Delightful Apple Oatmeal Quick Bread: Your Go-To Wholesome Recipe
Discover a truly simple and satisfying apple quick bread, thoughtfully prepared with wholesome whole wheat pastry flour, and generously studded with hearty rolled oats, tender apple pieces, and crunchy toasted walnuts. This recipe transforms everyday ingredients into an extraordinary baked treat.
The Comforting Art of Baking: A Therapeutic Escape
For many, including myself, the act of cooking and baking transcends mere sustenance; it’s a profound form of therapy. There’s a unique joy in taking raw ingredients and transforming them into something tangible, delicious, and consistent. The familiar rhythm of mixing, the comforting aromas filling the kitchen, and the anticipation of a delightful outcome offer a soothing escape from the everyday hustle. It’s a process that is both grounding and incredibly rewarding, providing a sense of accomplishment with each successful creation.
While I cherish the complexities of homemade sourdough bread, my heart often returns to the simplicity and instant gratification of quick breads. Staples like banana bread and pumpkin bread are always in rotation, but this Apple Oatmeal Quick Bread has quickly risen to become a new, undisputed family favorite.
Though its warming spices and rich flavors inherently evoke the cozy feelings of fall and winter, this apple quick bread is remarkably versatile. Its wholesome ingredients and comforting taste make it a perfectly acceptable and delicious treat to enjoy all year long. Imagine a slice with your morning coffee, a midday snack, or a light dessert – it fits every occasion beautifully.
Crafting the Perfect Apple Quick Bread: A Homage to Classic Flavors
This particular Apple Quick Bread draws its inspiration from a beloved Dorie Greenspan recipe, one that I fondly recall baking countless times throughout my youth. My rendition, however, streamlines the preparation, making it even easier to whip up. It also boasts a noticeably more delicate, cake-like crumb, a quality attributed to the thoughtful inclusion of whole wheat pastry flour. Furthermore, it relies on readily available, everyday pantry staples, ensuring that a batch of this comforting bread is never out of reach.
There’s an undeniable magic in a freshly baked quick bread – especially one as richly textured and flavorful as this. Each slice is a symphony of flavors and textures, with the wholesome chewiness of oats, the tender sweetness of chopped apple pieces, the satisfying crunch of toasted walnuts, and a delicate dusting of turbinado sugar for a sparkling finish. It’s these simple yet profound pleasures that truly have the power to brighten your day and fill your home with an inviting, warm aroma.
Expert Tips for Baking and Enjoying Your Apple Quick Bread
As is often the delightful case with many quick breads, this apple quick bread doesn’t just taste good on baking day; it actually improves significantly in flavor and texture a day or two later. This makes it an ideal make-ahead treat, allowing you to savor its wholesome goodness throughout the week.
Ingredient Spotlight: The Wholesome Foundation
Baking Tip: The Magic of Whole Wheat Pastry Flour
Whole wheat pastry flour is my absolute favorite whole grain baking flour for recipes like this quick bread. Its secret lies in its lower protein percentage compared to regular whole wheat flour. This lower protein content is crucial for achieving a light, tender, and delicate crumb – qualities highly desirable in baked goods such as quick breads, muffins, cakes, and pancakes, where excessive gluten development would result in a tough texture.Flour Substitution Tip: Flexibility in Your Pantry
If whole wheat pastry flour isn’t readily available or you prefer not to purchase a specialized flour, fear not! You can easily substitute it with an equal amount (and for best results, measure by weight) of unbleached all-purpose flour. While the nutritional benefits of the whole grain will be slightly reduced, the taste and texture of your quick bread will still be wonderfully delicious.
Choosing the Right Apples and Enhancing Flavors
The type of apple you choose can significantly impact the final flavor and texture of your quick bread. For baking, firm, slightly tart apples that hold their shape well are ideal. Varieties like Pink Lady, Honeycrisp, Fuji, or Granny Smith are excellent choices. They provide a pleasant tartness that balances the sweetness of the bread and prevents it from becoming mushy during baking. Peeling the apples is recommended for a smoother texture, and chopping them into ½-inch pieces ensures they are evenly distributed and cook through perfectly.
The Role of Oats and Walnuts
Old-fashioned rolled oats not only add a wonderful chewy texture and a boost of fiber but also contribute to the wholesome, hearty character of this quick bread. Their mild, nutty flavor complements the apples and spices beautifully. As for walnuts, toasting them beforehand is a small step that yields a huge flavor payoff. Toasting brings out their inherent nuttiness, making them more aromatic and adding an extra layer of depth to the bread’s flavor profile.
How to Store Apple Quick Bread for Maximum Freshness
One of the many charms of this Apple Quick Bread is that its flavor and texture actually develop and improve over the first day or two after baking. This means you can enjoy it fresh from the oven, or let it sit overnight for an even more exquisite taste experience.
To ensure your quick bread stays perfectly moist and delicious, allow it to cool completely before storing. Once cooled, transfer the loaf to a large, airtight Ziploc bag or container. For an extra step to prevent any undesirable gumminess on the surface (which can happen as moisture escapes baked goods), place a single sheet of paper towel directly on top of the loaf before sealing. This simple trick helps absorb any excess moisture, keeping your bread wonderfully fresh for up to 3 to 4 days at room temperature.
For longer storage, this quick bread freezes beautifully. While I haven’t personally tested every batch for freezing, the ingredients and texture indicate it will hold up exceptionally well. To freeze, wrap the cooled loaf tightly in plastic wrap, then add another layer of aluminum foil or place it in a freezer-safe Ziploc bag. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy, simply thaw the bread at room temperature for a few hours before slicing and serving. You can even warm individual slices slightly in a toaster oven for a “freshly baked” feel.
Apple Oatmeal Quick Bread
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Equipment
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USA Pan 9 x 5 inch Loaf Pan
Ingredients
- 1¼ cups (150 g) whole wheat pastry flour (or unbleached all-purpose flour)
- ½ cup (45 g) old-fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of ground cloves
- ⅔ cup (130 g) dark brown sugar lightly packed
- 2 large eggs room temperature
- ⅓ cup (80 mL) avocado oil (or vegetable oil)
- ½ cup (115 g) unsweetened applesauce
- ½ teaspoon pure vanilla extract
- zest 1/2 lemon optional, for brightness
- 1 large apple (7 oz; 200 g) such as Pink Lady, peeled, cored, and chopped into ½-inch pieces
- ⅓ cup (45 g) walnuts toasted and roughly chopped
- 1 tablespoon (15 g) turbinado sugar for sprinkling on top
Instructions
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Prepare your pan: Preheat your oven to 350°F (176°C) and ensure an oven rack is placed in the center position. Lightly grease a 9-inch x 5-inch (23 x 13 cm) loaf pan with baking spray, then line it with parchment paper, leaving an overhang on the longer sides. This overhang will act as handles, making it incredibly easy to lift and remove your baked quick bread from the pan later. Set the prepared pan aside.
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Combine dry ingredients: In a medium-sized bowl, thoroughly whisk together the whole wheat pastry flour (or all-purpose flour), old-fashioned rolled oats, baking powder, baking soda, kosher salt, ground cinnamon, ground nutmeg, and a pinch of ground cloves. Make sure there are no lumps and the spices are well distributed.
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Mix wet ingredients: In a separate, large bowl, whisk together the dark brown sugar and eggs for about 1 minute, or until the mixture becomes visibly lighter in color and lightly frothy. Next, add the avocado oil (or vegetable oil), unsweetened applesauce, pure vanilla extract, and the optional lemon zest. Continue whisking until all these wet ingredients are fully combined and the mixture is smooth.
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Combine wet and dry: Pour the dry ingredient mixture into the wet ingredients. Gently whisk until the flour is just incorporated and no streaks of dry flour remain. Be careful not to overmix, as this can lead to a tough quick bread. Using a rubber spatula, carefully fold in the chopped apple pieces and the chopped, toasted walnuts until they are evenly distributed throughout the batter. Transfer the finished batter into your greased and parchment-lined loaf pan. Smooth the top with the spatula and gently tap the loaf pan on your countertop a couple of times to release any trapped air bubbles. Finally, sprinkle the turbinado sugar evenly over the top of the batter; this will create a lovely crunchy crust.
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Bake and cool: Bake for 40 to 50 minutes. The quick bread is done when a toothpick inserted into the very center comes out clean. Note that you might see a few small, moist crumbs from the apples, which is perfectly normal. Once baked, remove the pan from the oven and place it on a wire rack. Allow the bread to cool in the pan for 5 to 10 minutes before carefully using the parchment paper overhang to lift it out and transfer it directly to the wire rack to cool completely.
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Serve and enjoy: Ensure the quick bread has cooled down sufficiently before attempting to slice it. For the cleanest slices and to prevent tearing, it is always best to use a serrated knife. Important Note: While delicious on the day it’s baked, many find that the texture and flavor of this quick bread truly deepen and improve on the second day.
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Storage Tips: To keep your Apple Oatmeal Quick Bread fresh and prevent it from becoming sticky or overly moist, place a fresh paper towel on the surface of the cooled loaf. Then, wrap the entire loaf tightly in aluminum foil and place it inside an airtight Ziploc bag or a sealed container. Store at room temperature for up to 3-4 days. For longer storage, see detailed freezing instructions above.
Additional Tips for Success:
- How to Toast Walnuts: Toasting nuts enhances their flavor significantly. To do so, spread the walnuts evenly in a single layer on a small baking sheet. Bake them in a preheated oven at 350°F (176°C) for 5 to 10 minutes, making sure to stir them halfway through. Keep a close eye on them, as they can burn quickly. They are ready when they are golden brown and emit a fragrant, nutty aroma. Immediately transfer them to a bowl or plate to cool completely before chopping and adding them to the batter. This stops the cooking process and prevents them from over-toasting.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until the flour disappears. Overmixing develops gluten, leading to a tougher bread. A few small lumps are perfectly fine!
- Room Temperature Eggs: Using room temperature eggs helps them incorporate more evenly into the batter, creating a smoother emulsion and a more consistent crumb.
Nutrition Information (per serving):
Serving: 1slice, Calories: 147kcal, Carbohydrates: 25g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 41mg, Sodium: 262mg, Fiber: 3g, Sugar: 7g