Apple Snickerdoodle Bread
Delightfully soft and moist apple snickerdoodle bread! Made with whole wheat flour, applesauce and grated apple, it’s absolutely perfect for the season served with a cup of coffee or tea. Finished with a cinnamon sugar topping. Dairy free.
Apple. Snickerdoodle. Bread.
Delightfully moist, perfectly textured, full of the most wonderful flavors of the season! Warm cinnamon, sweet apples, crunchy pecans.
Yes, this is so how we do fall baking.
It’s dense but not at all heavy, and bakes up just so wonderfully moist – without any of those dreaded dry edges (we’re talking even the very end pieces are just as good as the middle).
It’s not as high and gorgeously domed as some other loaves, but lemme just say that it more than makes up for that in taste.
And as for the ingredients? I find that they strike the perfect balance between indulgence and some healthier swaps – i.e. exactly what I am looking for during the holiday season.
We have some white whole wheat flour, unsweetened applesauce, yogurt (for that sort of snickerdoodle-y slight tang) AND some grated fresh apple.
All of which is balanced out by some regular all-purpose flour to keep the loaf light, pure cane sugar and of course the sweet, delicious, crunchy cinnamon sugar topping that is a must for snickerdoodle anything!
I know everyone is already all pumpkin this and pumpkin that. But friends, please don’t skip this apple snickerdoodle bread. The pumpkin can wait! Well, at least for a few more days.
Tips & Tricks For This Apple Snickerdoodle Bread
- First up. Let’s talk measuring your ingredients. Use dry measuring cups for the yogurt and applesauce. Because these are both semi-liquid ingredients, then don’t level off well in liquid measuring cups.
- As for the flours, I would encourage you to scoop them with a spoon into your measuring cup and then level off. Otherwise you’ll likely use too much.
- Along those lines, please stick with the white whole wheat flour for this recipe. Regular whole wheat flour is heavier and will not behave exactly the same.
- The original recipe that I based this bread off calls for melted butter (instead of the melted coconut oil listed below). So you can absolutely use melted unsalted butter if you don’t need to keep this dairy free.
- And lastly! Because this bread is so moist, I find that it only keeps well for about 2 to 3 days. If you aren’t going to enjoy it all in that time, I would freeze the extra slices for later.
Additional Quick Bread Recipes You Might Enjoy!
- Healthy Spiced Sweet Potato Bread
- Orange Poppy Seed Zucchini Bread
- Olive Oil Banana Bread
- Pumpkin Olive Oil Bread
- Chocolate Sweet Potato Bread
- Healthy Maple Gingerbread Loaf
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the loaf:
- ½ cup unbleached all-purpose flour
- ½ cup white whole wheat flour
- ½ cup pure cane sugar
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup melted coconut oil, cooled slightly*
- ⅔ cup unsweetened applesauce, at room temp
- ⅓ cup plain dairy free yogurt (or regular yogurt), at room temp
- 1 large egg, at room temp
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup grated and squeezed apple**
For the topping:
- 2 tablespoons pure cane sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons chopped raw pecans (optional)
For the loaf:
- Preheat the oven to 300ºF. Grease a 9x5 inch loaf pan with nonstick spray and set aside.
- In a large bowl, whisk together the all-purpose flour, white whole wheat flour, sugar, cinnamon, baking powder, baking soda and sea salt. In a medium bowl, whisk together the coconut oil, applesauce, yogurt, egg, vanilla extract and almond extract until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Gently fold in the grated apple. Transfer the batter to the prepared pan and spread evenly with a spatula.
For the topping:
- In a small bowl, mix together the sugar and cinnamon. Sprinkle evenly over the batter, along with the chopped pecans.
- Bake for about 45 minutes to 1 hour, or until a cake tester inserted into the middle of the loaf comes out clean.
- Set the pan on a wire rack and allow to cool completely. Carefully loosen the edges of the loaf with a butter knife and then invert out of the pan. Slice and serve!
*Be sure to melt the coconut oil first and then measure out the correct amount. Otherwise you may use too much.
**Grate about 1 medium-large apple (no need to peel first) on a box grater. Place the grated apple in a dishtowel and squeeze to remove excess moisture. Use your fingers to separate the apple pieces and then measure out the required ½ cup.
Adapted from The Faux Martha's Browned Butter Pumpkin Bread
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 177 Total Fat: 7g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 19mg Sodium: 219mg Carbohydrates: 26g Fiber: 2g Sugar: 16g Protein: 3g