Ingredients

Scale

2 large eggs
1/2 cup (120 ml) unsweetened applesauce
1/2 cup (115 g) plain 2% Greek yogurt
6 Tbsp (75 g) coconut palm sugar*
1 tsp vanilla extract
3/4 cup (60 g) quick oats
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup (120 g) whole wheat pastry flour**
1 medium-size apple, peeled, shredded and lightly squeezed of excess juice*** (115 g or 1 cup)

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Instructions

Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) loaf pan or line it with a sheet of parchment paper. Set aside.
In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the applesauce, yogurt, sugar, and vanilla, mixing until smooth.
Stir in the oats, baking soda, spices, and salt. Spoon in the flour and give it a few stirs before adding in the shredded apple. Fold everything together gently until just combined.
Transfer the batter to the prepared loaf pan, spreading it out evenly, and top with a sprinkle of coconut sugar if you like things a little sweeter. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If you find the top browning too quickly, make a little tent out of aluminum foil, and lightly place it over the top of the pan at around 25 minutes.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

Notes

* You can also use brown sugar. ** You can also use all-purpose flour, or use a mix of all-purpose and whole wheat. I’d probably go 1/2 cup (60 g) all-purpose and 1/2 cup (60 g) whole wheat. I’ve also had readers say that an all-purpose gluten-free mix works as well. *** I like to place a handful of shredded apple between two paper towels and lightly squeeze it over a bowl. This drains it of just the right amount of juice to allow the bread to cook properly.

Prep Time: 10 mins
Cook Time: 45 mins

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