Recipe type: Dessert
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Tart apples, including Granny Smiths, pippins and Gravensteins, work best for baking. Save sweeter apples such as Red and Golden Delicious, McIntosh and Winesap for eating out of hand. All apples are high in fiber, water and pectin, which helps lower cholesterol levels, and are a good source of vitamin C.
- 2 cups grated, packed tart apples (about 3)
- 2 tablespoons lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1/4 cup light brown sugar
- 2 tablespoons margarine, melted
- 2 tablespoons nonfat milk
- 1 egg
- 2 cups unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup chopped walnuts
- Preheat an oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with nonstick cooking spray.
- In a medium bowl, combine the apples, lemon juice and lemon zest. Stir to mix well. In a large bowl, whisk together the brown sugar, honey, margarine, milk and egg. Stir in the apple mixture. In another large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Make a well in the center of the dry ingredients. Pour the apple mixture into the well and fold together until blended. Fold in the walnuts.
- Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. If it begins to over-brown during cooking, cover the top of the bread with foil. Cool for 10 minutes.
- To serve, cut into 8 slices. One serving is 1 slice. Store in an airtight container in the freezer for up to 3 months.
Serving size: 1 slice Calories: 272 Fat: 7g Saturated fat: 1g Carbohydrates: 49g Fiber: 2g Protein: 5g Cholesterol: 27mg
For a heartier texture, dice the apples instead of grating them. For an aromatic change of pace, add a 1/4 teaspoon of ground allspice, nutmeg or ginger along with the cinnamon.