Apple Bread
Apple Bread
eggs
⅓ cup vegetable oil
¼ cup applesauce
2½ teaspoons vanilla
1¼ cups brown sugar
1 cup peeled, cored, and grated apple
½ cup chopped walnuts
1 teaspoon grated orange zest
1¾ cups gluten-free fl our mixture (See the Gluten-Free Flour
Mixtures on page 16)1 tablespoon baking soda
2 teaspoons baking powder
¼ teaspoon salt
2¼ teaspoons cinnamon
½ teaspoon nutmeg
Q Preheat oven to 350°F. Spray four 3 5 mini loaf pans with
nonstick spray.
W In a large bowl, whisk the eggs until frothy.
E Add the oil, applesauce, vanilla, and brown sugar and whisk
until blended.
R Stir in the apples, walnuts, and orange zest.
T Add the fl our mixture, baking soda, baking powder, salt, cinnamon,
and nutmeg. Stir with a rubber spatula until completely
blended.
Y Pour the batter into the four pans. Bake for 35 minutes or
until a toothpick inserted in the center comes out clean.
U Remove the pan from the oven and let it set for 10 minutes,
then turn the pan upside down to remove the loaf. Let the loaf
cool, right side up, on a wire rack.
Note: Orange zest is grated orange peel. Grate the outside of the
orange, being careful not to grate into the bitter white layer under
the peel.
Makes 4 mini loaves
One loaf—Calories: 542; Total fat: 31.2 g; Saturated fat: 3.2 g; Cholesterol: 106 mg;
Sodium: 1,328 mg; Carbohydrates: 125.5 g; Fiber: 5.2 g; Sugar: 72.6 g; Protein: 7.6 g
⅓ cup vegetable oil
¼ cup applesauce
2½ teaspoons vanilla
1¼ cups brown sugar
1 cup peeled, cored, and grated apple
½ cup chopped walnuts
1 teaspoon grated orange zest
1¾ cups gluten-free fl our mixture (See the Gluten-Free Flour
Mixtures on page 16)1 tablespoon baking soda
2 teaspoons baking powder
¼ teaspoon salt
2¼ teaspoons cinnamon
½ teaspoon nutmeg
Q Preheat oven to 350°F. Spray four 3 5 mini loaf pans with
nonstick spray.
W In a large bowl, whisk the eggs until frothy.
E Add the oil, applesauce, vanilla, and brown sugar and whisk
until blended.
R Stir in the apples, walnuts, and orange zest.
T Add the fl our mixture, baking soda, baking powder, salt, cinnamon,
and nutmeg. Stir with a rubber spatula until completely
blended.
Y Pour the batter into the four pans. Bake for 35 minutes or
until a toothpick inserted in the center comes out clean.
U Remove the pan from the oven and let it set for 10 minutes,
then turn the pan upside down to remove the loaf. Let the loaf
cool, right side up, on a wire rack.
Note: Orange zest is grated orange peel. Grate the outside of the
orange, being careful not to grate into the bitter white layer under
the peel.
Makes 4 mini loaves
One loaf—Calories: 542; Total fat: 31.2 g; Saturated fat: 3.2 g; Cholesterol: 106 mg;
Sodium: 1,328 mg; Carbohydrates: 125.5 g; Fiber: 5.2 g; Sugar: 72.6 g; Protein: 7.6 g
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