We’ve already heard probably a million times over the blog-o-sphere that it’s the most wonderful time of the year. Which it is, 100%. Because #pumpkineverything. However, I believe the runner-up fall produce item needs some time in the spotlight… HELLO APPLES 🙂
I adore apples on their own (smeared with peanut butter, of course), but I definitely prefer them in some type of breakfast food or dessert item. Apple pancakes, muffins, PIE, bread, galette, more pie. You catch my drift.
Baking this bread is the equivalent to lighting a fall harvest Yankee candle in your home. Except instead of just smelling the aromas, you get to involve ALL your senses in this experience.
It only took one bite for this bread to become my favorite baked good on the blog. It’s incredibly moist, flavorful and has fantastic texture. I like to think of it as a hybrid version of carrot cake + apple pie. Is there any sweeter matrimony in existence??… BESIDES chocolate + peanut butter, of course, but that’s just in a league of its own.
I also have to introduce something to you that legitimately made me squeal like a 3 year old in the middle of Trader Joe’s. PUMPKIN PIE SPICE COOKIE BUTTER. WHAT??? My pumpkin fantasies have officially come true and I may just be living on cloud 9 all season.
And let me tell you, this cookie butter and bread were made for each other. I was so nuts over it, I skipped dinner last night in lieu of having another slice. The dietitian in me would not be impressed.
- Making it into French toast in a few days once it starts losing its freshness (if it lasts that long..)
- Crumbling up a slice over Greek yogurt with a drizzle of honey
- Putting a piece of brie and a smear of fig jam between two slices and making a suped up grilled cheese (SO MUCH YES)
Endless options, friends. This is the perfect baked good to kick off your fall season. Nutritious, delicious and totally share-worthy!
- 1 large egg
- ⅓ cup Truvia baking blend
- 3 tbsp brown sugar
- ⅓ cup coconut oil, melted
- ¼ cup 0% fat plain Greek yogurt
- 3 tbsp milk of choice - I used unsweetened vanilla almond milk
- 1 tsp vanilla extract
- 1¼ cup white whole wheat flour
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup grated carrots (~1 large carrot)
- ¾ cup grated apple (~1 large apple, peel on)
- 3 tbsp walnuts, chopped
- Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with non-stick cooking spray
- Combine the first 7 ingredients in a large bowl. Whisk to combine.
- In a separate bowl, combine flour, spices, baking soda, baking powder and salt. Stir to combine.
- Pour wet ingredients into the flour mixture and stir until just blended.
- Fold in carrots, apples and walnuts. Pour batter into loaf pan, smoothing out the top with a spatula.
- Bake for 45 minutes. Remove from oven and let cool for 20 minutes before slicing.