Do you have room for any more sweets? I hope you do. Because there are a lot of cookies in your near future, some of which you’ll find here. And because this Apple Molasses Bread (from Eating Is Art) is just the loveliest thing – it errs on the less-sweet side of the sugar spectrum, and with all of those bits of apple nestled into its soft crumb, it is somewhat wholesome too. The apples and applesauce keep it perfectly moist, and the molasses provides this fantastic, subtle complexity that rounds everything out nicely. Plus, molasses is good for you! It’s got minerals.
It’s a perfect homemade gift too: I made three mini-loafs with this recipe.
APPLE MOLASSES BREAD
adapted from Eating Is Art
1.5 cups white whole wheat flour
1/2 cup all purpose flour
2 teaspoons baking powder
1 teaspoon sea salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cardamom
6 tablespoons olive oil (or butter, room temp)
6 tablespoons light brown sugar
1/4 cup molasses
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup unsweetened applesauce
2 apples, cored and diced (I never peel the skins but you can if you prefer)
Preheat oven to 325 degrees.
Grease a 9×5 inch loaf pan, or three 4.5×2.5 inch mini loaf pans.
In a medium bowl, whisk together the flours, baking powder, spices and salt.
In a separate, larger bowl, blend the oil (or butter) and brown sugar until fluffy. Add molasses and mix until combined. Add the eggs and the vanilla and beat. Add the applesauce. Slowly fold in the flour mixture, beating thoroughly. Lastly, fold in the diced apples.
Transfer to your pan(s) and bake for about 1 hour and 10 minutes, until a toothpick inserted in the middle comes out clean.