Apple Butter Bread (Healthy-ish)

 
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It is a Monday after a champagne brunch Sunday. Bottomless champagne or mimosas were offered at our club yesterday from 11 -2pm. I am not much of a mimosa girl but more of a “drop of OJ for coloring” person. And after the second, I just asked for straight champs.

A group of moms and I had a table and were there at 11:30 and really took it to the next level and stayed till the end. Hey, you have to take advantage of these specials! Am I right? Anyways, I was in bed by 9pm and asleep shortly after because it is exhausting AF day drinking or brunch drinking wo a nap.

But I am definitely well rested to kick off the week! Ok, this Apple Butter bread was inspired by a jar of apple butter we had in our fridge he from the Farmer’s Market. It is SO good and I knew I had to bake with it. I wanted this bread to be light on the sugar though and heavier on the apple. The maple syrup and the apple gives it enough sweetness where you don’t really miss the added sugar. It is quick, it is easy and it is toddler approved! A perfect little taste of Fall you can easily whip up in no time.

Buon Appetito!

XO,

Angelica

 
 
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Healthy-ish Apple Butter bread

Ingredients:

2 cups oat flour 

1/3 cup whole wheat flour 

1 tsp of baking soda 

1 teaspoon ground cinnamon

½ teaspoon ground allspice

1/4 tsp nutmeg

Pinch of sea salt 

1 tsp vanilla

1/2 cup maple syrup 

3/4 cup apple butter 

1/4 cup plain yogurt

1 apple, diced and softened with 1 tsp cinnamon 

2 eggs 

Instructions:

  1. Heat the oven to 350 degrees, and grease a 9-by-5-inch loaf pan with nonstick cooking spray. In a medium bowl, whisk together the oat flour, whole-wheat flour, baking soda, cinnamon, allspice, nutmeg and salt to combine. Set aside.

  2. In a large bowl, whisk the eggs and vanilla extract. Add the flour mixture and stir just to combine. Add the apple butter and yogurt and mix well to incorporate. Pour the batter into the prepared loaf pan and spread into an even layer.

  3. Bake for 40 to 45 minutes or until a toothpick inserted in the middle of the loaf comes out clean. Let cool for 20 minutes in the pan, then take out and place on a cooling rack to cool completely.

 
recipesAngelica Flanigan