Fall is here and with it cool nights, colorful leaves, pumpkins, and crisp apples. Apples are so versatile. They are delightful picked and eaten raw or they can be used in all kinds of baking. This apple quick bread is studded with apples and raisin topped with a light sprinkling of pecans.

Globally, there are over 7,500 kinds of apples with approximately 2,500 kinds in the US alone. Did you know there were that many kinds? I didn’t.

Gala Apples which originate from New Zealand account for 16% of apple production. Eight-five new apples have been registered in 2023, alone. For baking, I tend to use Cortland, Granny Smith, and Honey Crisp. For applesauce, I will mix a few different kinds which gives the best flavor.

Apples are a fruit that are easy to store and will keep for a long time. Apples like it cold, but not freezing and in a dark spot with 90% humidity. They will keep for months in that environment. Just for short term, the fridge is the best place if you have just a few apples.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change.

As you will see in this recipe, I use a mix of flours. All oat flour gives a gummy texture and I have discovered that lupin flour adds protein and a lovely texture. Try it and you may be surprised how normal it tastes.

Apple, Raisin, Pecan Quick Bread, THM E, SF, DF

• 1 1/2 cups sprouted wheat flour
• 1 cup oat flour
• 1/2 cup lupin flour
• 3/4 cup Brown Sugar Sweetener or THM Gentle Sweet
• 2 1/2 teaspoons cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 4 eggs whites
• 1 cup applesauce
• 1 teaspoon vanilla
• 2 large apples, peeled and finely diced
• 1/3 cup raisins
• 2 tablespoons pecans
• Preheat oven to 350 degrees F. In a bowl combine sprouted flour, oat flour, lupin flour, sweetener, cinnamon, baking powder, baking soda, and salt. Set aside. In another bowl, blend together egg, egg whites, applesauce, and vanilla until smooth. Add apple pieces and dry ingredients. Fold together. Line two bread pans with parchment paper. I do lightly spray the paper with Pam Spray to help get a nice release. Divide the dough between the two pans. Sprinkle the top of each loaf with 1 tablespoon chopped pecans. Bake for 45-50 minute or until a toothpick inserted in the center of the bread comes out clean. Remove from the pans and allow the loaves to cool. 2 loaves – 20 slices

Line two bread pans with parchment paper. I do lightly spray the paper with Pam Spray to help get a nice release.

Divide the dough between the two pans. Sprinkle the top of each loaf with 1 tablespoon chopped pecans.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

Sprouted Wheat Flour

I really like this oat flour but you can also grind oats into flour with your blender.

I used lupin flour to add some protein to this recipe and it also gives a great texture.

Rolled Oats

I use my hand blender almost every day. It is so handy to blend the liquid ingredients together and then stir in the dry ingredients.

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Gentle Sweet

Print

Apple, Raisin, Pecan Quick Bread

Course Dessert

Cuisine American

Prep Time 25 minutes

Cook Time 45 minutes

Servings 20 slices

Author Glenda Groff

Ingredients

• 1 1/2 cups sprouted wheat flour
• 1 cup oat flour
• 1/2 cup lupin flour
• 3/4 cup Brown Sugar Sweetener or THM Gentle Sweet
• 2 1/2 teaspoons cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 4 eggs whites
• 1 cup applesauce
• 1 teaspoon vanilla
• 2 large apples peeled and finely diced
• 2 tablespoons pecans

Instructions

1. Preheat oven to 350 degrees F. In a bowl combine sprouted flour, oat flour, lupin flour, sweetener, cinnamon, baking powder, baking soda, and salt. Set aside. In another bowl, blend together egg, egg whites, applesauce, and vanilla until smooth. Add apple pieces and dry ingredients. Fold together. Line two bread pans with parchment paper. I do lightly spray the paper with Pam Spray to help get a nice release. Divide the dough between the two pans. Sprinkle the top of each loaf with 1 tablespoon chopped pecans. Bake for 45-50 minute or until a toothpick inserted in the center of the bread comes out clean. Remove from the pans and allow the loaves to cool. 2 loaves – 20 slices