This wholesome apple & cinnamon breakfast bread saved my sanity this morning.
Thanks to eye teeth charging their way through her swollen, red and very sore gums Miss G. was once again refusing to eat.
She was one very cranky little girl.
And rightfully so.
Teething is just awful.
I keep asking myself why the poor little darlings have to endure all of this pain only to lose these teeth a few years down the track.
I hate seeing her in pain, my heart breaks. Equally as awful is watching her refuse to eat.
This morning I tried absolutely everything but not a crumb passed her lips.
My last resort was to bake.
There is nothing quite like a loaf of gorgeousness nestled in the oven filling the house with the fragrance of cinnamon and baked apple to wet Miss G’s. appetite and interest. Mine too.
But with an upset snuggly bubby nestled permanently on my hip my hands and time were very limited so I decided to pile all of the makings of a wholesome, fruit filled and sugar free breakfast bread into my food processor and blitz.
The results were sublime.
This bread is dense, moist, chock full of apple and echoes the wholesome gorgeousness of maple syrup and vanilla.
Along with a few slices of apple and a small handful of raspberries Miss G. devoured a still warm slice of the apple packed breakfast bread.
****insert happy face here****
To create this wonderfully wholesome apple & cinnamon breakfast bread simply…
Begin by placing the grating attachment onto the large bowl of your food processor. Core and roughly chop the apples and run them through the processor.
Replace the grating attachment with the regular mixing attachment. Place the apple, eggs, vanilla, olive oil, maple syrup, wholemeal flour, baking powder and cinnamon in the bowl and pulse 3-4 times or until just combined. Don’t forget to wipe down the sides of the bowl as necessary.
Spoon the apple studded batter into a loaf tin lined with baking paper and smooth.
Gently press a thinly sliced apple onto the top of the cake, dust with a little cinnamon and drizzle over a little maple syrup. Pop into a preheated 180 degree celsius (350 F) oven to bake for an hour or so. The cake is cooked with a skewer inserted comes out clean.
Cool for 5 minutes in the tin before removing to cool completely on a wire rack. Slice and serve alongside a little fruit for a gorgeously wholesome breakfast.
wholesome apple & cinnamon breakfast bread
adapted from Teresa Cutter, The Healthy Chef
INGREDIENTS
5 fuji apples, cored and quartered plus 1 apple thinly sliced to adorn the top of the cake
3 eggs
1 teaspoon vanilla essence
1/4 cup olive oil
1/4 cup maple syrup, plus extra to drizzle over cake
2 cups wholemeal plain flour
2 teaspoons baking powder
1 teaspoon cinnamon, ground plus extra to dust over cake
METHOD
Preheat oven to 180 degrees celsius (350 F). Place the grating attachment on your food processor and with the motor running process the apples. Place the regular mixing attachment to the large bowl of your food processor and add the grated apple, eggs, vanilla, olive oil, maple syrup, flour, baking powder and cinnamon. Pulse 3-4 times or until just combined. Wipe down the sides of the bowl as necessary. Spoon the batter into a loaf tin lined with baking paper and smooth. Gently press the slices of apple into the top of the cake, dust with a little cinnamon and drizzle with a little maple syrup. Pop into the oven to bake for an hour or so. The cake is cooked when a skewer inserted comes out clean. Allow to cool slightly in the tin before placing on a wire rack to cool completely. Enjoy alongside a little sliced fruit for a wholesome delicious breakfast.
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Yum – looks amazing, will be trying this, love healthy homemade snacks
I really want to make this, can you tell me which food processor you use ? If you grate the apple would you squeeze the juice out ?
can I ask why most of the breakfast recipies use maple syrup don’t get me wrong I LOVE the stuff but is there a particular reason
Hi Kayla…I just came across ur website sometime back and absolutely love it! Have tried a few recipes already and my 11 month old boy loves it…just a quick one…can I freeze this bread? Also how long would it last in fridge..?
I wanted to know that too.
Hi, do you think I could use English Bramley apples in this? Thinking the maple syrup could counter the sourness? Although I would probably use less of them. Loving your recipes so far 😀
tried this tonight, followed exactly and my cake has been in the oven for 2 hours and counting…oven is correct temp, using an extra thermometer. Outside of cake is cooked and covered in tinfoil but the inside is still fairly raw… any suggestions?
How many times have you opened the oven to peek? Each time you do the oven temp drops dramatically. Cover the bread with foil, close the oven and give it another 10-15 minutes before checking once again. Hopefully that will finish cooking the bread through. What size tin did you use? Also, how juicy were your apples…perhaps they have created a more wet batter. Sorry, just trying to rack my brain for solutions for you. Keep me posted X
Thanks for your response! Checked at the hour mark then covered with tin foil.. Left for another 15-20 mins…still raw. Gave up at the 2.5hr mark and binned it! Outside was black and inside still raw, never had this happen before! I think perhaps apples were a bit too juicy. Will try again tomorrow!
Ahhh, I am so sorry the cake didn’t work out, how frustrating! If you do give this recipe another go, I would love to know how you went! Happy baking beautiful xxx
I’ve just made this for my 6 month old to have in the morning. It’s turned out fab. Do you know if it would be OK to freeze slices of it? Can’t wait for her to try it. Thanks for the recipe x
This is a great recipe! My daughter is so fussy at breakfast time and I’ve tried this recipe and the idea of yoghurt, fruit and muesli and both were winners. Thanks, I’ll definitely be trying more from your website!
I’ve tried this recipe too and it didn’t work for me either. I was reading the comments to find out if it happened to other people as well and what was the solution. I left the bread in the oven for more than two hours and it was raw inside and almost dark outside. I think that the apples are the reason for this. Maybe I will try to squeeze apples before I mix them with the rest of the ingredients and see how it goes.
Best recipe ever!!!! I loved how simple this was to make and my little guy just loves it. I made it with golden syrup not maple and it still turned out great! Love it!
Hi There, love your recipes! Just came across this one, ingredients all in the cupboard but I’m currently on holidays and don’t have my food processor with me, would these work by just mixing ingredients in a bowl (obviously after grating the apples with a grater)?
Yes absolutely lovely! Simply grate the apple first, mix together the wet ingredients then add the dry. Happy baking and I hope you have a wonderful holiday! X
Any idea if this would work with an egg substitute and gluten free flour?
Does it absolutely need to be olive oil, or can it be a different oil?