This is one of my FAVORITE sweet breads of all time – Chunky Apple Bread. It’s got the perfect balance between bread, fruit, and nuts and it’s not overly sweet.
When you smear some butter on this bread while it’s warm and take a bite, you’ll find yourself trying to strategize ways so that no one else can have any. “Sharing is caring” does not apply here. Kidding y’all. But in all seriousness, this is also a special bread in our house because we love to have it for Christmas breakfast. It’s one of those traditions that I look forward to it all year.
I know when you read the ingredient list for my chunky apple bread you are going to turn up your nose at the mayonnaise. I get it. And normally, mayo makes me want to yak. It’s a weird ingredient, but trust me here. Have I steered you wrong yet? You won’t know it’s there and it keeps the bread really moist. If you really don’t want to add it, you can sub yogurt or even sour cream.
Use a full 2 cups of chopped apples, 1 overflowing cup of both raisins and nuts.
It will seem like a lot, but it’s not really since this is for two loaves of chunky apple bread. Normally, I’m a tight wad and don’t like to add too much dried fruit and nuts to recipes. Because those are not cheap ingredients… y’all know that I have a tendency to cut down on expensive ingredients. But no skimping today, my friends! No skimping on this bread, honey.
If you try to cut it before it cools down, it will make a clumpy mess.
I heard this through the grapevine because I’m super patient and would never do this. I mean, y’all know me – I would never, EVER cut into a warm loaf of bread. Never. *Cough, cough.* Ahem.
It’s always the perfect time to be a good neighbor, and share a loaf of chunky apple bread with a friend. I promise after tasting this delicious bread, they’ll be a friend for life.
Chunky Apple Bread
- 4 eggs
- 2 cups sucanat
- ½ cup kefir/buttermilk
- ½ cup mayonnaise
- 1 teaspoon vanilla extract
- 3 ½ cups white wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 apples, chopped and peeled
- 1 cup raisins
- 1 cup nuts (walnuts, almond, or pecans)
- Heat oven to 375 degrees.
- In a large mixing bowl, combine eggs, sucanat, kefir, mayo, and vanilla.
- Stir in the flour, baking powder, cinnamon, baking soda, and salt until well combined.
- Stir in the fruit and nuts.
- Pour into two greased 9 inch loaf pans and smooth the top.
- Bake for 45-50 minutes or until toothpick inserted in the center comes out clean.
- Store in the refrigerator.
Looks yummy! Will definitely have to try this!
I hope you enjoy!
I made this today, and it is deee-licious! I love that it makes two loaves…we can take one to the in-laws and still have one at home when we get back!
I chowed down on it this year. I love knowing it’s a good treat….with FIBER. 😉
This looks so good, my mouth is watering! I’m getting ready to have our second child and I would love to make several loaves of this to pull out of the freezer for quick breakfasts and snacks!
I’m hosting a Make-ahead meal link up over at my blog, Raising Isabella, and I would love to have you come share this post here:
http://naturalparentingunnaturalworld.blogspot.com/2012/01/make-ahead-monday-2.html
Hope to see you there!
Sarah
It makes GREAT snacks!
That sounds really yummy, and I don’t normally like baked apple stuff!
You don’t like baked apple stuff? Well……I guess we can still be friends. 😉
LOL, I know. It’s so sad. I hate apple pie. I’m barely American.
Apple Pie is one of the few ones I’ll eat. LOL
Yum! This looks so tasty, will have to save it for when I am having bread again!
You will want it by then. LOL
This bread looks yummy. Do you have the recipe for this using regular ingredients? I haven’t moved into the whole foods living yet.
Sure Dee! In fact, I had to change the ingredients to fit how we eat now. 🙂 Anytime I post a recipe, the ingredients are easily interchangeable. In this one you can use white sugar or brown sugar for the sucanat, buttermilk for the kefir, all purpose flour for the white wheat, and everything else should be the same….and I know for sure that it tastes AWESOME that way. 🙂 That’s how I used to make it.