Apple Pie Bread

Apple Pie Bread
  • Baking spray with flour
  • 2/3 cup granulated sugar 
  • 1/2 cup plain whole-milk Greek yogurt
  • 2 large eggs
  • 2/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 7 tablespoons unsalted butter, melted, divided
  • 1 cup all-purpose flour, plus 1 tablespoon, divided
  • 3/4 cup whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon apple pie spice
  • 1/2 teaspoon salt
  • 1 large Granny Smith apple, diced (1/4-inch; about 1 cup)
  • 1/2 cup coarsely chopped walnuts
  • 3 tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamonPreheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with baking spray. Stir granulated sugar, yogurt and eggs together in a large bowl until well combined. Add applesauce, vanilla and 6 tablespoons melted butter; stir well to combine and set aside. Whisk 1 cup all-purpose flour, whole-wheat flour, baking soda, apple pie spice and salt in a medium bowl. Add chopped apple and stir until the pieces are evenly coated. Add the flour-apple mixture to the egg mixture; stir until just combined. Spoon into the prepared loaf pan. Combine walnuts, brown sugar, cinnamon and the remaining 1 tablespoon each melted butter and all-purpose flour in a small bowl. Sprinkle evenly on the batter in the pan. Bake until a wooden pick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool in the pan for 10 minutes. Gently turn out onto a wire rack; let cool completely, about 1 hour. Serves 12

    Make-ahead Tip: The bread will keep, well wrapped, at room temperature for up to 3 days or in the freezer for up to 4 months.

    Nutritional Information: 253 calories; 11.6 g total fat; 50 mg cholesterol; 220 mg sodium; 33.9 g carbohydrates; 2.2 g fiber; 5 g protein