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cinnamon apple & bran quick bread

(1 rating)
Need2FeedEm avatar
Recipe by
Penny Batt
@Need2FeedEm
Ventura, CA

My grandchildren LOVE this, it is my way of making the apple cinnamon variation of the basic quick bread at http://www.thekitchn.com/how-to-make-buttermilk-quick-bread-with-10-different-variations-164621

(1 rating)
yield serving(s)
prep time 20 Min
cook time 50 Min

Ingredients For cinnamon apple & bran quick bread

  • 1 c
    unbleached white flour
  • 1 c
    fine white whole wheat flour such as prairie gold
  • 1/2 c
    sugar (organic evaporated cane juice)
  • 1 1/2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1 tsp
    salt
  • 1 Tbsp
    cinnamon
  • 1/2 c
    oat bran
  • 1 c
    apples, chopped (granny smith or fuji are good)
  • 1 c
    milk
  • 2 Tbsp
    lemon juice (or apple cider vinegar)
  • 1 lg
    egg
  • 1/4 c
    light oil (sunflower, safflower...)

How To Make cinnamon apple & bran quick bread

  • 1
    Heat the oven to 350°F. Grease a standard 9x5 loaf pan. Mix milk and lemon juice or vinegar togther and leave to coddle.
  • 2
    Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon in a medium mixing bowl.
  • 3
    Peel, core, and chop the apples. Toss in with the flour mixture until well coated.
  • 4
    Whisk the egg with the coddled milk and the oil.
  • 5
    Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
  • 6
    Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
  • 7
    After they are completely cooled, wrap baked loaves tightly in plastic wrap and store at room temperature. (I just use the cheapest gallon size twist-tie type food storage bags.) Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.
  • 8
    I've been thinking of making this with an additional 3 ounces of milk (so milk & vinegar total 1 1/2 cups) as it can get a bit dryish if not eaten within one day, which happens as several of us are obliged to be gluten or grain free, but haven't done so yet.
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