The original recipe called for a total of 3 1/2 c. of sugar and just over 1 1/3 c. of oil. I opted to replace some of the sugar with a monk fruit and erythiol sweetener and I replaced ~75% of the oil with apple sauce. I also swapped out about half the all-purpose flour for whole wheat flour. I think next time I'd just use 100% whole wheat flour. And I'd also cut the sugar back slightly. (Not that it wasn't delicious as it was. I'm just trying to figure out ways to make it a bit healthier.)
Apple-Cinnamon Bread
Adapted from Cook's Country December/January 2019
Ingredients
Coating
- 1/4 c. sugar
- 1/4 c. monk fruit sweetener with erythiol (or more sugar)
- 1/2 Tbsp. ground cinnamon
- 1 tsp. oil
Bread
- 500g whole wheat flour
- 1 1/2 c. sugar
- 1 c. monk fruit sweetener with erythiol (or more sugar)
- 1 Tbsp. ground cinnamon
- 1/2 Tbsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. coarse sea salt, ground
- 1 3/4 c. milk
- 1 c. unsweetened applesauce
- 1/3 oil
- 3 large eggs
- 2 vanilla extract
Directions
- Preheat oven to 160°C (325°F).
- Oil two loaf pans with 1/2 tsp. of oil each.
- Combine the sugar(s) and cinnamon for the topping and use 2 Tbsp. of the mixture to coat the inside of each loaf pan. You will use 1/4 c. total for the pans and have ~1/4 c. left over.)
- Add the sugar(s) and cinnamon to the flour.
- Sift in the baking powder and baking soda.
- Stir in the salt.
- In a large measuring cup (or bowl) combine the milk, applesauce, oil, eggs, and vanilla and mix well.
- Pour the wet ingredients into the dry and stir until just combined. (Some lumps are okay.)
- Pour the batter into the prepared loaf pans.
- Sprinkle each loaf with 2 Tbsp. of the coating/cinnamon-sugar mixture.
- Bake at 160°C (325°F) for 70-80 minutes.
- Remove from oven and let cool in tins set on wire racks for ~1 hour.
- Run a knife around the edges of the pans and turn the loaves out onto wire racks to finish cooling.
- Serve warm or cold.
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