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Cinnamon Oatmeal Apple Bread

From the recipe box Bluebird CSA by Bluebird Farmers Market & CSA

Yield

1 loaf

Introduction

This very delicious Rustic Apple Bread recipe was adapted from ‘Morning Muffins’ http://bit.ly/morningmuffins using the ingredients which came in our weekly Bluebird CSA share box. http://www.bluebirdcsa.com

Ingredients

	¾	cup whole oats
	1¼	cups whole wheat and/or oat flour (we used ½ portions of each)
	6	oz. local honey
	½	t. cinnamon
	½	tsp. ginger
	1	cup Georgia pecans, broken in large pieces
	2	tsp. baking powder
	½	tsp. baking soda
	½	cup sunflower oil
	1½	cups cooked, Georgia grown apples (chopped, peeling left on, simmered in ½ cup water until soft)
	1	Tbsp. vanilla
	½	cup pure water
	~	Optional: 1 T. whole oats topping
	~	Optional: ½ t. sea salt

Steps

Place chopped apples with skin left on and ½ cup water in saucepan on medium heat and simmer until soft --but not applesauce.
While apples are simmering, in a medium bowl, whisk together sunflower oil, honey and vanilla.
In a large bowl, stir together flours, whole oats, cinnamon, ginger, baking powder, and baking soda.
Add oil, honey and vanilla to dry ingredients.
Stir in apples and pecans until moistened.
If needed to make spoonable batter consistency, depending on apple liquidity, you may add ½ cup pure water and stir.
Spoon batter into oiled pyrex loaf pan.
Sprinkle 1 T. of whole oats on top and lightly press into batter.
Bake at 300 degrees F for 45-60 minutes, or until the top is golden and springs back when lightly pressed. You may also insert a toothpick and if it comes out clean, your apple bread is ready.
Allow to cool about 20 minutes in pyrex dish.
Serve.

This content is from the Bluebird CSA collection.

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