The color of this loaf comes from molasses which lends a deeper, more complex sweetness than sugar alone.
By Radhika Penagonda
- ¼ cup almonds, coarsely crushed
- 2 tbsp slivered almonds, for topping
- 4-5 tbsp unsalted butter
- 3 tbsp cane sugar or raw sugar
- ⅛ tsp salt
- ⅔ cup whole wheat flour
- 2 tbsp unbleached all-purpose flour
- ¼ cup stone ground cornmeal
- 1 tsp aluminium free baking powder
- 1-1/2 tsp baking soda
- 1-1/2 tsp ground cinnamon
- ⅓ cup unsulphured molasses
- 1½ tsp pure vanilla extract
- ⅓ cup low-fat buttermilk
- ½ cup (4 oz) all natural unsweetened applesauce
- 1 cup or 1 Fuji or Gala apple, peeled, cored and finely chopped
- 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(s) 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.
Radhika Penagonda is a vegetarian food blogger, ardent photographer and enthusiastic cook who loves to explore new ingredients and believes strongly in eating with our eyes first. Passionate about home-made food prepared from natural ingredients, minimally processed and close to nature, she shares through her blog how home style or not 100% vegetarian food can be lip smacking tasty and simply delicious.