Making apple bread
Had lots of apples and needed to get rid of them, so I decided to make some apple bread. I knew if I mentioned it, someone would want the recipe, and since I had already typed it for Paulette (who tasted it last year in Frankenmuth and wanted to make it for her mom for Christmas), I decided I'd post it. This is from the cookbook, "On Your Way," that was written by a woman in my MMPC support group the year I had my surgery.
APPLE BREAD WITH CRUMB TOPPING
1 c. all-purpose flour
1/2 c. whole-wheat flour
1/2 c. whey protein powder (I use AnyWhey ... it must be tasteless)
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 (I never peel them)
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 9x5 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.
My own note: I also added some cinnamon this time to the batter. You could also add raisins or dried cranberries. I usually double the batch; I always use silicon baking pans, which means you don't have to spray them.
APPLE BREAD WITH CRUMB TOPPING
1 c. all-purpose flour
1/2 c. whole-wheat flour
1/2 c. whey protein powder (I use AnyWhey ... it must be tasteless)
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 (I never peel them)
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 9x5 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.
My own note: I also added some cinnamon this time to the batter. You could also add raisins or dried cranberries. I usually double the batch; I always use silicon baking pans, which means you don't have to spray them.
It is good, and I bring it to work and foist it on my non-calorie counting coworkers ... don't tell anyone what's in it and they love it too.
Because of the protein, the whole wheat flour, it's higher in fiber and lower in carbs.
I guess I've been told it's better to eat some bread in moderation because you get the fiber and that helps your system. Don't eat a lot of it, but because I have IBS, I do need the grain to keep everything moving smoothly. A well-balanced diet is important.
Because of the protein, the whole wheat flour, it's higher in fiber and lower in carbs.
I guess I've been told it's better to eat some bread in moderation because you get the fiber and that helps your system. Don't eat a lot of it, but because I have IBS, I do need the grain to keep everything moving smoothly. A well-balanced diet is important.
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