The color of this loaf comes from molasses which lends a deeper, more complex sweetness than sugar alone.
By Radhika Penagonda
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
Scale
- 1/4 cup almonds, coarsely crushed
- 2 tbsp slivered almonds, for topping
- 4–5 tbsp unsalted butter
- 3 tbsp cane sugar or raw sugar
- 1/8 tsp salt
- 2/3 cup whole wheat flour
- 2 tbsp unbleached all-purpose flour
- 1/4 cup stone ground cornmeal
- 1 tsp aluminium free baking powder
- 1–1/2 tsp baking soda
- 1–1/2 tsp ground cinnamon
- 1/3 cup unsulphured molasses
- 1 1/2 tsp pure vanilla extract
- 1/3 cup low-fat buttermilk
- 1/2 cup (4 oz) 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(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.
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
