This is the perfect dessert that, thanks to some Greek yogurt, packs a protein punch on top of it’s sweet bread deliciousness.

In a small bowl, combine the apple, brown sugar, and cinnamon. Toss to coat, then set aside.
In a medium bowl, combine the dry ingredients. Combine the yogurt, applesauce, and honey. Beat until combined, then mix in eggs and vanilla. Slowly add the melted butter.
While the electric mixer is still running, incorporate the dry ingredients until batter is just combined- DO NOT OVER MIX. The batter will be thick. Fold in the apple mixture, including any cinnamon sugar leftover in the bowl. Pour the batter into a greased loaf pan.
Stir the dry ingredients together, then, using your fingertips, work the butter into the oat mixture. Add the walnuts. Sprinkle the mixture over the batter and gently press it into the top of the batter.
Bake the bread for 50-60 minutes at 350 degrees- after 45 minutes, and cover with aluminum foil to keep from over browning. Remove when toothpick comes out with only few moist crumbs attached. Let bread cool for 15 minutes in the pan before removing to cool completely.
Ingredients
Directions
In a small bowl, combine the apple, brown sugar, and cinnamon. Toss to coat, then set aside.
In a medium bowl, combine the dry ingredients. Combine the yogurt, applesauce, and honey. Beat until combined, then mix in eggs and vanilla. Slowly add the melted butter.
While the electric mixer is still running, incorporate the dry ingredients until batter is just combined- DO NOT OVER MIX. The batter will be thick. Fold in the apple mixture, including any cinnamon sugar leftover in the bowl. Pour the batter into a greased loaf pan.
Stir the dry ingredients together, then, using your fingertips, work the butter into the oat mixture. Add the walnuts. Sprinkle the mixture over the batter and gently press it into the top of the batter.
Bake the bread for 50-60 minutes at 350 degrees- after 45 minutes, and cover with aluminum foil to keep from over browning. Remove when toothpick comes out with only few moist crumbs attached. Let bread cool for 15 minutes in the pan before removing to cool completely.


Thanks to Kristine’s Kitchen for the recipe!
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