I think it’s rather funny that after reading all of your cooking “whoops” [which were hilarious, by the way], I sort of had one of my own. The rainy weekend was ideal baking weather, and I’ve had this recipe bookmarked for a while, so on Saturday I turned on my oven and pulled out my spatula and yellow polka-dotted bowl. Oh yeah… but how was I to make quick bread without a loaf pan!? I know… how does one not have a loaf pan? It is a definite kitchen staple. I was determined to have this bread made, so I made the trek to TJ Maxx in the wet weather.
There I found a ceramic [no nonstick for me] loaf pan in the back of the bottom pots ‘n’ pans shelf… and it was pumpkin orange to boot! I’ll take it :)
Autumn Apple Flax Bread
- 1 1/2 c. whole wheat flour
- 3 T ground flaxseed
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- 1 c. brown sugar
- 1/2 c. canola oil
- 1 egg + 1 egg yolk
- 1/2 tsp. pure vanilla
- 1/4 c. unsweetened soy milk
- 1 1/2 c. apples [~2 medium], diced
- 1/2 c. pecans, toasted + chopped
In medium bowl, combine flour, flax, baking powder, cinnamon, nutmeg and salt. Stir to combine.
In another bowl, combine oil and sugar. Add the egg + yolk and mix thoroughly. Then add the milk + vanilla.
Add the flour mixture to the wet ingredients, a little at a time, just until combined.
Fold in apples + pecans.
Scrape batter into a greased loaf pan [batter will be quite thick] and spread evenly.
Sprinkle top with raw sugar.
Bake @ 325* for approximately 50 minutes, ‘til a ‘cake’ taster inserted into the center comes out clean. Let cool before serving with a hot, spicy chai latte.
I have been enjoying my moist loaf of apple flax bread, as it’s very nice to slice up in the morning for breakfasts on the run. Unfortunately, it isn’t the best baked good that I’ve created in my kitchen. If I made it again, here’s what I would do differently:
1. Use all-purpose flour [100% whole wheat was very “wheaty”]
2. Ditch the eggs + turn the ground flax into flax eggs [1 T flax + 3 T water = 1 flax egg]
3. Grate the apples, rather than chop
*I added the 1/4 c. soy milk because the batter was very stiff. I think grating the apples would create a moister batter, eliminating the need for this.
Do you have a favorite quick bread recipe that I should make in my new loaf pan?
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Alright, already! The winner of the 1 free case of Chobani is…
Alyssa – please e.mail me your mailing address, so you can have a case of pomegranate Greek yogurt sent to your doorstep A.S.A.P.
Off to get some rest for another Running Tuesday. Have a great week!