Apple + Cinnamon Bread
By Teresa Cutter
What's great about it
My apple and cinnamon bread is healthy, easy to make, and tastes spectacular. This recipe is high in fibre and low GI from my cookbook Purely Delicious. You can also find this recipe and all my recipes from my cookbooks in The Healthy Chef App.
The apple provides a subtle sweetness that can marry with sweet and savoury toppings. I've also used wholemeal spelt flour that pumps up the fibre and amino acid profile of this delicious bread. My favourite toppings are macadamia nut butter, apricot jam or a generous dollop of labneh and caramelised apples.
500 g pink lady or golden delicious apple, finely chopped with the skin
3 teaspoons baking power
3 organic eggs
125 ml macadamia nut oil, olive oil or melted butter
1/2 teaspoon cinnamon
280 g wholemeal spelt flour (you can also use a mixture of140g (1 cup) oat flour and 140g (1 cup) spelt flour
add 100 g chopped walnuts for added texture and a boost of omega 3
Preheat your oven to 180°C / 360°F.
Combine apple, eggs, oil and cinnamon into a bowl and mix well.
Add the flours and baking powder, then mix through lightly. It's important not to over-mix so just until it's combined. Add your walnuts if using.
Line a loaf tin with baking paper at the base and the sides. The size I used was: 10 1/2 cm wide and 26 cm long.
Spoon the mixture into your loaf tin and press it down with the back of a spoon to compact the mixture.
Bake for 45 minutes to 1 hour or until a skewer inserted comes out clean. Cover with foil if necessary.
Remove from the oven and allow to cool for 1 hour before removing from the tin. Enjoy.
Notes and Inspiration
My apple + cinnamon bread will keep for a good week in your fridge.
Gluten-free option: Use this recipe:
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