So yummy and moist, made with homemade chunky applesauce and no mixer required!
We have an Gravenstein apple tree that is high producing. I don’t like to waste food so I’ve come up with several ways to use and preserve the apples. One of those ways is to make chunky applesauce and freeze it.
Super easy! I would not suggest using a soft apple. And I keep the peel on. Gravenstein apples have a softer peel that’s very flavorful, works well in baked goods and when dehydrating them.
Applesauce Receipe:
Core and chunk up (1/4 to 1/2 inch cubes) as many apples that will fill a 2 quart sauce pot. Add 1 cup water and a tablespoon of cinnamon. Cook for about 7 minutes until soft but not mushy. Put to one side and let it completely cool or put in fridge or freezer to use later.
Apple Bread Receipe: Makes 1 loaf
3 cups cinnamon apple sauce – Make sure it’s at room temperature
2 tablespoons sugar – Depending on the type of apple used this may not be neccessary. I don’t add sugar, I use honey
1/2 cup brown sugar – I do add this
1/2 cup honey
1 1/4 teaspoons cinnamon – only add if your a cinnamon fanatic, but not neccessary
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon all spice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup plain low fat yogurt – this is instead of oil and makes the bread really moist
2 large eggs lightly beaten
1 teaspoon vanilla extract
you can add nuts to this…
Directions
PREPARE BATTER
Center a rack in the oven and heat to 350° Fahrenheit. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan or line the loaf pan with parchment paper and lightly spray or grease with oil.
Prepare the dry ingredients. In a medium bowl, whisk or sift the flour, baking powder and baking soda together, add brown sugar and spices
When the apples are ready, stir in the yogurt, beaten eggs, vanilla, and honey until well blended
Use a large rubber spatula to scrape the sides and bottom of the bowl then add the dry ingredients in three parts, stirring gently until they disappear and the batter is smooth. Stir in nuts.
BAKING
Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean. You may have to bake a bit longer becayuse of the honey. I sometimes turn the oven off and let the loaf sit to bake a bit more….this may cause it to lose its rise.
TIPS
After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
When the bread is done, transfer it to a wire rack to cool. You do not need to cool completely before slicing. It’s more delicious when warm right out of the oven.
This bread is great for freezing. However, I’ve noticed that freezing drys it out a bit, but the flavors are still wonderful.
