Today, my baby sister leaves home for her first big girl job in San Diego. Although “home” is far from me now, too, I can’t help but get emotional because she’s So. Grown. Up. She’s thoughtful, giving, driven, and so much fun to be with. I love being one of her big sisters. She has cheered me on when I’m in a creative rut, and always knows when I need a little push. She’s a real blessing.
No more sap, because this pregnant lady can’t handle it today. Rose had suggested apple cinnamon breakfast bread about a month ago, and I recipe tested a few different types and then the holidays happened. I put it on the back burner, not having found the perfect balance. I found that most Paleo flour combinations couldn’t stand up to the moisture and weight of the apples. I picked it back up this week, deciding to include both dairy (Greek yogurt) and gluten, and what do you know- it was delicious.
I have recipe modifications for both gluten-free and nut-free below- keep reading!
This bread is loaded with apples, and I made sure to include a good amount of wholesome oats inside as well as sprinkled on top for a yummy crunch. I love the balance of the lightly sweetened bread with the warm hints of cinnamon and nutmeg. I can’t tell you how hard it was to photograph this steamy loaf of bread right after it came out of the oven without stealing a piece for myself first.
I am usually the first to omit dairy from a recipe because of my intolerance, but I’ve learned that this baby I’m growing definitely takes after my husband- I can’t get enough cheese these days. I have also learned that as long as the dairy is baked into something, it typically doesn’t bother me. The Greek yogurt keeps this bread super moist, and provides some extra calcium and protein which makes it the perfect way to start your day.
This bread can be easily made gluten-free by using GF flour blend (that includes xanthan gum) in place of the whole wheat flour, and by making sure you use GF oats. This bread is tree nut-free as written, but if you have a coconut allergy, simply replace the coconut sugar with honey, maple syrup, or maple sugar.
Apple Cinnamon Oat Bread
Prep time: 5 mins Bake time: 50-55 minutes Total time: 1 hour
Makes one loaf
2 medium apples, peeled and shredded or finely diced (2 cups)
1/2 C coconut milk (or milk of choice)
2 large eggs
3/4 C plain Greek yogurt
2 tsp vanilla extract
2/3 C coconut sugar
3/4 C quick oats
1 t baking soda
2 t ground cinnamon
1/4 t ground nutmeg
1/4 t salt
1 C whole wheat flour
For the topping:
1/4 C quick oats
1 T melted butter
1 T coconut sugar
Preheat oven to 350° and coat loaf pan with nonstick spray. I also line with a sheet of parchment paper to make sure the bread comes out easily.
In a mixing bowl, whisk together all wet ingredients- apples, milk, eggs, yogurt, and vanilla extract. In separate large bowl, combine all dry ingredients. Make a well in the center of your dry mixture and pour wet mixture in center of well. Use a rubber spatula to fold together until combined, making sure not to over mix. Batter will be thick and lumpy.
Turn batter into prepared pan. Combine topping ingredients in small bowl and sprinkle evenly over batter before putting in the oven.
Bake for 50-55 mins until nicely browned around the edges and toothpick comes out clean. While still hot, use a butter knife to loosen edges of bread from pan, but let cool for at least 20 minutes before removing from pan and slicing. Store in airtight container or gallon ziploc bag in refrigerator for up to 5 days. Enjoy!