It’s not apple season. I know that. But, I have a weird obsession with Honeycrip apples. And Macoun. Soooometimes Fuji, but never Gala or Cortland. And I could write a whole entire blog post on why I don’t actually think Granny Smiths should even be in the apple family. But that’s neither here nor there. The point is, that when I see Honeycrisps or Macouns at the grocery store, I tend to buy way more than our family eats. I can’t help it-I get excited. Last week, I looked in our fruit bowl and there, at the bottom, were a couple of shriveled up Honeycrips, a byproduct of one of my over zealous apple binges. Instead of sending their wrinkled and bruised little souls down the disposal, I made apple bread, and it was so good that I had to share.
2 ½ cups whole wheat flour
½ teaspoon salt
1 Tablespoon baking powder
¾ cup of sugar
Pinch of cinnamon
1 egg
1 ½ cups whole milk plain yogurt (I like Nancy’s, but any will do)
2 apples (your choice) peeled and diced
- Preheat oven to 350F, butter a 9×5 loaf pan.
- Combine dry ingredients. Beat egg with yogurt and apple. Combine (fold and stir!) wet and dry with spatula until dry ingredients are moistened. Now stop folding!
- Pour into pan and bake for 45ish minutes or until inserted toothpick is clean (I have an old, temperamental oven, so it may take more or less time, depending.)
- Cool and enjoy!
