Earlier this week I had one of those typical Mondays that knock you on your feet. I was a major stress ball when I got home from work and one thing that usually gets me out of a funk is a little baking. So I took to trusty Pinterest not really knowing what I wanted to make. An apple bread recipe from Lovely Little Kitchen struck my interest. Fast forward one hour and I had myself a beautiful loaf of bread, a great smelling home, and a lot less stress!
Note that the glaze is optional. I don’t have it on in my picture but I did add it later. It adds a nice sweetness, but if you’re looking to reduce calories then leave it off- it’s still delicious without.
I took this to work and also shared a slice with my mom. Everyone pointed out how moist and refreshing the bread was! I guess I have to thank my Monday blues because they led to a bunch of Tuesday smiles 🙂
Makes 1 loaf
- 2 cups all purpose flour (I used Trader Joes Gluten Free Flour)
- 1 cup old fashioned oats
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 cup Swerve Sweetener (this is a natural zero calorie sugar replacement- it’s my current obsession: Swerve)
- 3/4 cup vegetable oil
- 2 eggs beaten
- 1/2 cup plain nonfat Greek yogurt
- 1 cup applesauce
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar (add more if needed to thicken)
- 1/4 cup applesauce
- Preheat oven to 350 degrees, and grease loaf pan. I used a 9.25 by 5.25 by 2.75 inch metal nonstick loaf pan.
- In a large bowl, mix by hand flour, oats, salt, cinnamon, and baking powder. Set aside.
- In another bowl, mix Swerve (or whatever sugar/sugar substitute you are using), oil, eggs, yogurt, applesauce, and vanilla, then stir into dry ingredients by hand until just combined.
- Scoop the batter into the loaf pan and bake for 45-48 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and whisk together the powdered sugar and applesauce for the glaze.
- When the bread has cooled for just a bit, pour the glaze over the top. It will settle into the cracks and keep the bread moist. The glaze will set slightly, but will remain sticky.