Tuesday, April 5, 2016

Whole-Wheat Apple Bread

The second time I made this bread, I was a bit shy on the apple quantity, so I added a bit of shredded carrots. The bread was just as delicious as the first time, and there was not any noticeable difference in flavor.

2nd preparation with carrots, too

Ingredients for 1 loaf or 18 muffins

  • 1 scant cup Truvia - the recipe I started with calls for almost 2 cups sugar, and I used 1 cup Truvia. Since the raisins and apples also provide some sweetening, I plan to reduce that amount slightly next time. 
  • ⅓ cup to 5 tablespoons unsweetened applesauce or apple juice - I store unsweetened applesauce the same way I do tomato paste and chipotle chilis after I open the containers. For applesauce, I mound it into muffin tins, freeze, and then pop them out and store in a sealed container in the freezer. I used one of the frozen mounds in this recipe, which are about ⅓ cup.
frozen applesauce
  • ½ cup olive oil
  • 3 eggs
  • 1½ teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • 1¾ cups whole-wheat flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 3 cups finely chopped or shredded apples - if you are short on apples, fill in with grated carrots.
  • ¾ cups raisins
  • ¾ cups chopped pecans - I used True Goodness raw pecans by Meijer.