|The cute PA Dutch picnic basket tin will be in the Scissors & Spice Etsy shop soon!|
Yesterday, my daughter came home from school with a recipe for apple bread, which, coincidentally, I had been really wanting to make. As it turns out, her class all took turns making the batter and her teacher would bake the loaves at home. The group of children would then try their creation today and write a report on it.
Not wanting her to feel left out, we made a couple of loaves using my vegan adaptation of the class's recipe. I cut back on some of the sugar, added some more spice and vanilla, and added coconut oil. The original recipe was fat free, but I believe in good, healthy fats, specially when sugar is involved!
I'm still waiting to hear her report on the bread when she gets home from school, but Mr. Scissors and I loved it. Schmear it with your favorite topping like peanut butter or Earth Balance.
|Happy birthday, Johnny Appleseed!|
makes 2 loaves
- 3 cups of flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 TB cornstarch
- 1 cup applesauce
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 1/2 cup yogurt (I used vanilla coconut yogurt.)
- 1/4 cup of coconut oil (You could also use melted margarine or oil.)
- 2 tsp vanilla
- 2 cups of peeled, cored, and chopped apple
- Pre-heat oven to 350 degrees and grease two loaf pans. Set pans aside.
- In a large bowl, sift together dry ingredients.
- In another bowl, mix together applesauce, sugars, yogurt, oil, and vanilla. Add chopped apples and stir.
- Add wet to dry ingredients and mix well with spoon.
- Divide mixture into the two loaf pans,
- Bake for 40-45 minutes. Let cool on wired rack.