Secret Recipe Club--Apple Cinnamon Bread

(Can't you just imagine some chopped pecans on the top of this as well? I know I can)

I've made a lot of quick breads--banana, pumpkin, chocolate. I love them all, but this month for the Secret Recipe Club I realized that I had a gaping hole in my repertoire--Apple Cinnamon Bread. I realized this as I was scrolling through Renee's Kitchen Adventures. There it was--a recipe for a quick bread with cinnamon and apples, and that little light went off--the little light that says, "You really need this in your life." I mean, it's fall--it's time to give the people what they want. And the people want delicious comforting sweet (but not too sweet) bread that has grated apple and cinnamon and nutmeg. At least that is what the people want if they live in this house.

I loved so much about this bread. It's definitely on the healthy-ish side. It has fruit, yogurt, the potential for whole wheat. Also, there's not a truck load of sugar in it, which I appreciated. Though perhaps I should warn you that if you're used to intensely sweet quick breads, this one is only mildly sweet, so be prepared for that or jack up the sugar if that's your thing. I'm not here to judge--only to encourage you to get your autumn on and make this bread.

Apple Cinnamon Quick Bread
adapted from Renee's Kitchen Adventures
Makes 1 loaf
prep time: 10 minutes
Cook time: 60 minutes
Cost: $1.90
flour: .30, sugar: .15, apples: .70, eggs: .20, yogurt: .35, oil: .05, spices: .15

2 C all purpose flour (I think it would be amazing with 1 1/2 C all purpose and 1/2 C whole wheat, but we were out of whole wheat)
1/2 C brown sugar, packed
1 1/2 tsp cinnamon
1/2 tsp nutment
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt (I just used regular salt whatever that is)
2 C grated apples (peels and cores removed--this is about 2 apples)
2 eggs
3/4 C plain Greek yogurt
1/4 C canola oil
1 Tbsp lemon juice
1 Tbsp turbinado sugar for topping, optional

Preheat oven to 350 degrees. Coat a loaf pan with spray. Renee used a 9x5x3 inch pan. I used the size down, which is 7x3xsomethingorother--still a large loaf pan, not a mini, but not as large as Renee's.

Combine flour, sugar, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside.

In medium bowl, combine apples, eggs, yogurt, canola oil, and lemon juice. Stir to combine. Pour wet ingredients into dry ingredients and stir just until combined. Don't over mix. And you really just need a spoon--no beaters or mixer required.

Pour batter into prepared pan and sprinkle with rubinado sugar if you want (this was a hit with my kids. Bake for one hour (mine was done and perfect at EXACTLY one hour, but you should test it with a toothpick--or fork for the unrefined--to be sure there's no uncooked batter lurking in the middle). Let cool in pan for 10 minutes. Then remove to cool completely.

This is even better and more apple-y the next day, but that didn't stop my kids from porking out on it soon after it came out of the oven on the first day.

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