I can’t believe how quickly 2016 is passing by. It feels like yesterday that I was preparing our first Rosh Hashanah (Jewish New Year) dinner at home, cooking up a storm including this unbelievable roasted chicken dish and this apple crumble pie among tons of other things. It’s time to welcome the Jewish New Year once again, and although we won’t be hosting one of the celebratory dinners in our home this time, I still decided to bake something sweet with apples to enjoy for breakfast during the holidays with a warm cup of coffee or tea.
Apple dishes are always part of the Jewish New Year celebrations. Apple pies, apple cakes, applesauce and more fill up Jewish kitchens around the world right in time for the celebrations. Apples are such a big part of Rosh Hashana celebrations because of their symbolism — they are naturally sweet and represent the very sweet year that we will hopefully all experience.
Given the natural sweetness of apples, I decided to make a healthier apple cinnamon bread with less sugar than I’d usually use. I also chose to include other nutritious ingredients like yoghurt, nuts, applesauce and oats. The applesauce and yoghurt keep the bread moist and sweet while the nuts give it a nice crunchiness, making it a delicious change from my other favorite (less healthy but irresistible) apple cinnamon bread. If you have some apples left on your kitchen counter, give this bread a try. Even If you’re not celebrating the Jewish New Year, a warm slice of this breakfast bread is always a great idea!
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- ¼ cup melted coconut oil
- 1 cup applesauce
- 1 teaspoon vanilla extract
- ⅓ cup plain yoghurt or Greek yoghurt
- 1 egg, lightly beaten
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 apple, grated with the skin on
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup oats, blended into flour
- 1 cup whole wheat flour or all-purpose flour
- Chopped walnuts or pecans
- 2 teaspoons brown sugar
- Ground cinnamon
- Preheat oven to 350°F/180°C and grease and flour a rectangular baking pan.
- In a large mixing bowl, combine the melted coconut oil, apple sauce, vanilla extract, yoghurt and egg with a wooden spatula. Add the brown sugar, salt, cinnamon and grated apple and mix to combine.
- Add the baking powder, baking soda, oat flour and whole wheat flour and mix to combine. Do not overmix the batter -- it should be just combined, if not the bread will be too dense.
- Pour the batter into the prepared baking pan. Top with the chopped nuts and sprinkle the brown sugar and more ground cinnamon over the bread.
- Bake for 50 minutes to 1 hour until a toothpick inserted in the middle of the bread comes out clean. Let the bread cool in the pan before moving it to a serving plate.
STORAGE TIPS: This bread keeps well in the fridge, wrapped, for 3 days. You can also freeze it in individual slices to defrost overnight for breakfast or heat up in the toaster.