Eggless Apple Almond Bread
- Total Time: 1 hour 5 mins
- Yield: one 8 inch loaf 1x
Description
The color of this loaf comes from molasses which lends a deeper, more complex sweetness than sugar alone.
Ingredients
- 1/4 cup (60 ml) almonds, coarsely crushed
- 2 tbsp slivered almonds, for topping
- 4-5 tbsp (60-75 ml) unsalted butter
- 3 tbsp cane sugar or raw sugar
- 1/8 tsp salt
- 2/3 cup (160 ml) whole wheat flour
- 2 tbsp unbleached all-purpose flour
- 1/4 cup (60 ml) stone ground cornmeal
- 1 tsp aluminium free baking powder
- 1-1/2 tsp baking soda
- 1-1/2 tsp ground cinnamon
- 1/3 cup (80 ml) unsulphured molasses
- 1 1/2 tsp pure vanilla extract
- 1/3 cup (80 ml) low-fat buttermilk
- 1/2 cup (4 oz / 115 g) all natural unsweetened applesauce
- 1 cup or 1 Fuji or Gala apple, peeled, cored and finely chopped
Instructions
- Grease two 5 inch mini loaf pans or one 8 inch loaf pan with oil or butter.
- Preheat oven to 350°F.
- Put slivered almonds in the bottom of pan and then rotate pan to distribute them around the bottom and sides so they’ll stick to the greased pan and set aside.
- In a large mixing bowl, combine the flours, cornmeal, baking soda, baking powder, ground cinnamon, salt and crushed almonds with a whisk.
- Microwave the butter for 10-20 secs and not more to just soften slightly.
- Whisk together butter and sugar until creamy in another mixing bowl. Now, whisk together the remaining wet ingredients – buttermilk, molasses, applesauce and vanilla extract.
- Stir the wet mixture into the dry ingredients bowl and fold in chopped apples gently until just combined. Do not over mix. Spoon batter into the pan using a silicon spatula for near zero batter wastage. If using two 5 inch pans, place them at least 2 inches apart for uniform hot air circulation.
- Bake until cooked through and a toothpick inserted in the middle comes out clean, about 30 to 35 minutes for 5 inch pan and 45-50 minutes for 8 inch pan. Do not over bake.
- Let cool on a wire rack for 30 minutes and then invert onto a plate.
- Serve warm or at room temperature.
Notes
- When buying molasses, make sure it has unsulphured molasses as the only ingredient.
- I have used Grandma’s brand all natural molasses.
- Add an additional tbsp of sugar if need be.
- The cake was mildly sweet which is how I prefer mine.
- Skip the APF altogether and use whole wheat flour if you feel awkward about APF.
- You might have to up the buttermilk or applesauce by 1 or 2 tbsp if so.
- You could consider swapping baking soda and baking powder quantities as I felt that the loaf was a bit crumbly.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
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Frequently Asked Questions
What does molasses do in this bread, and does it matter which kind I buy?
The excerpt says the dark color and deeper, more complex sweetness of this loaf come from the 1/3 cup (80 ml) of molasses rather than plain sugar. The notes specify buying unsulphured molasses with molasses as the only ingredient — the author uses Grandma’s brand all natural. Sulphured molasses has a more bitter, chemical edge that can overpower the apple and almond flavors.
Why do the slivered almonds go in the bottom of the pan before the batter?
The slivered almonds are scattered in the greased pan first, then the pan is rotated to distribute them around the bottom and sides. When the loaf is inverted onto a plate after baking, the almonds appear on top — creating a decorative, nutty crust without any separate topping step.
What if the loaf turns out crumbly?
The notes acknowledge this is a known issue and suggest swapping the quantities of baking soda and baking powder — the recipe currently calls for 1.5 tsp baking soda and 1 tsp baking powder. A higher proportion of baking powder relative to soda can give a more stable, less crumbly crumb in dense quick breads like this one. 
Does the baking time change if I use a different pan size?
Yes. The instructions specify 30–35 minutes for a 5 inch mini loaf pan and 45–50 minutes for an 8 inch loaf pan at 350°F. The notes add that a loaf pan will also work but the time may differ further. Test for doneness with a toothpick; do not overbake.
