Whole Wheat Apple Cinnamon Bread
A moist, whole wheat bread bursting with cinnamon scented apples.
Ingredients
- 190 g whole wheat flour
- 50 g rolled oats
- 160 g soft brown sugar
- 250 g sweet apples such as Golden Delicious, roughly diced with their peel on
- 50 g vegetable oil
- 55 g natural full fat or regular yoghurt
- 2 large eggs
- 60 g walnuts, roughly chopped
- 1 tsp vanilla extract
- 1 tsp powdered cinnamon
- 1 tsp soda bicarbonate (baking soda)
- 1/2 tsp baking powder
- 3/4 tsp salt
For the topping:
- 1 tbsp white or brown sugar
- 1/2 tsp powdered cinnamon
- 50 g apples, roughly diced
Instructions
- Preheat your oven to 176℃ and line and lightly grease a 9” x 5” loaf pan with parchment leaving some overhanging parchment (to help lift the bread out).
- Whisk the flour (keeping 2 tsp flour aside to toss the apples and walnuts in), oats, salt, cinnamon powder, baking powder and baking soda together in a bowl.
- In another bowl, whisk together eggs, oil, yoghurt, brown sugar and vanilla extract.Separately, toss the apples and and walnuts in 2 tsp flour. This will prevent them from sinking to the bottom of the bread.
- Gently, and in a few strokes, fold the flour mixture into the wet mixture and again, quickly stir in the apples and walnuts till. The batter will be shaggy. Do not overmix, it will deflate the baking soda.
- Pour the batter into the prepared loaf pan and gently smoothen the top and edges.Mix the ingredients for the topping in a bowl and sprinkle on top of the batter, pressing ever so lightly.
- Bake for 50-60 minutes (tenting the bread for the last 20-25 minutes of baking if it browns too quickly) or until a toothpick inserted into the bread comes out clean. The internal temperature of the cooked bread must be 96℃.
- Cool the bread in the pan for 20 minutes, cool further on a wire rack before slicing.