Apple Walnut Bread

Pin It I love fall and all of the awesome things that go with it!  Apple picking is near the top of my favorite things about fall list.  This bread is an awesome way to use some of those apples when you don't feel like an apple pie.  It is also relatively healthy.  This makes a delicious breakfast or a yummy snack on a fall day.  Great for sharing too!

Shared at Weekend Potluck Strut Your Stuff Saturday and Sweet Confessions

Apple Walnut Bread
Original Recipe from Skinny Taste
1 large apple, peeled and finely diced
1/2 tsp lemon juice
1 tsp agave syrup or honey
1/2 tsp cinnamon
1 1/2 cups applesauce
3/4 cup brown sugar
2 egg whites
2 Tbsp vegetable oil
1 tsp vanilla extract
1 cup all purpose flour
1/2 cup whole wheat flour *or all purpose
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
pinch of salt
1/2 cup chopped walnuts
brown sugar for the topping **optional

1. Preheat oven to 350 degrees.
2. In a small bowl combine apples, lemon juice, agave and 1/2 tsp cinnamon.  Toss to coat and set aside.
3. In a large mixing bowl beat egg whites, applesauce, oil, sugar and vanilla until it starts to thicken.
4. Sift together flour, baking soda and remaining spices.  Slowly add to wet mixture and mix until just moistened.  Don't over mix or your bread will be dense and tough.
5. Fold in apples and walnuts.
6. Pour into a greased 9x5 loaf pan.  Sprinkle top with brown sugar.
7. Bake 50-60 minutes or until a toothpick comes out clean.  Allow to cool before slicing.

Jalapeno Cheddar Cornbread Muffins

Pin It Everytime I make chili I have to make cornbread.  I usually just make a pan and cut squares.  Today I was feeling creative and decided to spice it up a bit.  I originally was just gong to make cheddar cornbread, but I had an open jar of jalapenos that were just asking to be used.  Don't let the jalapenos scare you.  These are not too spicy at all and you can definitely adjust the amount to your liking.  These are absolutely fabulous with my Weeknight Chili!

Jalapeno Cheddar Cornbread Muffins
1 box cornbread mix (I used Krusteaz Honey Cornbread mix)
ingredients to make cornbread according to box
1 cup shredded cheddar cheese
1 4 oz can diced jalapenos, well drained 0r 1/4 cup chopped jalapeno slices*adjust amount according to taste**
12 jalapeno slices

1. Make cornbread according to box directions
2. Stir in jalapenos and cheddar cheese.
3. Fill 12 greased muffin cups with batter.  Top eacah muffin with a jalapeno slice.
4. Bake 12-15 minutes or until a toothpick comes out clean.

Whole Wheat Banana Nut Bread

Pin It I once again had over ripe bananas on my counter and this time Albert actually came to the rescue with a use for them.  He had to go into work early and told his coworkers that I would make them breakfast.  He specifically requested banana nut bread because he knew a few of the guys really liked it.  Luckily he wasn't home when I actually made this loaf because I made a healthy version.  The real test was if the guys noticed anything was amiss and I'm happy to report that I got several rave reviews from the men  and no mention of it tasting healthy.

Whole Wheat Banana Nut Bread
1 1/2 cups all purpose flour**
1/2 cup whole wheat flour **note-you can up the amount of wheat flour, just make sure you have 2 cups of flour total
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup vegetable oil
1/4 cup applesauce
1 cup sugar
1/2 cup egg substitute (or 2 eggs)
3 ripe bananas, mashed
1 tsp vanilla extract
3 Tbsp skim milk
1/2 cup pecans

pecans and brown sugar for topping (optional)

1.  Preheat oven to 350 degrees.  Sift flour, baking soda, baking powder and salt.  Set aside.
2. In a mixing bowl beat sugar, applesauce and oil.  Add egg substitute and mix to combine.  Add mashed bananas and vanilla and mix until well combined.
3. Add flour mixture, alternating with milk, starting and ending with dry mixture.  Mix until just combined.  Stir in pecans.
4. Pour ino a greased 9 x 5 loaf pan.  Sprinkle brown sugar an pecans on top, pressing down gently.
5. Bake 50-60 minutes or until a toothpick comes out almost clean. 
6.  Allow to cool in pan for about 10 minutes, then let cool on a wire rack completely before cutting and serving.

**Hint- If you plan on having this for breakfast, make the loaf right before you go to bed and let it cool overnight.  You will have a delicious treat waiting for you in the morning :)