This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"How many apples fell on Newton's head before he took the hint? Nature is always hinting at us. It hints over and over again. And suddenly we take the hint." -Robert Frost, Poet
Making bread is a little more time consuming than a simple muffin recipe, but this Apple Cinnamon quick bread is a great comfort food. Warm and inviting, with a spicy cinnamon aroma, just having this one in the oven makes the house more homey. The loaf will keep well for about 3 - 4 days and it's best to cut two thin slices and toast them lightly in the oven or toaster oven.
Servings: 8 | Serving size: 1 slice
Cooking Time: 90 Minutes
This recipe can be multiplied by 2.
Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag. This recipe can be multiplied by two but must be cooked in two separate loaf pans.
Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).
Combine the pecans, maple syrup and cinnamon in a small bowl. Stir until well blended. Set aside.
Whisk the egg yolk until smooth. Add the canola oil and whisk together until smooth. Add the Z-Sweet or Splenda, applesauce and vanilla extract and whisk until smooth.
In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks.
Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon and wheat germ in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture. As this is blended add the grated apples.
Just as the apples are blended in add buttermilk and fold until smooth. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.
Pour the batter into the lined Pyrex dish. Spread the pecan and maple syrup mixture evenly over the top and place in the preheated oven. Bake for 60 minutes.
Serving size: 1 slice
|Calories 196||Calories from Fat 39|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 33g||11%|
|Dietary Fiber 3g||14%|
|Vitamin A 1%||Vitamin C 2%|
|Calcium 11%||Iron 11%|
|Vitamin K 1 mcg||Potassium 200 mg|
|Magnesium 38 mg|