Previously posted apple bread recipe
A while back someone I think was on this board posted an apple bread recipe. It sounded so good but I forgot to make a copy of it. Now my 93 yr old mom wants some of her mothers apple bread and we cannot find the recipe and this one was for a moist dense bread that sounded like grammas. At 93 and not doing well anymore my mom decides she wants something we move heaven and earth to make sure she gets it !! Especially food as she isn't eating real well and weights less than 90#
Can anyone tell me who posted or where it is? I tried using search but no luck.
Can anyone tell me who posted or where it is? I tried using search but no luck.
Yojo,
Is this the one? I don't know who posted it, but I pasted and copied it and kept it.
APPLE BREAD WITH CRUMB TOPPING Apple Bread 1 c. all-purpose flour 1/2 c. whole wheat flour 1/2 c. whey protein flour (I use Any Whey) 2 tsp. baking powder 1/2 tsp. baking soda a pinch of salt 1 c. Splenda 1/2 c. unsweetened applesauce 2 eggs 2 tsp. vanilla 3 medium apples, peeled and chopped 1/4 c. finely chopped walnuts In a large mixing bowl, combine the first six ingredients. In a blender, combine the Splenda and the wet ingredients and stir this into the dry ingredients. Fold in the chopped apples and walnuts. If using, sprinkle the topping crumbs over the batter. Bake the bread in a sprayed 9" x 5" loaf pan at 350 degrees for 60 to 70 minutes. Cool 10 minutes before removing the loaf to a wire rack to cool completely. Crumb topping 1 Tbsp. butter 1 tbsp. all-purpose flour 1 tbsp. dry quick oats 1 tbsp. Splenda 1/2 tsp. cinnamon Combine all the ingredients with a fork or pastry cutter until they form crumbs.
Recipe note: This recipe makes a 9" x 5" loaf yielding 18 (1/2 inch) slices at 86.3 cals., 4.5 g of protein, 2.7 g of fat and 16.8 g of net carbs each with the crumb topping.
One note from me: The crumb topping when I made it didn't really turn into crumbs, but it was still good; maybe I didn't work it long enough. Also, I didn't use a blender to mix the wet ingredients, just mix it in a bowl with a spoon and it worked out fine.
Is this the one? I don't know who posted it, but I pasted and copied it and kept it.
APPLE BREAD WITH CRUMB TOPPING Apple Bread 1 c. all-purpose flour 1/2 c. whole wheat flour 1/2 c. whey protein flour (I use Any Whey) 2 tsp. baking powder 1/2 tsp. baking soda a pinch of salt 1 c. Splenda 1/2 c. unsweetened applesauce 2 eggs 2 tsp. vanilla 3 medium apples, peeled and chopped 1/4 c. finely chopped walnuts In a large mixing bowl, combine the first six ingredients. In a blender, combine the Splenda and the wet ingredients and stir this into the dry ingredients. Fold in the chopped apples and walnuts. If using, sprinkle the topping crumbs over the batter. Bake the bread in a sprayed 9" x 5" loaf pan at 350 degrees for 60 to 70 minutes. Cool 10 minutes before removing the loaf to a wire rack to cool completely. Crumb topping 1 Tbsp. butter 1 tbsp. all-purpose flour 1 tbsp. dry quick oats 1 tbsp. Splenda 1/2 tsp. cinnamon Combine all the ingredients with a fork or pastry cutter until they form crumbs.
Recipe note: This recipe makes a 9" x 5" loaf yielding 18 (1/2 inch) slices at 86.3 cals., 4.5 g of protein, 2.7 g of fat and 16.8 g of net carbs each with the crumb topping.
One note from me: The crumb topping when I made it didn't really turn into crumbs, but it was still good; maybe I didn't work it long enough. Also, I didn't use a blender to mix the wet ingredients, just mix it in a bowl with a spoon and it worked out fine.
I posted the recipe; it's from a book I got at MMPC's bariatric center called "On Your Way." It was written by another WLS patient who had her surgery about the same time I did; I met her in support group. Here's another recipe that's pretty good too, for sour cream apple muffins.
SOUR CREAM APPLE MUFFINS
1 c. all-purpose flour
2/3 c. Splenda
1/2 c. whole-wheat flour
1/2 c. whey protein powder
1 tbsp. baking powder
3/4 tsp. baking soda
1tsp. cinamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 c. finely chopped walnuts
2 tbsp finely chopped raisins (I never chopped the raisins; I just tossed whole raisins in ... who chops raisins?)
2 c. chopped unpeeled apples (about 2 large)
1 1/2 c. fat-free sour cream
2 beaten eggs
1/4 c. unsweetened applesauce
In a large mixing bowl, combine the first 13 ingredients. In a smaller bowl, combine the remaining ingredients and add this mixture to the large mixing bowl, stirring just until everything is moistened. Bake in 15 sprayed muffin cups at 375 degrees for 20 to 25 minutes. Cool for 5 minutes before removing the muffins from the pans.
Recipe note: This recipe makes 15 muffins at 112.6 cals, 5.7 g of protein, 2.1 g of fat and 18 g of net carbs each.
SOUR CREAM APPLE MUFFINS
1 c. all-purpose flour
2/3 c. Splenda
1/2 c. whole-wheat flour
1/2 c. whey protein powder
1 tbsp. baking powder
3/4 tsp. baking soda
1tsp. cinamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 c. finely chopped walnuts
2 tbsp finely chopped raisins (I never chopped the raisins; I just tossed whole raisins in ... who chops raisins?)
2 c. chopped unpeeled apples (about 2 large)
1 1/2 c. fat-free sour cream
2 beaten eggs
1/4 c. unsweetened applesauce
In a large mixing bowl, combine the first 13 ingredients. In a smaller bowl, combine the remaining ingredients and add this mixture to the large mixing bowl, stirring just until everything is moistened. Bake in 15 sprayed muffin cups at 375 degrees for 20 to 25 minutes. Cool for 5 minutes before removing the muffins from the pans.
Recipe note: This recipe makes 15 muffins at 112.6 cals, 5.7 g of protein, 2.1 g of fat and 18 g of net carbs each.
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