Apple Oatmeal Quick Bread
A simple apple quick bread recipe, prepared with whole wheat pastry flour, and studded with rolled oats, chopped apple, and toasted walnuts. Though this quick bread is great the day of baking, slightly warm out of the oven, I actually prefer the texture and flavor on the second day.
Equipment
Ingredients
- 1¼ cups (150 g) whole wheat pastry flour (or unbleached all-purpose flour)
- ½ cup (45 g) old-fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of ground cloves
- ⅔ cup (130 g) dark brown sugar lightly packed
- 2 large eggs room temperature
- ⅓ cup (80 mL) avocado oil (or vegetable oil)
- ½ cup (115 g) unsweetened applesauce
- ½ teaspoon pure vanilla extract
- zest 1/2 lemon optional
- 1 large apple (7 oz; 200 g) such as Pink Lady, peeled, cored, and chopped into ½-inch pieces
- ⅓ cup (45 g) walnuts toasted and roughly chopped
- 1 tablespoon (15 g) turbinado sugar for sprinkling
Instructions
- Preheat the oven to 350°F (176°C) with a rack in the center position. Grease a 9-inch x 5-inch (23 x 13 cm) loaf pan with baking spray and line with a parchment paper overhang (*see photo in blog post; this makes it easy to lift and remove the quick bread from the pan after baking). Set aside.
- In a medium bowl, whisk together the whole wheat pastry flour, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk together the dark brown sugar and eggs for 1 minute, or until lightly frothy. Add the oil, applesuace, vanilla extract, and lemon zest (if using) and whisk until smooth.
- Whisk the dry ingredients in the wet ingredients until the flour is just absorbed. Using a spatula, fold in the chopped apple and chopped, toasted walnuts. Transfer to the batter to the greased (and parchment-lined) loaf pan. Smooth the top and tap the loaf pan on a countertop lightly to remove any air bubbles. Sprinkle the turbinado sugar evenly over the top of the batter.
- Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean (there may be some small moist crumbs from the apples). Place on a rack and allow to cool in the pan for 5 to 10 minutes before removing from the pan.
- Allow to cool before serving (*it is best to use a serrated knife for slicing). Note: Though the quick bread is good the day of baking, I actually prefer the texture and flavor on the second day.
- Storage Tips: Place a paper towel on the surface of the loaf to absorb any excess moisture, wrap in foil, and place in an airtight Ziploc bag or container. Store at room temperature.
Tips for Success:
- How to Toast Walnuts: Spread the walnuts evenly on a small sheet pan and bake for 5 to 10 minutes at 350°F (176°C), stirring them halfway, or until they are golden and fragrant. Watch them carefully. Transfer to a bowl to cool.
Serving: 1serving, Calories: 147kcal, Carbohydrates: 25g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 41mg, Sodium: 262mg, Fiber: 3g, Sugar: 7g