Spiced Apple Bread with a Simple Cream Cheese Frosting

Serves 8-10 Slices (Approximately)

Total Time 1 Hour 20 Minutes

Ingredients

  • Apple Bread
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 / 2 teaspoon ground nutmeg
    • 1 / 2 teaspoon salt
    • 1 / 2 cup unsalted butter, room temperature
    • 3 / 4 cup granulated sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla extract
    • 1 / 2 cup milk
    • 1 large apple (granny smith), diced
  • Cream Cheese Frosting
    • 2 ounces cream cheese
    • 4 tablespoons unsalted butter, room temperature
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1-2 tablespoons milk or heavy cream (until desired consistency is reached)

Preparation

Preheat the oven to 350 degrees Fahrenheit and line an 8 x 4 inch (or 9 x 5) loaf pan with parchment paper. Set aside.

In a stand mixer or large mixing bowl, cream the butter with the granulated sugar for 3-4 minutes, or until light and creamy. Turn the mixer down to the lowest speed and add in the eggs one at a time. Add in the vanilla extract.

In a separate mixing bowl, combine the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.

Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and the milk to the stand mixer or large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk mixture. Repeat these additions, mixing after each until just incorporated. Add in your apple pieces and stir to combine.

Add batter to your lined loaf pan. Place in the oven and bake for 55 – 65 minutes, checking for doneness with a toothpick.

Once the bread is finished baking, prepare the cream cheese frosting. To a stand mixer or mixing bowl, add the cream cheese and butter. Mix for approximately 2-3 minutes, until it is light and creamy. Turn the mixer to the lowest speed and gradually add in the powdered sugar. Add in the vanilla extract. If the frosting is thicker than desired, stream in a tablespoon at a time of milk or heavy cream until desired consistency is reached.

Spread the cream cheese frosting over the top of the loaf once it has cooled completely.

Store in a closed container for 3-4 days. Enjoy!

Whole Wheat Zucchini Bread with Oats, Nuts and Seeds, and Dark Chocolate Chunks

Serves 8-10 Slices (Approximately)

Total Time 1 Hour 20 Minutes

Ingredients

  • 1 1/2 cup whole wheat flour
  • 1 / 2 cup oats (either rolled or quick)
  • 1 teaspoon baking powder
  • 1 / 4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 / 2 teaspoon ground nutmeg
  • 1 / 2 teaspoon salt
  • 1 / 2 cup unsalted butter, melted and cooled
  • 1 cup light brown sugar
  • 1 / 3 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, packed, with excess moisture removed with towel
  • 3 / 4 cup dark chocolate chunks (or chocolate chips)
  • 1 / 2 cup nuts/seeds (use walnuts, pecans, sliced almonds, sunflower seeds or a combination of them)

Preparation

Preheat the oven to 325 degrees Fahrenheit and line an 8 x 4 inch (or 9 x 5) loaf pan with parchment paper. Set aside.

In a large mixing bowl, combine the whole wheat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.

Melt your butter in the microwave in 15-second intervals. Continue until butter is just melted, then let it cool slightly before proceeding.

In a separate mixing bowl, whisk together your melted butter, brown sugar, sour cream, eggs, and vanilla extract. Add this mixture to your dry ingredients and stir until just combined.

Finely grate your zucchini. Use a towel and press into the grated zucchini to soak up and remove excess moisture. Pack the grated zucchini when measuring out 1 cup.

To your mixing bowl, add grated zucchini, dark chocolate chunks, and your choice of nuts/seeds. Stir to combine.

Add batter to your lined loaf pan. Top with additional dark chocolate chunks and nuts/seeds if desired. Place in the oven and bake for 50 – 60 minutes, checking for doneness with a toothpick after 50 minutes. Let cool completely before slicing. Store in a closed container for 3-5 days. Enjoy!