Every once in a while, a recipe comes along pinterest and grabs my attention enough to stop what I’m doing and make it. Yesterday a recipe came along that really caught my attention for several reasons:
- It was a bread recipe, and I’ve been thinking about starting make more bread
- It used apple sauce, and I had a half-used jar of apple sauce in the fridge that I was trying to find a use for and
- The pictures in the original recipe looked so good
The recipe called for two ingredients that I didn’t have on hand: coconut sugar and oat flour. A brief rummage through the internet lead me to believe that I could substitute coconut sugar for refined white sugar 1:1, and a quick trip to the store picked me up a little bag of oat flour for cheap.
Yes, I recognize that refined white sugar may have the same sweetening ability but loses out on some of the other benefits of coconut sugar. My version of this bread should not be considered to be as healthy as the original.
When we first saw the recipe, both Dana and I thought that it looked a little bland. But, I was convinced, it would be a great baseline recipe on which we could make modifications later, once we know what it tasted like.
Apple Sauce and Oat Bread
- 1 cup Oat Flour
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1.5 tsp vanilla extract
- 1 egg
- 1 cup sugar
- 3/4 cup apple sauce
- 1/2 cup milk
Preheat oven to 350°F.
Mix together the Flour, salt and baking powder together in a bowl. In a mixing bowl, combine the egg, vanilla, sugar and apple sauce. Mix until incorporated and smooth. Slowly mix in the dry ingredients until incorporated. Slowly mix in the milk until smooth. Pour the batter into a greased loaf pan and bake for 50 minutes or until a toothpick comes out clean.
Right out of the oven, this bread is surprisingly good. It’s sweet and has a little bit of caramelization around the edges. The texture is soft and a little fally-aparty, but with a little bit of butter it’s a very tasty snack. We were both worried the recipe would be a bit bland, but overall we were quite happy with it and will definitely make it again (with variations).
You really can’t taste the apple sauce, so it’s not an “apple-flavored” bread but the sauce does add moisture and body to it. It’s a simple, sweet bread recipe with a great texture and relatively neutral flavor.
While making this recipe, and during tasting, there were a few ideas we had to change it up and tailor it for different occasions:
- Less sugar. The bread came out a little more sweet than we might normally like. I don’t know if this is because of the sugar substitution. Next time, I may use less sugar.
- Add some pie seasonings, like cinnamon and/or nutmeg. 1/2 tsp cinnamon might be a good place to start for a cinnamon-flavored bread
- Find a way to add more apple. We were expecting an apple flavor, and were a little disappointed when it didn’t come through. Maybe we could add a layer of apple slices, like a jewish apple cake, or we could substitute some of the sugar for my boiled apple cider syrup (to make the result a little less sweet, and give it a bit of tartness). Or maybe, and this starts to get wild, we add some dollops of apple pie filling here and there to the batter with some swirls.
- Chocolate chips. They work great with banana bread, and I imagine this bread would play excellent host to them as well.
- Substitute some of the sugar for brown sugar.