Hearty Apple Loaf
sugar is a natural sweetener that has a more intense flavor than brown
sugar. It is also more moist and sticky, so it holds up well in baked
goods. It has a nutritional profile rich in minerals as a result of not
being over processed. Turbinado sugar is much easier to find and would
work fine as an alternative, just expect a coarser texture.
2 Heaping Cups Chopped Apples, Fairly Small Pieces
¾ Cup Whole Wheat Pastry Flour
1 Cup Almond Meal
½ Cup Oatmeal
1 tbsp. Baking Powder
1 tbsp. Cinnamon
1 tbsp. Fresh Ginger
1 tsp. Salt
1 Cup Buttermilk
1 tbsp Real Vanilla Extract
½ Cup Ricotta
¼ Cup Butter, Just Barely Melted
½ Cup Muscovado Sugar (plus 2 tbsp for the top)
Squeeze of lemon
Heat oven to 375’
Butter the loaf pan.
Put the chopped apples in a bowl of warm water with a squeeze of lemon and let them sit.
Whisk the eggs, butter, ricotta, vanilla and buttermilk together.
Add the dry ingredients together, including the cinnamon, ginger
and salt and mix to combine. Gently mix in the buttermilk mixture till
Drain the apples in a colander and give them a little shimmy to shake off excess water. Fold in the apples, do not over mix.
Fill the loaf pan and sprinkle remaining 2 tbsp. of the Muscavado
sugar. Bake on the middle rack for 45 minutes until golden on top and
springy to the touch. Test for doneness with a toothpick, as the type of
pan and oven vary. Do not overcook, as it will continue to cook a bit
more when you remove it. Remove and cool.
While cooling, mix together your yogurt frosting. Cut yourself a
slice of the loaf and drizzle it with a generous dose of the yogurt
Total Servings: 10
Nutritional Information Per Serving
Carbohydrates: 30.7 g
Cholesterol: 54 mg
Fat: 11.9 g
Saturated Fat: 4.3 g
Fiber: 3.5 g
Sodium: 321 mg
Protein: 7 g