I love any type of muffin or loaf that has a bit of spice to it, providing an unexpected kick of flavour when you least expect it. This apple loaf is filled with some of my favourite winter flavours including apple, walnuts and a blend of ginger, cloves, cinnamon and all spice. This loaf is incredibly easy to make and delicious eaten on its own or topped with butter or jam…. or my new favourite condiment, Apple Butter.
Contrary to the name, Apple Butter does not contain butter but is called such due to its deliciously smooth and creamy consistency. Its similar to apple sauce, but cooked for a longer period of time giving it a much thicker and caramelized texture. With less then 20 minutes of hands on prep time, your house will be filled with the incredible smell of apple and cinnamon while the mixture cooks on the stove.
Unfortunately I do not have space in my tiny kitchen for a slow cooker, but this recipe would also turn out well if prepared in a slow cooker set to the longest setting (the longer the better). This apple butter is fantastic served on bread or toast, with oatmeal, or on granola. Enjoy!
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Ingredients
- 2 1/2 cups almond flour
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp ginger
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 2 tbsp apple juice
- 1/4 cup honey
- 2 cups apples peeled and chopped into small pieces
- 1/4 walnuts chopped
Instructions
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a 5 x 9 inch loaf tin with tin foil.
- In a electric mixing bowl combine the almond flour, spices, salt and baking soda. Once well mixed add in the eggs, apple juice and honey.
- Finally add in the chopped apples and walnuts, mixing the batter by hand so as not to bruise the apples.
- Pour the batter into the baking tin and bake for approximately 45 minutes. If the top is growing too quickly, cover with tin foil. Remove from the oven when a toothpick inserted in the loaf comes out clean.
- Allow the loaf to completely cool before removing from the tin and cutting.
Tried This Recipe?
Leave a comment below and let us know how it was!
Ingredients
- 6 cups apples
- 1 cup apple juice
- 1 tbsp honey or other sweetener if vegan
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 tbsp lemon juice
Instructions
- Peel, core and dice the apples.
- Place the apples in a large pot along with the other ingredients. Cover and cook on low heat for an hour.
- After 1 hour the apples should be very soft. Pour the mixture into a blender and puree until smooth.
- Return the mixture to the pot and cook for another 2 hours on low heat until it has thickened to your desired consistency.
- Store in an air tight jar or container in the fridge.
Tried This Recipe?
Leave a comment below and let us know how it was!
Can you use a egg replacer in this recipe?
I made this toward the end of Passover to use up leftover Charoset. It worked beautifully since so many ingredients (apples, nuts, spices) overlapped, and almond flour kept the recipe kosher for Passover. One change I made was using Mike’s Hot Honey which added gentle heat. Yum! I’ll make it again next year. Thanks!
Thank you so much! This and your other recipies I have tried are wonderful!
Thanks Veronica for the kind comment!
Hi, this recipe looks tasty. Do you have nutrition facts? I’m a diabetic so I need to know the carb counts.
Making this now and the batter is dry and crumbly. There is so little liquid that I am wondering if I missed something. It’s in the oven now so we will see but should the batter be so dry?
Thats odd, did you include the 2 eggs, apple juice and honey? The batter for this bread is usually quite wet. Let me know if it turns out ok
Soundz and looks awesome can’t wait to make it
Thanks Tania! Let me know how it turns out!
I just made this and it’s awesome !!! Can’t wait to try your other recipes. Thanks
So happy it was a success!
I have made this twice and it just doesn’t set up. It’s more like a wet pudding than bread. Am I right to be baking it at 175 or is that an error.
Im sorry to hear that! I just want to confirm that you are baking it at 175 celsius which is 300 degrees fahrenheit?
That’s the problem! Thanks