The temperature finally dipped below 80 here in middle Tennessee so its time to break out long sleeves and all the soup and fall baking recipes. There are two foods that are nostalgic to fall for me, apples and pumpkins. I was just in north Georgia and there were all kinds of varieties of apples at the farmer’s market. My favorites were Crimson Crisp, Arkansas Black, and Jonagold.
Not only were there apples but apple baked goods. I wanted them all from the hand pies to breads. But because my son has a dairy intolerance, I can not have dairy. That means I could only look and salivate over all the apple treats because they all contained butter.
When I returned home the first thing I wanted to do was make apple bread. I began with my banana bread recipe to create the apple bread. Thankfully I can use ghee because it is casein and lactose free. I used it in place of butter and coconut yogurt instead of Greek yogurt.
The apples are cooked in spices and sugar to add rich apple flavor to the bread. Instead of simply all-purpose flour, I used a combination of bread flour and all-purpose. Bread flour adds a nice chewiness to the bread. Lastly, I created a crumb topping that puts this bread over-the-top. You can prepare the apple bread in one big loaf pan but I can’t wait 50 minutes for the bread to bake so I bake mine in mini loaf pans.
Apple Crumb Bread
Print RecipeIngredients
- Spiced Apples:
- 1 tablespoon unsalted butter or ghee
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon (recommend Saigon cinnamon)
- 1/8 teaspoon ground ginger
- 3 cups (1/2 to 3/4-inch cubed apples (peeled) (about 3 apples) (sweet and tart apples)
- Bread:
- 4 tablespoons unsalted butter or ghee
- 1/4 cup light olive oil or coconut oil
- 1/2 cup raw cane sugar or granulated sugar
- 1/2 cup light brown sugar or coconut sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup Greek or coconut yogurt
- 1 cup bread flour
- 1/2 cups all-purpose flour
- 2 tablespoons ground flaxseeds (optional)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- Crumb Topping:
- 3 tablespoons unsalted butter or ghee, melted
- 3 tablespoons light brown sugar
- 1 tablespoon raw cane sugar or granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1/4 cup plus 1 tablespoon all-purpose flour
- 3 tablespoons whole rolled oats
Instructions
Preheat the oven to 350 degrees F. Grease 8 sections of a mini loaf pan.
For the spiced apples, melt the butter in a medium nonstick skillet over medium heat. Add all the ingredients. Cover and cook for 8 minutes. Remove from heat and set aside.
For the bread, melt the butter in a large microwave-safe bowl. Add the oil, cane sugar, brown sugar, eggs, vanilla, and yogurt. Stir to combine. Gradually add the apples and juice into the bowl, stirring constantly.
Add the AP flour, bread flour, ground flaxseeds, baking soda, salt and cinnamon into another bowl. Stir to combine.
Stir in the flour mixture into the apple mixture. Divide the batter evenly among the sections of the loaf pan.
In a small bowl, combine the butter, brown sugar, sugar, cinnamon, salt, flour and oats. Stir. Spoon over the batter.
Bake for 25 minutes. Allow to cool for 8 minutes.
Enjoy warm!
No Comments