It’s finally feeling like fall and all I want to do is bake, bake, bake. Unfortunately I haven’t as much time as I’d like to get in the kitchen with the families schedule, Baby G teething and not feeling well, and my brother in laws wedding. Trying to sneak things in here or there things haven’t gone as planned but something good did happen. One of the best things to come out of our kitchen in the last couple weeks….. Apple Bread, or in this case a Caramel Apple Bread! Nope this isn’t a recipe for the Apple Cinnamon Swirl Sourdough Bread I posted on Instagram a couple weeks ago that I made, because that recipe is already on the blog.
This bread is the result of the girls requesting apple muffins and me being pulled in a million directions trying to make everyone happy, aka mom life. Baby G wasn’t feeling well when I went to make muffins and being short on time so instead of finding muffin wrappers and filling muffin tins when Baby G woke up and started fussing I threw the batter in a loaf pan.
The first batches I didn’t top with caramel but did slather with a good amount of peanut butter, DELICIOUS! After tweaking and making a couple batches (even trying it with crumble and streusel on top) I thought it would be fun to add caramel drizzle. Delicious, only it has to be enjoyed within a day or so or the caramel will either soak in or get chewy and hard. So I decided to just call it apple bread since I LOVE it baked with a little cinnamon sugar on top and slathered with honey cinnamon peanut butter! Seriously so good!
I’m not going to lie some things didn’t go so well, like the chocolate chunk pumpkin bread I was working on. Since we haven’t been feeling pumpkin all that much I just dropped it after the second loaf (which wasn’t bad but I just didn’t love it) didn’t go as planned. It’s all about picking your battles and yep I didn’t feel that one was worth my energy to perfect at this time.
So instead I just made another loaf of Apple Bread (adding some collagen and brewers yeast for added nutrition for nursing), added more peanut butter, and enjoyed it with coffee and all was well again!
This is another oat based recipe, what I’m loving right now and what my body craves. Maybe because I’m still breastfeeding (why I added brewer’s yeast to later batches), since it’s great for breakfast and snack, and the family in general I just go with it.
Even hits the spot when I’m craving apple donuts but much healthier. Which is just what I need after enjoying a few too many Sourdough Apple Fritters. I haven’t posted the recipe here but I did share it in the comments and messages since so many asked for it. I’m hoping to get it posted on the blog soon but need to make them again and get them photographed. Oh darn, more delicious fritters to eat. Clearly I’m not too concerned about my postpartum body, although maybe I should be as we will be heading to Florida for 10 days in just a few months.
So much I want to share but feel like I’m rambling because it’s late. I hope you’re all feeling all the fall feels like I am! If you’re wanting to see anything on the blog let me know below. As I’ve mentioned since I’m still posting less I’m picking what I feel is the most exciting thing to post on the blog and keeping other things to Instagram that I don’t have time to write posts for, like Apple Strudel Cauliflower Gnocchi Bites if you missed them. Still not feeling pumpkin but could be inspired since I have had glimpses so if you’re feeling something let me know!
Don’t forget it’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.
|Prep Time||15 minutes|
|Cook Time||60 minutes|
- 4 large eggs
- 1/4 c pure maple syrup or local honey
- 1/4 c coconut palm sugar
- 1/4 c coconut oil or butter, melted (I like to do 50:50 dairy free butter and coconut oil)
- 1 tsp vanilla, optional
- 2 c rolled oats (gluten free)
- 1 c applesauce
- 1 c grated apple, peel removed coarsely grated and not packed (tart baking apple, Granny Smith or Honeycrisp)
- 1 tsp cinnamon
- 1 tsp apple pie spice
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2-3 TBSP cinnamon sugar optional
- 1/4-1/3 c caramel sauce, drizzle (used 10 melted Cocomel Caramels dairy free, or homemade dairy-free caramel)
- 1-2 scoops collagen, or vanilla bone broth (Ancient Nutrition)
- 2 TBSP brewers yeast (Mommy Knows Best Brewer's Yeast)
- Preheat oven to 350F.
- Using a food processor, I used a mini one, grind oats into oat flour. If you want a heartier bread with more texture you can grind a little less.
- In a medium bowl combine ground oats, cinnamon, apple pie spice, baking powder, baking soda, and salt. Set aside.
- In a large bowl combine eggs, maple syrup, palm sugar, coconut oil/butter, apple sauce and vanilla with a hand mixer or whisk.
- Add the dry ingredients, including optional additions, into the wet and mix until just combine.
- Fold in grated apples.
- Spray loaf pan and line with parchment paper.
- Pour mixture into loaf pan and sprinkle with cinnamon sugar if desired.
- Bake for 50-60 minutes, or until set and toothpick comes out clean.
- Let cool slightly before removing from pan and cooling completely on a wire rack.
- Drizzle with caramel if desired.
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AZ@…And A Dash of Cinnamon
I love apple things! I’ve never thought to make apple bread though before!
Everything you love about a slice of grandma’s banana bread but apple instead of banana, can’t get enough!
Fall baking is the best! I love all the smells of the fall spices I bet this is delish
YES! Only not getting as much time in the kitchen as I’d like but hopefully soon.
I totally gave up on new recipe development during the baby stage. And also the second year. Now that’s my son’s almost 2, I’m starting back again. It was impossible before! I’m so impressed you’re still at it. 🙂 And this bread looks awesome!