The other day, I stumbled across this amazing honey butter loaf recipe from Victoria from Boiled Eggs and Soldiers {which I have been adding a 1/4 cup of peanut butter to}. And since then I have been busy in my kitchen baking up all kinds of ‘loaves’ to keep my little ones happy at morning tea, afternoon tea – anytime tea {you know, that’s a toddler meal time}.

My local cafe does an amazing apple and cinnamon bread.So, I was inspired to play around with a few different apple and cinnamon bread recipes in order to make an apple and cinnamon bread that was light and moreish and didn’t contain too much sugar.

I also wanted to use up some of the apple puree that I had made for the Little Dude – who then decided that he wouldn’t eat puree and wanted to do a ‘baby-led weaning’ approach to food.

I’m totally fine with that – I just made a whole heap purees that I then froze in tiny containers {so that I could make unique combinations for each meal}, thinking he would be a massive eater like Mr Moo. But he’d much rather munch on steamed zucchini sticks or sultanas and corn cornels or fingers of this apple and cinnamon loaf {each to their own}.

APPLE AND CINNAMON LOAF

1 cup all-purpose flour

1 cup whole wheat flour

1-1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon ground nutmeg

3 egg 

1-1/4 cups apple puree*

1/4 cup coconut oil

3 tablespoons milk

1/4 cup brown sugar

1 green apple

In a large bowl, combine the flours, sugar, 1 teaspoon cinnamon, baking soda, salt, baking powder and nutmeg. In a small bowl, eggs, apple puree, oil and milk. Stir into dry ingredients just until moistened.
Transfer to a 9-in. x 5-in. loaf pan lined with baking paper. Lay some slices of green apple on top, combine brown sugar and remaining cinnamon; sprinkle over the top.
Bake at 180° for 50-60 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

* I made my apple puree by simmered approximately 1 kilo of granny smith apples in 2 cups of water, 1 cinnamon quill and 1 vanilla bean pod {sliced lengthways}. Once the apples are tender, I blitz them into a smooth puree and then freeze.

Do you do much baking? Are your kids fan of the loaf? Do you think that banana bread is really just cake baked in a loaf pan? If you whip up one of my recipes I’d love to see it on Instagram. Use the hashtag #GoodFoodWeek.