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5 from 2 votes

Whole Grain and Almond Pulp Apple Quick Bread Recipe

Servings: 1 8 ½ X 4 ½ -INCH LOAF
Author: Pamela

Ingredients

  • ¼ cup unrefined coconut oil* melted plus additional for greasing pan
  • ½ cup 100% pure maple syrup Grade A or Grade B
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup whole wheat pastry flour or whole spelt flour
  • ¾ cup almond pulp from 1 cup soaked almonds used for almond milk
  • 1 teaspoon baking soda
  • ½ teaspoon aluminum-free baking powder
  • ½ teaspoon fine grain sea salt
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 ½ cups diced peeled apple, about 1 large
  • ½ cup chopped walnuts or pecans
  • ½ cup pitted diced dates (or you can use raisins)

Instructions

  • Preheat oven to 350 degrees. Lightly grease an 8 ½ “ x 4 ½ “ loaf pan, or if aluminum, grease it and line it with parchment paper.
  • In a blender, process the oil, maple syrup, eggs and vanilla until combined. This helps to emulsify the oil and keeps your bread from being greasy.
  • In a mixing bowl, whisk together the flour, almond pulp, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Stir the wet ingredients into the dry. Fold in the apple, walnuts, and dates. Pour into the prepared pan.
  • Bake for 50-60 minutes or until a tester inserted in the center comes out clean. Cool slightly, about 10 minutes. Remove from pan and cool completely.
  • You can also make these in standard muffin tins and bake for about 20—25 minutes. This will yield 12 muffins.
  • After one day, best stored in the refrigerator.

Notes

*I haven't tested it, but I'm sure olive oil would also work.