These Apple Breads are wonderful and packed with goodies.
They make ideal gifts and have such a pretty presentation!
This is my second recipe using Mason jars. I learned my lesson the first time after filling the jars too high allowing the bread to overflow. Now I fill the jar only ½ way full.
These cakes are baked in a hot oven right in the sterilized jars.
This Apple Bread is moist and delicious. I have tried to keep the fat as low as possible by using coconut oil, unsweetened applesauce, oats, and whole wheat flour.
If you do not have any coconut oil, you can replace it with canola oil, olive oil or butter.
Facts about Coconut oil:
Coconut oil is one of the few foods that can be classified as a “superfood.”
Its unique combination of fatty acids can have profound positive effects on health.
This includes fat loss, better brain function and various other amazing benefits.
- 2 tbsp coconut oil
- ¾ cup brown sugar
- 2 large egg whites
- 1½ cups unsweetened applesauce
- 1 tsp. vanilla extract
- 1 cup white whole wheat flour
- ½ cup quick oats
- ½ tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. pumpkin spices
- Cooking Spray
- 1 large finely diced, peeled apple, Granny Smith
- 1 cup chopped walnuts
- Preheat oven to 325 degrees F. Prepare the mason jars by greasing the insides of the jars with cooking spray.
- In a large mixing bowl, beat together the coconut oil and sugar with an electric mixer until well incorporated. Beat in the egg whites, applesauce, and vanilla extract until light and fluffy.
- In a separate bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon and pumpkin spices, and pour into the applesauce mixture a little at a time mixing well with each addition. Fold in diced apples and walnuts.
- Spoon batter into mason jars filling ½ way full. Wipe off any spills on the jars before baking. Do not add the lids.
- Line the jars on a baking sheet and bake for 40-45 minutes of until a toothpick inserted in the center comes out clean.
- Meanwhile, sterilize the lids and rings in boiling water.
- Remove the jars from the oven and screw on the lids and rings to the jars while the bread is cooling. The jars will seal as the bread cools down. You will hear a light “ping” when the jar seals itself. If you don’t, press down on the lid to see if it is firm. If it doesn’t “give”, it is sealed. Also, if the bread bakes above the rim of the jar, no worries. Just gently press the top of the bread down with the lid and seal.
- Store in the refrigerator for up to a week.
These breads are inspired by Bakerette.
Sites That Link to this Post
- target coupon | May 25, 2014
- DIY Skinny Apple Bread | Home to Home DIY Home to Home DIY | May 25, 2014
- 6 Giftable Holiday Goodies | Healthcareblog | December 28, 2015
- Delicious and Healthy Mason Jar Breakfast Recipes - Raeken | LIVE | January 14, 2016