By Paul Scally
Pumpkin Spice Apple Bread
4 steps
Prep:10minCook:1h
It's officially October, which means it's apple picking and pumpkin spice season. This recipe is essentially a banana bread, but using No Sugar Added Apple Spread in place of mashed bananas. It's a perfect fall breakfast or dessert that's full of cinnamon flavor without any added sugar or butter. It's also gluten free and nut free as well!
Updated at: Wed, 11 Dec 2024 00:55:37 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
9
Low
Nutrition per serving
Calories152.6 kcal (8%)
Total Fat6.4 g (9%)
Carbs20.5 g (8%)
Sugars7.2 g (8%)
Protein4.1 g (8%)
Sodium150.3 mg (8%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
14 servings
Wet
Dry
Instructions
Step 1
Preheat your oven to 350F, and line a 9x5" bread pan with parchment paper. Lightly spray the paper with oil
Step 2
In a large bowl, combine together the wet ingredients - apple spread, tahini (or any other nut or seed butter), and eggs
Step 3
Add the dry ingredients to the bowl, and mix until fully combined - quick (or rolled) oats, oat flour, cornstarch, baking soda, and salt. Transfer the batter to the prepared loaf pan
Step 4
Bake at 350F for about 45 minutes, covered with aluminum foil. Remove the foil, and bake for an additional 15 minutes. Place the pan in the fridge, and let it totally cool before removing from the pan and slicing
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