- 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)
- 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.
* 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.
Keywords: apple, apple oatmeal bread, baking, breakfast, Fall, Greek yogurt, healthy, oatmeal bread, oats, recipe, snack