Because who doesn’t love bread? Infused with almond and Fuji apple, this low-sugar whole grain apple bread is a satisfying afternoon snack or delicious treat on a weekend ruck. Skip the Starbucks and give this a go.
Notes about the recipe:
The combination of stone ground whole wheat plus almond flour provides the bread with a heartier, nuttier taste. However, white flour or a gluten-free flour will also work.
For the vanilla protein powder, utilize a blend of egg, whey, and casein (see recommendation in recipe). Pure whey and pure casein are more heat sensitive do not bake well. A plant-based protein blend will likely work.
Although the apples and applesauce provide a hint of sweetness, this bread has very low sugar. If you want this to taste more like a desert, add a tablespoon of dry sweetener such as Splenda, monkfruit, or Swerve. Regular sugar also works, but will change the nutrition.
For baking, I used a glass 9×5 loaf pan lined with parchment paper and lightly misted with coking spray. This allows the loaf to easily pop out of the pan. If your pan is metallic, cooking time may vary. Start checking at 30 minutes with a toothpick test.
After the loaf cools, it can be stored in the fridge covered for up to a week…..but it won’t last that long. 😉
This bread can be re-heated in a toaster oven or warmed for a few seconds in the microwave. Highly recommend topping with a smear of almond butter or peanut butter, or have with some yogurt and more applesauce. Yum!
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