Whole Wheat Applesauce Crumb Bread

Quick/easy, refined-sugar free, vegan breakfast/snack

I'm always try to create recipes that use ingredients that I already have or need to use up soon. I had a lot of applesauce in the pantry that I wanted to get rid of and instead of just sticking it in my sisters lunches, I decide to make a loaf of bread. It's amazing how you can transform plain ingredients into something so good.

This bread is so moist and has a subtle apple flavor without being overpowering. The hints of cinnamon and vanilla balance each other well and the added walnuts bring this loaf to the next level. For the perfect bite, you can top a slice with almond butter or peanut butter. Pair this with a couple eggs, and you have a balanced breakfast. The loaf taste even better the second day if you can resist waiting a day before eating. The flavors build even more and the loaf stays light and soft. So if you're making it for a party or gathering, I recommend making it the day before.

Now for the recipe!

Whole Wheat Applesauce Crumb Bread

10 servings

Ingredients:

For bread:

1 1/2 cup white whole wheat flour

1/4 cup coconut sugar

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

2 flax eggs (2 tbsp ground flax seed + 6 tbsp water)

1/4 cup coconut oil, melted and cooled slightly

1 tsp vanilla

1 tsp apple cider vinegar

1 1/2 cup unsweetened applesauce

1/2 cup walnuts, chopped and lightly toasted

For crumb topping:

1/4 cup oats

1 tbsp applesauce

1 tbsp cococnut sugar

1/2 tsp cinnamon

Directions:

1. Preheat the oven to 350 degrees Fahrenheit and prepare a loaf pan with coconut oil.

2. In a medium sized bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. In a separate, larger bowl, combine the coconut oil, vanilla, apple cider vinegar, and applesauce. Pour the dry mixture into the larger bowl and mix until almost just combined. Now add the chopped walnuts and mix until just combined.

3. In a food processor, pulse together the oats, applesauce, sugar, and cinnamon several times until just combined.

4. Pour batter into the loaf pan and then evenly sprinkle the crumb topping on top. Bake for 45-60 minutes or until a toothpick can be inserted in the center and removed clean. If the loaf starts to become too brown before this happens, cover it with a piece of tin foil until baked through. Allow to cool for 10 minutes before removing from pan and transferring to a wire rack.

5. Allow to cool for at least an hour before slicing and enjoy! Store in an airtight container for up to 5 days on the counter or pre-slice and freeze for up to a month in the freezer.