Dutch Apple Bread
Here we replaced butter and whole eggs with canola oil and egg whites, substituted buttermilk (or yogurt) for sour cream, and used half as many nuts as traditional apple bread recipes.Yield: 2 loaves, 8 slices each
Active Time: 30
Total Time: 70
- 1/3 cup whole-wheat flour
- 1/4 cup brown sugar
- 3/4 teaspoon ground cinnamon
- Pinch of salt
- 1/4 cup chopped walnuts
- 1 tablespoon frozen apple-juice concentrate, thawed
- 1 tablespoon canola oil
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar, or 1/2 cup Splenda Sugar Blend for Baking, divided
- 1 cup buttermilk, or nonfat plain yogurt
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 cup whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups chopped peeled apples, (2 medium)
- To prepare streusel: Combine 1/3 cup flour, brown sugar, 3/4 teaspoon cinnamon and pinch of salt in a small bowl. Stir in walnuts. Drizzle apple-juice concentrate and 1 tablespoon oil over dry ingredients and rub in with your fingers until crumbly. Set aside.
- Preheat oven to 350°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
- To prepare bread: Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/2 cup granulated sugar (or 1/4 cup Splenda), beating until stiff peaks form.
- Combine buttermilk (or yogurt), 3 tablespoons oil and vanilla in a small bowl. Whisk the remaining 1/2 cup sugar (or 1/4 cup Splenda), all-purpose flour, 1 cup whole-wheat flour, baking powder, baking soda, 1/2 teaspoon salt and 1 teaspoon cinnamon in a large bowl. Make a well in the center of the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Fold in apples, then the beaten whites. Spoon the batter into the prepared pans, smoothing the tops. Sprinkle with the reserved streusel. Bake the loaves until lightly browned and a skewer inserted in the center comes out clean, 35 to 45 minutes. Cool in the pans on a wire rack for 10 minutes. Remove from the pans and finish cooling on the rack.
Tips & Notes
- Make Ahead Tip: Wrap well and store at room temperature for up to 2 days or freeze for up to 1 month.
Nutrition Per Serving
|fat||5 g (1 g sat, 2 g mono)|
Nutrition Bonus Selenium (17% daily value).
Carbohydrate Serving 2
Exchanges 1 starch, 1 other carbohydrate, 1 fat