Glazed Apple Cinnamon Oatmeal Bread

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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
Glaze (optional)
  • 1 cup powdered sugar (add more if needed to thicken)
  • 1/4 cup applesauce


  1. 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.
  2. In a large bowl, mix by hand flour, oats, salt, cinnamon, and baking powder. Set aside.
  3. 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.
  4. Scoop the batter into the loaf pan and bake for 45-48 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove from the oven and whisk together the powdered sugar and applesauce for the glaze.
  6. 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.

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