Apple Bread
This simple and delicious Apple Bread is the perfect lightened-up fall baking recipe to satisfy your taste buds and make your kitchen smell amazing. Perfect to serve for breakfast, brunch, as a snack, or as a tasty potluck crowd-pleaser! The bread is moist and fluffy and full of autumn spices and sweet, juicy chunks of apple. Although this recipe uses less sugar than many of the similar recipes out there, I think you’ll find it’s just sweet enough! Each slice of Apple Bread is just 120 calories or 4 WW Points on the current Weight Watchers program (or 5 Points if following the diabetic WW program)! I love that I almost always have all the ingredients to make this recipe on hand in my kitchen and it’s so easy to make you can make Apple Bread whenever you’re in the mood! To view your current WW Points for this recipe and track it in the WW app or site, click here!
Ingredient Notes
- Apples: I honestly think any crisp, crunchy apple that’s recommended for baking will be delicious in this bread. Honeycrisp, Fuji, Empire, Jonagold, Cortland, Braeburn, and Granny Smith are all good for baking. I usually use Empire or Honeycrisp because those are also the varieties I usually have on hand for eating!
- Alternative Sweeteners: I haven’t personally tried making this using a zero-calorie sweetener in place of sugar, but I feel confident that it would work out just fine. Just make sure the sweetener you’re using has a 1:1 substitution ratio with sugar so that the sweetness level isn’t off.
- Add-Ins: I think walnuts or pecans would be great in this if you’d like to add nuts! Raisins could also be a tasty addition. Keep in mind that either of these add-ins will of course affect the nutrition information/WW points listed if you’re tracking either.
Storage Tips:
You can store this Apple Bread by placing it on a paper towel in an airtight container and leaving it on the counter for 4-5 days, or by putting the container in the refrigerator.
To Freeze:
I love how easily this Apple Bread comes together, and it’s great to bake once and eat for a few days straight! You can also freeze it by just wrapping the loaf or individual slices in plastic wrap once they’re completely cool and putting them in a freezer bag. You can either defrost them to room temp or heat them up in the microwave before eating.
Want more easy, tasty, lightened up baked goods?
Looking for more tasty varieties of lightened up muffin and quick bread recipes? Check out my Pumpkin Cream Cheese Swirl Muffins, Carrot Cake Bread with Cream Cheese Glaze, Blueberry Bread, Banana Zucchini Muffins, Pineapple Upside Down Baked Oatmeal Singles, Morning Glory Muffins, Strawberry Rhubarb Muffins, Carrot Muffins, Chocolate Raspberry Muffins, Apple Cinnamon Muffins, Banana Blueberry Muffins, Pumpkin Zucchini Muffins, and more in the Muffins section of my recipe index!
Apple Bread
Ingredients
- 1 large egg
- 1 cup unsweetened applesauce
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 4 tablespoons light butter, melted (I use Land O’Lakes light butter spread with canola oil in the tub)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 ½ cups peeled and chopped apple
Instructions
- Pre-heat the oven to 350 degrees. Mist a 9” x 5” loaf pan with cooking spray and set aside.
- In a large mixing bowl, add the egg, applesauce, sugar, and vanilla extract and stir together until well combined. Add the melted butter and stir together.
- In a separate mixing bowl, add the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and cloves and whisk until combined. Add the dry ingredients to the wet ingredients and stir together until just combined into a batter. Stir the chopped apples into the batter until combined.
- Pour the batter into the prepared loaf pan. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
- Transfer the bread in the loaf pan to a wire cooling rack and cool in the pan for 10 minutes. After the 10 minutes, invert the pan to release the bread onto the cooling rack and then flip it over so that it’s right side up. Allow the bread to rest directly on the rack until cool. Once the bread is cool, slice the loaf into 12 (3/4” thick) slices.
Notes
120 calories, 22 g carbs, 9 g sugars, 2 g fat, 1 g saturated fat, 2 g protein, 1 g fiber, 183 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
2 per (1 slice) serving (P+ calculated using the recipe builder in the WW app)
