Apple harvest oatmeal bread is bolstered with whole-grains and warm autumnal spices. Moist and hearty with big apple flavor, this bread is nutritious enough for breakfast yet feels decadent enough to be dessert. 
This post is in partnership with Sprouts Farmers Market and Silk. All opinions are my own.
Fall is in full gear, friends—as evidenced by the fiery foliage, resurgence of pumpkin patches, and apple abundance at local supermarkets. And even though pumpkin may get most of the love this time of year, there’s something ultra cozy and comforting about the aroma of apple baked goods wafting through your kitchen.
This decidedly fall loaf gets double the whole-grain power from white whole-wheat flour and quick-cooking oats.
One of the tricks to keeping the texture of the bread ultra moist is soaking the oats in Silk Unsweetened Cashewmilk for about 20 minutes before mixing them into the batter. As the oats absorb the cashewmilk, they become creamy and supple, lending a hearty, yet tender crumb.
I recently had the pleasure of attending the Silk Blogger Summit at the Danone Green House Research and Innovation Lab in Colorado where we learned that Danone North America recently received B CORP™ status, meaning they meet certain standards of social and environmental performance, accountability and transparency.
During the summit, we learned all about trends in plant-based eating and how Silk products have really paved the way in this landscape. From being one of the first companies to introduce refrigerated soymilk nationwide to now innovating new concepts and blends including Almond & Coconut and Protein & Nutmilk, Silk continues to provide Non-GMO Project Verified products that are free of carrageenan and artificial flavors and colors.
Some of my recent favorite Silk products available for purchase at Sprouts:
Silk Pumpkin Spice Almond Creamer: I’ve been adding a splash of this to my morning oats to make them ultra creamy and indulgent. It also melds beautifully into both hot and iced coffee.
Silk Dark Chocolate Almondmilk: I truly can’t describe how divine this beverage is with its smooth and creamy dark chocolate decadence. I love mixing it into homemade hot cocoa to rev up the richness and add a jolt of calcium (it offers 50% more calcium than chocolate dairy milk!).
If you haven’t tried any of the new or existing Silk products, Sprouts is having a “Plant-Based Tastes Great” 35% off sale, which will be held October 31st through November 7th, so it’s a great time to find your favorite Silk product (and bake this bread!). Be sure to check your local Sprouts Farmers Market for details!
For the ultimate bring-to-your-friend's-house baked good, this wholesome bread is sure to become a crowd favorite. And if you really want to go next level, serve the slices warm topped with apple butter or a dollop of yogurt and dusting of cinnamon sugar.
Happy fall baking!
Apple Harvest Oatmeal Bread
Ingredients
- Cooking spray
- ½ cup quick-cooking oats
- ¾ cup Silk Unsweetened Cashewmilk
- 1 cup homemade or store-bought applesauce
- 2 large eggs
- ¼ cup pure maple syrup
- ½ cup dark brown sugar
- ⅓ cup neutral oil vegetable, canola, or sunflower/safflower
- 1 tsp. vanilla extract
- 1 ½ cups white whole-wheat flour
- 1 Tbsp. apple pie spice
- 1 tsp. baking powder
- ½ tsp. kosher salt
- ½ tsp. baking soda
- Topping optional:
- 3 Tbsp. quick-cooking oats
- 2 Tbsp. dark brown sugar
- 1 Tbsp. cold butter cut into small pieces
Instructions
- Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
- Place oats and cashewmilk in a bowl; stir to combine. Let stand 20 minutes.
- Whisk applesauce, eggs, maple syrup, brown sugar, oil, and vanilla in a large bowl. Stir in oat mixture. Set aside.
- Whisk together flour, apple pie spice, baking powder, salt, and baking soda in a bowl. Add flour mixture to applesauce mixture; whisk just until combined. Pour batter into prepared pan.
- For topping, combine oats, brown sugar, and butter in a small bowl. Mix with your fingers until mixture is crumbly. Scatter overtop of bread batter.
- Bake at 350°F until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 15 minutes. Remove bread from pan; cool completely. Cut into 12 slices.
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