buttermilk, it is easy to make your own. Commercial buttermilk is a cultured product, like yogurt, but even simpler to make. I add about 1/4 cup of store bought buttermilk or sour cream to a few cups of milk, then let it sit overnight (in the winter, I put it in the microwave with the light on, since our house gets cold at night). When it has thickened to the consistency of … umm… buttermilk, it is ready to go back to the refrigerator and become part of your next recipe. (The substitutions you see for buttermilk, usually milk plus lemon juice, will work for proper rising, but will not add the same flavor as buttermilk)

Nutrition

Calories: 226kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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18 thoughts on “Spiced Apple Quick Bread”

    1. Inger Post author

      Thanks Karen. Yes, I pulled a couple comments from you out of my spam folder–I don’t know why the goofy spam filter is picking on you. It’s so strange because prior commenters are supposed to just go through.

      Reply ↓
    1. Inger Post author

      Thanks! Yes, not only is it super easy to chop in the food processor, you get some really nice variety in size!

      Reply ↓
  9. David Scott Allen

    Love everything about this! And may I share a secret? I prefer apple spice anything over pumpkin spice! (Of COURSE I will eat pumpkin spice… I just love apples!) I just found that I do have whole wheat flour and it isn’t rancid! Yay! Hope there it’ll be apples at the market today!

    Reply ↓

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