A couple of weeks ago I had the opportunity to spend the day with a community health worker in my home town. The day we spent together included a trip just outside of the city, out to the apple fields to check in on some of the migrant workers who were busy harvesting the yearly apple crop. It was the absolute perfect day; sunny and warm with a slight breeze. The trees were heavy laden with fruit and the apples were ripe for picking. Since apples are near the top of my favorite fruit I really enjoyed this day. Seeing how the fruit is picked and by whom. Watching the workers and their backbreaking work sure does put things into perspective.
Probably the most exciting thing for me was that at one of the farms we stopped at the owner came by on his golf cart and handed us bags and told us to go ahead and pick as many apples as we wanted!! And the trees he directed us too? Yep, honeycrisp! I staggered home that evening with probably 20 lbs of honeycrisp apples, straight off the tree. I've been eating them daily since. They are the best apples I have ever eaten, crisp, sweet, juicy and amazing. I've now been ruined for life; there's no going back to those months old grocery store apples. I'll have to enjoy these while I can!
With so many apples I knew I had to bake something right away. I went with a simple apple cinnamon bread. Nothing fancy, just apples, oats, cinnamon and yogurt. A wonderful combination, perfect for breakfast. One way to preserve the amazing bounty I was given.
Apple Cinnamon Greek Yogurt Bread
Inspired by Running with Spoons
- 2 large eggs
- 3/4 cup (150 grams) plain whole milk Greek yogurt
- 1/4 cup (50-55 grams) oil
- 6 Tbsp (75 grams) brown sugar
- 1 tsp vanilla extract
- 3/4 cup (60 grams) old fashioned oats
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cardamom
- 1/4 tsp salt
- 3/4 cup (90 grams) whole wheat flour
- 1/4 cup (30 grams) all purpose flour
- 1 medium-size apple, peeled and cut into small dice or shredded
Preheat your oven to 350ºF and lightly grease a 8 1/2 x 4 1/2 inch loaf pan. Set aside.
In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, oil, sugar, and vanilla, mixing until smooth.
Stir in the oats, baking soda, spices, and salt. Spoon in the flour and give it a few stirs before adding in the diced apple. Fold everything together gently until just combined.
Transfer the batter to the prepared loaf pan, spreading it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If you find the top browning too quickly, make a little tent out of aluminum foil, and lightly place it over the top of the pan at around 25 minutes.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.