Apple Walnut Loaf
PREP TIME: 15 min COOK TIME: 50-55 min *vegetarian 8 servings
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1 cup 100% whole-wheat flour
1 cup unrefined all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup unsweetened applesauce
½ cup honey
1 egg
½ cup unsweetened almond milk
1 Rome apple, chopped (about 1¼ cups)
½ cup raw walnuts, finely chopped
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1. Preheat the oven to 325°F. Coat a 9-by-5-inch loaf pan with the cooking spray.
2. In a medium bowl, sift together the whole-wheat flour, all-purpose flour, baking soda, salt, and cinnamon.
3. In a large bowl, combine the applesauce and honey, and stir until well-combined. Add the egg and almond milk, and stir until thoroughly combined. Gently fold in the dry ingredients, being careful not to overmix the batter. Gently fold in the apples and walnuts, making sure to evenly distribute them throughout the batter. Pour the batter into the loaf pan and spread it into an even layer with a spatula.
4. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes.
5. Let the loaf cool in the pan for 5 minutes. Transfer it from the pan onto a wire rack to finish cooling for 10 to 15 minutes
Slice the loaf into 1-inch slices.
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STORAGE: Keep in a resealable glass or plastic container at room temperature for up to 5 days.
FREEZE: Individually package each slice in resealable plastic bags or wrapped in plastic wrap, and store for up to 2 months. Thaw at room temperature. The loaf can be eaten at room temperature, warmed in a toaster oven, or heated in the microwave for 20 to 30 seconds. Allow 2 minutes for the slices to rest after heating in the microwave
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Per Serving (one 1-inch slice): Calories: 206; Fat: 2g; Saturated Fat: Og; Protein: 5g; Total Carbs: 45g; Fiber: 3g; Sodium: 272mg
Source: The Healthy Meal Prep Cookbook - Toby Amidor, MS, RD, CDN
If I can make this bread, anyone can make this bread. - Laura
