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Apple + Cinnamon Bread

My favourite fruit this time of year is the fuji apple. What I love about them is that they are wonderfully sweet and juicy to eat so they are the perfect ingredient to make my purely delicious apple + cinnamon bread.  This is the sort of no fuss – one bowl style of bread that can easily be whipped up in around 10 minutes. Your whole kitchen will smell amazing when it’s being baked as the cinnamon apple spice floats through the air.  There is no need to add any sugar as the apple provides enough sweetness that can marry with lots of toppings both sweet and savoury – my favourites are macadamia nut butter, tahini or a generous spread of deli style ricotta. Macadamia nut oil adds a lovely buttery flavour which I love – but you can also use your choice of olive oil, butter or coconut oil. My apple + cinnamon bread will keep for a good week in your fridge.

What’s good about it ?
Apples are high in fibre (around 5 g each) they contain both soluble and insoluble fibre which is great for your digestive system.  The soluble fibre is known as pectin and the beauty of it is that it  has the power to help lower cholesterol, keep your regular and stabilize blood sugar as well as decrease the appetite and fill you up for hours. Spelt is an ancient grain that is related to wheat, but has a lower gluten content so it’s kinder to the digestive system. Spelt is also a good source of protein and has around 20 %  more protein + up to 65 % more amino acids than traditional wheat flours.  A touch of cinnamon has the power to help your body metabolize sugar and reduce insulin levels.

450 g (3 cups / 15  3/4 oz)  grated red apple – I used fuji apple – but you can add any other apple you like such as golden delicious.
2 teaspoons baking power
1/4 teaspoon sea salt
3 organic free range eggs ( see notes for vegan option )
1/4 cup (60 ml / 2 oz) macadamia nut oil (or your choice of coconut oil, olive oil, butter)
1/2 teaspoon cinnamon
1 teaspoon vanilla bean paste or extract
2 cups (260 g / 9 oz) wholemeal spelt flour  (see notes on gluten free)

Preheat your oven to 180 C. 356 F.
Combine apple, baking powder, salt, eggs, oil, cinnamon and vanilla into a bowl and mix well.  I love using my hands for this to make sure all the ingredients gets around the grated apple. Now it’s important to remember that the sweetness comes from the raw grated apple which produces a lovely wholegrain bread that is only slightly sweet and purely delicious, so don’t be tempted to add any extra sugar.
Add the wholemeal spelt flour and mix through lightly.  It’s important not to over-mix so just until it’s combined.
Line a loaf tin with baking paper at the base and the sides. The size I used was: 10 1/2 cm wide and 26 cm long.
Spoon mixture into your loaf tin.  Now at this stage you can choose to bake as is or garnish your bread with sliced apple and a little cinnamon or coconut sugar that will create a lovely caramalised flavour over the top of the apple.
Bake for 1 hour or until skewer inserted comes out clean. Times may vary so check after 45 minutes and cover with foil if necessary.
Remove from the tin and allow to cool for 1 hour before removing from the tin.
Enjoy alone or topped with your choice of the following:
Serves 14

Additional extras:
Fold through  1/2 cup chopped walnuts before baking or scatter on top.

Serving suggestions:
1  plain and simple
2 macadamia nut or almond butter
3 deli style ricotta + roasted figs

Nutritional info per serve:
Protein: 3.9 g
Total fat: 5.9 g
Saturated: 1 g
Carbs: 15 g
Sugars: 4 g
Fiber: 2.7 g
kilojoules: 543
Calories: 130

NOTES:

VEGAN OPTION:
Omit eggs and add 60 ml (1/4 cup / 2   fl oz)  your choice milk (almond, rice, oat, coconut)  + 2 tablespoons of chia seeds will also help. The vegan option is a much denser style of bread so you will not get the volume that’s in the picture which has eggs.

GLUTEN FREE OPTION:
Use 2 cups (200g/ 10  1/2 oz) almond meal / ground almonds in place of the spelt flour – use gluten free baking powder or 1/2 teaspoon bicarb soda + 2 tbsp lemopn juice.

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71 Responses to “Apple + Cinnamon Bread”
  1. Louise says:

    This looks like an amazing recipe! Do you think it is possible to use regular plain flour in it? I am living in Spain at the moment and things like spelt flour are tricky to come by!

    • Suzi says:

      Hi, I am in Spain as well. Carrefours have started selling some decent alternative flours, I have just bought some spelt there so I know they have it.
      Separate section with the diet products.

  2. Michelle says:

    LOL, Fuji, not fugi :)

  3. Cath says:

    This looks so good! I have all the ingreds- except apples- I’m going to get some tomorrow- cant wait to try your recipe!

  4. Lyf says:

    Oh gosh what a great recipe for the cooler months. Do I need to change anything to the recipe if I subsitute the spelt to all purpose or wholemeal flour?

  5. rachella says:

    a brilliant autumn recipe suggestion. can’t wait to bake it.

  6. liz says:

    This looks amazing, thankyou so much. Is it possible to use coconut oil rather than macadamia? It is cheaper and I already have it in the cupboard.
    Thanks again.

  7. Michelle says:

    Hi Teresa

    If you use the GF flour – is it a direct substitute for the spelt flour? Almonds are becoming difficult to source at the moment and very $$$ – can’t wait to try it!

  8. Kate Larsen says:

    I was just wondering if once the tin comes out of the oven, if you take it out of the tin and rest for an hour in the paper, or is it rest in the tin for an hour?
    Your recipe says “Remove from the tin and allow to cool for 1 hour before removing from the tin.”
    I wasn’t sure if you meant remove from the oven and allow to cool for an hour before removing bread from the tin?
    Thanks, can’t wait to try it!!
    Kate :)

  9. YUM! Can’t wait to make this for my girls.

  10. Freya says:

    Thanks for the vegan option!!

  11. Perfect, just the inspiration I needed for the couple of apple I have here. Will be ready for the kids when they arrive this afternoon.. ;-)

  12. Polly says:

    Have just taken it out of the oven. Can’t wait to try a slice after dinner with a cup of Chai tea… thanks for another great recipe Teresa.

    • Polly says:

      Just had a slice & it’s beautiful. My kids & hubby had some for dessert with a scoop of icecream. Thanks again :)

  13. Rachel says:

    Just made this (with almond meal) -j absolutely divine thankyou

  14. LizB says:

    I have enough ingredient’s if I use half spelt and half almond meal, is this going to be ok ? or a disaster ?? Advice ? :)

  15. Gail says:

    Hi Teresa. This looks absolutely delicious! I have a problem with cinnamon. what can I use in it’s place? Thank you.

  16. Alison says:

    Could you replace the oil with apple puree?

  17. Pree says:

    Hi Teresa,

    Can you use coconut flour instead? I’ve recently discovered it and am loving its consistency but I am still a little unsure about quanity substitution – how much would you recommend??

    Thanks :)

  18. Alex says:

    Hi! Made this last night and it was pretty good! It was a bit too moist, even after 1 hour and 10 mins cooking time, so I recommend you cook it for longer than that. This is perhaps just my oven, but I do use a thermometer :) Also the batter was very stiff so I added a few tablespoons of Almond Breeze to it too. I’ll definitely make this again, perhaps with dried cranberries as well as the walnuts next time! Yum!

    • Alex says:

      Oh, and we ate it with light cream cheese with a bit of maple syrup mixed into it. Was heavenly!

    • Jane says:

      Alex, you mentioned Almond Breeze, is that almond Breeze milk, from memory I looked at the ingredients list and it had crushed limestone for the added calcium content..I may be wrong, but there were a couple of other ingredients that are not good.. carrageenan as well may be listed….cheers

  19. Mina says:

    I’ve been looking for a healthy apple cake recipe and this looked amazing. I just made this with a mixture of Fuji and Pink Lady apples and its delicious! Even my husband who doesn’t usually go for my healthy food loves this. It’s very moist but I think that’s because of the grated apple. Going to add to my recipe collection, very easy to make, highly recommended. Thanks Teresa for the healthy recipe!

  20. Jane says:

    Hi Teresa,

    Can you use this recipe to make muffins? If so, how long do you suggest baking them for?

    Many thanks

  21. Andrew says:

    Can you use other fruits?

  22. Mel says:

    Hi Teresa,

    Thanks for this yummy recipe. It is so easy to make and so delicious! I used the almond meal that is left over from the almond milk I make. It’s a little crumblier straight out of the tin but once refrigerated it stayed together really well.

    Thanks again.
    Mel

  23. Emmz says:

    Do you think it will work with buckwheat flour? Its looks so good!

  24. Dani says:

    OMG, I just had to comment. I made this bread today and I halved the ingredients and used almond meal. I also added a handful of chopped pitted dates. Absolutely divine!! I was looking for something to replace my usual fruit salad in the morning now that the weather is getting cooler so this is just perfect!!!

  25. Al says:

    So simple to make! In the oven now, hope it tastes good!

  26. Al says:

    Loaf was yummy, so good when grilled! ill be making this again! Just giving the fudge brownie a go tonight!

  27. georgia says:

    made this today with half grated apple and the other half zucchini…bit of honey (to replace sweetness lost from replacing the apples) and a few cumin seeds (not sure what possessed me?), the suggested walnuts and it is yuuuum! took a lot longer to cook than an hour but has turned out really beautiful and moist.
    thanks teresa. also, your banana bread is killer!

  28. Sarah says:

    Hi Teresa,

    This looks so yummy I can’t wait to try it. Just wondering, could I replace the apple with something else like banana maybe? I can’t eat apples so thought I could try this with another kind of fruit.

    Thanks,
    Sarah

  29. Margie says:

    Delicious recipe. I used almond meal instead of flour and 3/4 tspn bi-carb with a tablespoon of lemon juice instead of baking powder. Note: I only used 200g of almond meal rather than 300g and it worked perfectly.

  30. Jessica says:

    Hi Teresa!

    I was wondering about wholemeal spelt flour that appears in some of your recipes. I checked my pantry and realised that I have white spelt flour, not wholemeal. Will mine still work for your recipes? Do I need to adjust the amount? Thank you! :D

  31. Samantha says:

    Hi! This looks amazing! I’m definitely making this! Can I just use all purpose wheat or white flour instead? Would it taste the same and do I need to adjust the amount? Thanks so much!!!!

  32. Kerrie says:

    I love your gluten free pumpkin bread recipe (can’t leave it alone!!) so I will be definitely trying this…Yum!

  33. Dennis says:

    I have just made this and it is wonderful. Will definitely make it again. Thanks Teresa!

  34. sarah says:

    Made this with whole wheat flour. I added chopped dates and a small amount of honey.

    I just tasted it and…….

    it’s not sweet enough.

  35. Jessica A says:

    I made this last week, but the texture did not resemble bread at all. It did not hold and crumble apart even after being refrigerated. It’s very wet too. Was it because of the juice/liquid came from the grated apples? Should I reduce the amount of oil used next time in order to make the bread hold better?

  36. Dianne says:

    Made this last night to take to work for breakfasts for the week. When I popped it in the sandwich griller at work, I had numerous people say how amazing it smelled! Drizzed honey over the top once it was toasted – mmmm!

  37. Fran says:

    Going to the zoo tomorrow, taking this along instead of buying the rubbish that’s there:) thank you for your recipes, ima huge fan

  38. Payal says:

    Can coconut flour be used instead of spelt or almond flour?

  39. Maddie says:

    thank you Teresa for a great recepie. i drizzled raw honey and extra cinnamon on top once the bread was cooked and i also swapped spelt flour for oat flour. tastes great x

  40. lynn says:

    Baked them this morning!and it taste so good!i substitute spelt flour with 1 cup of oat flour+1/2cup of whole wheat flour,and substitute 1/4cup of olive oil with 1tsp of olive oil .IT TASTE SCRUMPTIOUS!!!thanks for the wonderful recipe!

  41. Kate says:

    Just made this, it is beautiful!! I used red delicious apples and I added a little honey (because I’m a sweet tooth). Hubby asked this morning how much butter was in it.. HA! Pumpkin bread is next. Thanks Teresa – i love all your recipes :-)

  42. Renae says:

    Just made this, it is divine. My three year old devoured her slice. Thanks for a great recipe.

  43. Courtney says:

    Do you think this would work with fresh ginger? (Grated using a microplane)

  44. Mike says:

    Hi Teresa, this looks great! I am on a low-carb high(ish) protein diet so is this truly a low-carb food given it’s got flour in it? Also, a few people have asked if you think coconut flour would work instead and I’d like to know too – would you have any opinion on this?

  45. Mel says:

    Hi Theresa, I’m looking forward to making this bread but first was wondering if coconut flour would work instead of spelt flour? If so, what quantity should I use?
    Looking forward to your reply.
    PS A colleague who has never baked anything “healthy” before made this cake and is now one of your devoted fans :-)

  46. ciara says:

    HI,
    I was wondering if once baked it works well to slice and then freeze it ?
    Thanks !

  47. Jacinta Montgomery says:

    I used 1 cup whole wheat flour and 1 cup of oat flour. Took it out after 50mins and it was lovely and moist :) Thanks for this recipe! It’s perfect for freezing and taking out each day for morning tea whilst at uni!

  48. Adam says:

    Hey Teresa,
    I am a huge fan, your recipes are amazing,
    Just wondering if you could possibly use Buckwheat Flour or a combination of flours instead of Spelt Flour to make this recipe Gluten Free?
    Thanks Teresa :)

  49. swati says:

    Made this bread . Was awesome. Apples could not not give enough sweetness to the cake. Just sprinkled some sugar on the top

  50. Kym says:

    Hi can I use egg whites instead of eggs? Thank you!

  51. Skevi says:

    Can coconut flour be used instead of Spelt? I have to eat low carb. If so, what would be the proportion as I know coconut flour absorbs more moisture than most other flours.

    Thanks!

  52. Foodie says:

    Just made these! So yummy and great texture! Really great served with raspberry chia jam :) Thanks for the amazing recipe!

  53. Amanda says:

    Just a little comment as waiting for the loaf to be ready,but it would have been great if you had put the wanuts into the ingredients as an optional extra as I only realised afterwards your note.
    I changed a few things and will keep you posted re results using half the quantity of almonds and a quarter each of lupin flour and chestnut flour
    Love your website ;}

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