I always try to keep muffins and quickbreads pretty healthy. I was originally just going to adapt one of the many healthy muffin recipes I’ve made in the past, but then I came across this one on the KAF site and it sounded perfect. To make it even better for us, I used all white whole wheat flour, reduced the sugar, and replaced some of the oil with more applesauce. The result was an incredibly moist bread bursting with apples and fall spices, and made a great part of each of our breakfasts for a few days.
The original recipe doesn’t call for apples or raisins but does call for walnuts. Although this bread would be pretty fab with walnuts, we omitted them so that the kids could take some to their nut-free-school for breakfast. I also decided against adding almond extract for that same reason, but I think replacing some of the vanilla extract with almond would be awesome. Then again, I’m fairly certain I could just drink an entire bottle of almond extract, so I may not be the best judge of that. 🙂
Applesauce Oatmeal Bread
Adapted from King Arthur Flour
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
1/4 cup neutral oil like canola, grapeseed, etc.
1 cup applesauce
2 tsp. vanilla extract
1.5 cups white whole wheat flour
1/4 tsp. baking powder
1/2 tsp. baking soda
1.5 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 cup rolled oats
1 apple, peeled, cored, and chopped
1/3 cup raisins
Preheat the oven to 350 and grease or line a 9×5″ loaf pan.
In a large bowl, mix the sugars, egg, oil, applesauce, and vanilla together. In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the oats, apple, and raisins.
Pour the mixture into the prepared loaf pan and smooth the top. Bake for 40-55 minutes, until a toothpick inserted comes out clean.