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Vegan Apple Spice Bread
Vegan Apple Spice Bread
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I glanced over at my fruit basket yesterday and found four moldy looking apples at the bottom. They had been languishing there for over a week, with no one paying them any attention. Now, I'm a bit of a purist with my apples. I only like them tart and crunchy with faint green veins running through their flesh. Bruised apples with brown spots go straight on my list of foods I most hate to eat. Still, something had to be done with those apples, and without much of a plan, I peeled, cored, and chopped them up.
Then I spied a jar full of demerara sugar that I'd bought recently, and inspiration took form. I decided I'd bake an apple bread. The principle would be the same as banana bread, only since apple has a higher water content, I could consider lowering the amount of fat in my recipe, and under bake slightly, so my cake would remain moist. A small quantity of vinegar provides just enough acid for leavening, and the baking soda helps it rise. This bread bakes up dense.
I'm going through a phase these days in which I'm trying to limit my sugar intake. I find that more than a couple of teaspoonfuls a day gives me a sugar rush, and eventually leaves me feeling rather drained, so I'm switching to more natural sweeteners and sugar replacers. In this cake, I used stevia (something I'm still experimenting with) and agave. I would've used just stevia, but I find it often leaves an unpleasant aftertaste. So the agave provides some of the sweetness, and an all-pervading warmth. There's a grating of nutmeg in there, which hits your nose first, and is then backed by the agave, the apples and the toasty smell of whole wheat. This bread, toasted lightly, is perfect for breakfast. And for a tea time snack. Or for dessert. Or at any time, really.
Find more Apple recipes on Veganbaking.net
Find more Apple recipes on Veganbaking.net
Vegan Apple Spice Bread Recipe
1 ½ cups (about four medium-size) apples, peeled, cored, finely chopped and then cooked down for about 20 minutes
1 cup all-purpose flour
¾ cup whole wheat four
½ teaspoon baking soda
½ teaspoon freshly grated nutmeg
A pinch of salt
½ cup vegetable oil (I used sunflower seed oil)
4 teaspoons stevia
½ cup amber agave syrup
¼ teaspoon vinegar
1 Tablespoon demerara sugar
1)
Grease and dust a standard-sized loaf pan with flour. (I didn't have a loaf pan so I used a regular 6" cake pan with tall sides.) Preheat the oven to 330F (165C).
Grease and dust a standard-sized loaf pan with flour. (I didn't have a loaf pan so I used a regular 6" cake pan with tall sides.) Preheat the oven to 330F (165C).
2)
In a large bowl, whisk together the flours, baking soda, nutmeg and salt.
In a large bowl, whisk together the flours, baking soda, nutmeg and salt.
3)
In a medium bowl, whisk together the oil, stevia, agave, vinegar and applesauce.
4)
Create a well in the middle of the dry ingredients and pour the wet ingredients into that. Stir gently with a wooden spatula to combine.
5)
Once they are just combined (Just make sure there are no major visible lumps of flour) pour into the prepared pan.
6)
Scatter demerara sugar over the top and bake in the preheated oven for about 45-50 minutes, or until the top is nicely browned and a skewer inserted inside comes out clean.
Allow the loaf to cool on a wire rack before cutting. The crumb will become more dense and easy to slice on the next day. Vegan Apple Spice Bread should keep, sealed airtight, for 3 to 4 days. I like to cut myself a slice every now and then, toast it on either side, and eat it with a cup of tea. This recipe makes 1 loaf of Vegan Apple Spice Bread.
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Average user rating from: 4 user(s)
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I made these as mini muffins, I wouldn't recommend that. The taste was really good though so, I'd try them again as the bread it was intended to be ;)
| Rating | 4.0 |
I made these as mini muffins, I wouldn't recommend that. The taste was really good though so, I'd try them again as the bread it was intended to be ;)
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Thanks a ton for this recipe. The bread was absolutely delicious, and you're completely right about the agave - it does give a nice warmth to the bread. I don't like my desserts too sweet, so this was perfect. Thanks again!
| Rating | 5.0 |
Reviewed by
TheZingR
March 17, 2013
Delicious!
Thanks a ton for this recipe. The bread was absolutely delicious, and you're completely right about the agave - it does give a nice warmth to the bread. I don't like my desserts too sweet, so this was perfect. Thanks again!
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I'm afraid I've never used coconut sugar. I don't know what that is and shall have to do some furious googling now. :) Please do let me know how it turns out, and good luck!
Reviewed by
Nithya
March 07, 2013
Coconut sugar?
I'm afraid I've never used coconut sugar. I don't know what that is and shall have to do some furious googling now. :) Please do let me know how it turns out, and good luck!
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Have you experimented with coconut sugar at all? I am still in the beginning phases of my experimenting using it with a variety of things but so far I really like it. Although, it is less sweet than most other sweeteners I have tried. I don't enjoy stevia due to the aftertaste, so maybe I will try your apple bread with coconut sugar instead :-).
| Rating | 5.0 |
coconut sugar
Have you experimented with coconut sugar at all? I am still in the beginning phases of my experimenting using it with a variety of things but so far I really like it. Although, it is less sweet than most other sweeteners I have tried. I don't enjoy stevia due to the aftertaste, so maybe I will try your apple bread with coconut sugar instead :-).
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I had so much fun baking this recipe! And it came out tasting amazing! :) thank you so much!
| Rating | 4.0 |
Reviewed by
Megan August
November 18, 2012
DELICIOUS
I had so much fun baking this recipe! And it came out tasting amazing! :) thank you so much!
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