Apple-Cinnamon Bread with Greek Yogurt
This Apple-Cinnamon Bread is delicious for breakfast or even dessert! The Greek yogurt in the batter keeps this apple quick bread incredibly moist, and you will love the pieces of cinnamon-sugar apples that you get with every bite!
Servings: 12 (1 Loaf)
For the bread:
- 1 granny smith apple peeled, cored and chopped into small pieces
- 2 tablespoons packed light brown sugar
- 2 teaspoons cinnamon
- 1 ½ cups white whole wheat flour
- ½ cup all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain Greek yogurt
- ½ cup unsweetened applesauce
- ¼ cup honey
- 2 eggs
- 2 teaspoons pure vanilla extract
- 6 tablespoons unsalted butter melted
For the walnut-oat streusel:
- 1/3 cup old-fashioned oats
- 2 tablespoons white whole wheat flour
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons cold unsalted butter cut into cubes
- 1/3 cup walnuts chopped
Make the bread:
Preheat oven to 350 degrees F. Generously spray bottom and sides of a loaf pan with nonstick cooking spray.
In a small bowl, stir together the chopped apple, 2 tablespoons brown sugar, and 2 teaspoons cinnamon. Set aside.
In a medium bowl, whisk together both flours, baking powder, baking soda, and salt.
In the bowl of a stand mixer, combine Greek yogurt, applesauce, and honey. Beat on medium speed until combined, and then mix in the eggs and vanilla. Scrape down the sides of the bowl with a rubber spatula. Reduce mixer speed to low and slowly mix in the melted butter.
With the mixer still running on low, gradually incorporate the dry ingredients until barely combined, being careful not to over-mix. (The batter will be thick.) Use a rubber spatula to gently fold in the apples and any cinnamon-sugar left in the bowl. Transfer batter to the prepared loaf pan.
Make the walnut and oat streusel:
In a medium bowl, stir together oats, white whole wheat flour, brown sugar, and cinnamon. Use your fingertips to work the cold butter into the oat mixture. Stir in the walnuts. Sprinkle the streusel over the batter in the pan and gently press it down with your hands.
Bake bread for 50-60 minutes, until a tester inserted down into the loaf comes out with just a few moist crumbs attached. Check bread after 45 minutes and cover with foil to prevent over-browning of the streusel. Let bread cool in the pan on a wire rack for 15 minutes before carefully removing to the rack to cool completely before slicing and serving.
Serving: 1/12 Loaf (Slice) | Calories: 239kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 162mg | Potassium: 156mg | Fiber: 3g | Sugar: 12g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com