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–+ servings

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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