If you are accustomed to eating only store bought bread, baking your own from scratch can be a very satisfying alternative in terms of both freshness and taste. Another advantage to this method is that through experimentation you can come up with a practically infinite number of flavors and varieties, such as this relatively healthy version of apple cinnamon bread created by David Hamilton. It is designed to reduce unnecessary calories and fat while retaining a sufficient amount of sweetness and taste.
This is a delicious and healthy version of traditional apple cinnamon bread. We completely eliminate the oil, and use whole wheat flour to replace most of the white flour. We also cut back on the eggs to reduce the cholesterol. For the carb conscious, the recipe works well with sugar substitutes.
This versatile recipe can be made into loaves for healthy but decadent tasting dessert slices, or formed into muffins for a sweet breakfast treat. Either way, the resulting bread is rich and satisfying with just the right amount of sweetness.
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 ½ tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 egg
- 1 cup applesauce
- ½ cup egg substitute
- 3/4 cup sugar (or equivalent sugar substitute)
- ½ cup brown sugar
- 2 cups apples (diced without skins)
- ½ cup walnuts (chopped)
- Preheat the oven to 350 degrees. Prepare two loaf pans (or a muffin pan)
- Combine the flour, cinnamon, baking soda, baking powder, salt and mix completely.
- In a separate bowl, mix together the applesauce, egg, egg substitute and sugars (or the brown sugar and sugar substitute).
- Combine the wet and dry ingredients and mix in the walnuts.
- Separate into two loaf pans and bake at 350 for 30-40 minutes. If using a sugar substitute, be sure to check after 25 to 30 minutes as this will tend to decrease cooking time.
If making muffins, the yield is approximately 16 standard size muffins. Muffins should be checked after 15 minutes.