After all the cakes and croissants lately, let’s take a break from butter. This will be a short break because next week = chocolate croissants!!!
I threw together this quick bread for my family who visited us a few weeks ago. It was a beautiful weekend and we had a lot planned during their visit, so I knew I wouldn’t have much time in the kitchen. Having this bread and lemon poppy seed muffins (I left out the blackberries) pre-made for breakfasts and snack time was so convenient!
This humble little Greek yogurt apple blueberry bread were gobbled up before the sugary lemon muffins. And I love that because it’s made with zero refined sugar, relies mostly on Greek yogurt for moisture, and is packed with fruit.
I get so excited when delicious recipes are also healthy(ish) recipes. 🙂
Not sure if you remember my Greek yogurt zucchini bread, but that’s where we’re starting. We’ll replace shredded zucchini with shredded apple and add some blueberries. You can use fresh or frozen blueberries. You can also leave out the blueberries completely or replace with chopped nuts, dried berries, or raisins. (Do the raisins! Do the raisins! ♥)
I also added a little nutmeg, which is always a good buddy for apple.
A COUPLE OTHER CHANGES
I used honey instead of agave. Since apples and blueberries are sweet, I reduced the liquid sweetener down from 1/2 cup to 6 Tablespoons. I loved that the quick bread isn’t overly sweet. If you want a little more sweetness, you can use 1/2 cup.
Apples are pretty heavy with moisture. A good thing in baking, but there’s such a thing as too much moisture. It can weigh down the bread. To lift it back up, I increased the baking powder to 1 teaspoon. In fact, if you notice your Greek yogurt zucchini bread not rising enough, try making the same change.
I’ve received some questions on the zucchini bread about replacing oil with applesauce. I don’t recommend it with the zucchini bread or this apple bread. The breads end up tasting rubbery without the fat. I always use melted coconut oil, but you can use canola or vegetable oil instead. There’s only 1/3 cup in the whole recipe.
I’m also asked about using whole wheat flour instead of all-purpose. I haven’t personally tried it, but I don’t expect any issue making the switch. Use the same amount of whole wheat flour. The bread may taste a little more dense and hearty as a result. (I actually have a bunch of recipes made with whole wheat flour including pancakes, banana bread, dinner rolls, pizza crust, chocolate muffins, banana nut muffins, waffles!!)
Like its zucchini sister, this apple blueberry bread is an anytime bread! Enjoy it with apple butter, nut butter, or a drizzle of honey for breakfast, slice it up for a snack, or serve it as a light dessert. If it’s dinner for one at your house, throw back a couple slices with a hunk of cheese on the side. In your slippers. With a glass of wine. On the couch. Watching HGTV. (Adding that scenario to my April goals.)
Want to try the quick bread as muffins? Totally possible! See my recipe note for instruction. Either way, I know you’re going to love this one. So simple!
- 1/3 cup (80ml) canola, vegetable, or melted coconut oil
- 6 Tablespoons (90ml) honey
- 1 large egg
- 1/2 cup (121g) plain Greek yogurt
- 1 and 1/2 teaspoons pure vanilla extract
- 1 cup shredded apple (about 1 apple)
- 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup (190g) fresh or frozen blueberries (do not thaw)
- Preheat the oven to 350°F (177°C) and grease a 9×5 inch loaf pan.
- Whisk the oil, honey, egg, yogurt, vanilla, and apple together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and blueberries together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
- Spread batter into the prepared loaf pan. Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving.
- Cover and store leftover bread at room temperature for up to 5 days.
Make ahead tip: Freeze bread for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
MUFFINS: prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way to the top. Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Makes about 12 muffins.
I use a box grater to shred the apple. I peeled it first. No need to blot the shredded apple before adding to the batter. I bake this bread with either Granny Smith or Fuji apple, but most apple varieties would be great!
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