Proof is in the photos, with one set of photos being the standard two bowl method often outlined in most recipes. But I can tell you as someone who has been baking and washing dishes by had for well over 50 years, that most recipes are just as good when you use a one bowl method. The one bowl method not only saves time, it makes a great deal of sense. And honestly when you get a loaf of quick bread this delicious in the process, with fewer dishes to clean up, you will in fact bake more often for your family (and yourself!) which makes everyone happy...
This loaf is a treat!
Sweet as cake, moist with applesauce and a chopped apple for texture, and yes, it is all whole wheat. The recipe in the cookbook which I have owned for a long time was bold in it's day, calling for half all purpose flour and half whole wheat. But from my perspective it was another perfect recipe to go big with the whole wheat flour, so I did. It is tender, cuts well when sliced and not too spicy. However feel free to up the cinnamon if desired. I think next time I will add a walnut crown. Which is the perfect way to get a little crunch, but not change the interior texture of the finished load, when sliced.
Delicious as is, this like all quick bread slices it is perfect with a smear of butter before serving.
There is something quite delicious about that creamy slightly salty addition that brings out all the flavors in a slice of quick bread. Especially this one with the mint. I don't usually glaze my quick bread loaves, but feel free if that is your preference. Because this recipe like all recipes offered here, needs to be made and served to your family, how they enjoy food. And isn't our family the first reason for cooking/ With that, all I have left to say, is that you will really enjoy this loaf of Minted Apple Bread! I hope you make it, and since it works just as well with dried mint, there is no need to wait!
This recipe calls for a higher amount of sugar than I usually cook with. I would suggest that you check the bread about 30 minutes in, and reduce the oven temperature by 25 degrees if the bread appears to be too brown. Sugar has a way of caramelizing, and from there, burning.
You do need to chop the apple into small pieces. That way slicing the loaf will result in neat slices.
Out of fresh apples, no worries this bread is just as delicious with out a chopped apple.
If desired up the spice, leave out the chopped apple, in other words, cook for your family and how they enjoy food.
Ingredients needed for this recipe:
- whole wheat flour
- sugar
- egg
- unsweetened applesauce
- baking powder
- baking soda
- cinnamon
- salt
- oil
- mint
You will also need the following:
- mixing bowls
- measuring cups
- measuring spoons
- cutting board
- kitchen knife
- silicone spatula
- fork
- whisk
- loaf pan
Now we are ready to begin!
Minted Apple Bread
adapted from Herbal Breads
by Ruth Bass
350-degree oven
2 1/4 c whole wheat flour, we use whole wheat pastry grind flour
3/4 c sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
2 T minced fresh mint OR 2 - 3 t dried mint
In another bowl whisk together all remaining ingredients including chopped mint if using fresh mint.
Pour the wet ingredients over the dry ingredients, fold together. Leave no wet pockets or dry pocket. However try not to over mix the batter.
In a large mixing bowl, place all the dry ingredients including the mint if using dried mint instead of fresh.
Pour the batter into a standard loaf pan. Bake 45-50 minutes for a standard loaves, or until tests done in your oven.
Cool in the pan 10 minutes, then tip out onto a cooling rack or tea towel. Let cool completely. Wrap well for storage. Like all quick bread, a 24-hour rest improves the texture for slicing.
2 T minced fresh mint OR 2 - 3 t dried mint
1 apple, chopped fine, if desired
1 egg
1 c unsweetened applesauce, we used our Organic Whole Fruit Applesauce.
1/4 c oil
1 egg
1 c unsweetened applesauce, we used our Organic Whole Fruit Applesauce.
1/4 c oil
Wash, dry and chop the apple, set aside.
Two bowl method:
In a large bowl, combine all dry ingredients through cinnamon, including the mint if using dried mint instead of fresh.
In a large bowl, combine all dry ingredients through cinnamon, including the mint if using dried mint instead of fresh.
Whisk or stir together so all the ingredients are mixed together thoroughly.
In another bowl whisk together all remaining ingredients including chopped mint if using fresh mint.
Pour the wet ingredients over the dry ingredients, fold together. Leave no wet pockets or dry pocket. However try not to over mix the batter.
One bowl method:
In a large mixing bowl, place all the dry ingredients including the mint if using dried mint instead of fresh.
Whisk or stir together so all the ingredients are mixed together thoroughly.
Make a well in the center of the dry ingredients. Add all of the wet ingredients including the mint if using fresh.
Use a fork to "scramble" the egg into the other wet ingredients. Fold all the ingredients together. Leave no wet pockets or dry pocket. However try not to over mix the batter.
Pour the batter into a standard loaf pan. Bake 45-50 minutes for a standard loaves, or until tests done in your oven.
Cool in the pan 10 minutes, then tip out onto a cooling rack or tea towel. Let cool completely. Wrap well for storage. Like all quick bread, a 24-hour rest improves the texture for slicing.
Storage options for Minted Apple Bread. Store wrapped for up to three days at room temperature. For longer storage time, store in the refrigerator. You may freeze this recipe, however there will be texture changes when thawed, due to the chopped apple.
UPDATE:
For your convenience, a "copy and paste" version of Minted Apple Bread has
been included below.
You may also enjoy:
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Printable "copy and paste" version:
Minted Apple Bread
adapted from Herbal Breads
by Ruth Bass
350-degree oven
2 1/4 c whole wheat flour, we use whole wheat pastry grind flour
3/4 c sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
adapted from Herbal Breads
by Ruth Bass
350-degree oven
2 1/4 c whole wheat flour, we use whole wheat pastry grind flour
3/4 c sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
2 T minced fresh mint OR 2 - 3 t dried mint
2 T minced fresh mint OR 2 - 3 t dried mint
1 apple, chopped fine
1 egg
1 c unsweetened applesauce, we used our Organic Whole Fruit Applesauce
1/4 c oil
1 egg
1 c unsweetened applesauce, we used our Organic Whole Fruit Applesauce
1/4 c oil
Wash, dry and chop the apple, set aside.
Two bowl method:
In a large bowl, combine all dry ingredients through cinnamon, including the mint if using dried mint instead of fresh.
In a large bowl, combine all dry ingredients through cinnamon, including the mint if using dried mint instead of fresh.
Whisk or stir together so all the ingredients are mixed together thoroughly.
In another bowl whisk together all remaining ingredients including chopped mint if using fresh mint.
Pour the wet ingredients over the dry ingredients, fold together. Leave no wet pockets or dry pocket. However try not to over mix the batter.
One bowl method:
In a large mixing bowl, place all the dry ingredients including the mint if using dried mint instead of fresh.
Whisk or stir together so all the ingredients are mixed together thoroughly.
Make a well in the center of the dry ingredients. Add all of the wet ingredients including the mint if using fresh.
Use a fork to "scramble" the egg into the other wet ingredients. Fold all the ingredients together. Leave no wet pockets or dry pocket. However try not to over mix the batter.
Pour the batter into a standard loaf pan. Bake 45-50 minutes for a standard loaves, or until tests done in your oven.
Cool in the pan 10 minutes, then tip out onto a cooling rack or tea towel. Let cool completely. Wrap well for storage. Like all quick bread, a 24-hour rest improves the texture for slicing.
Storage options for Minted Apple Bread. Store wrapped for up to three days at room temperature. For longer storage time, store in the refrigerator. You may freeze this recipe, however there will be texture changes when thawed, due to the chopped apple.
I don't have 50 years of washing dishes behind me but almost as much, so yes, I sign too under the "one bowl theory". Dishwashing should be legally limited to max. 10 years. My dishwasher is leaking and I am so tired of washing dishes that I can't even explain it with words. However, we make this bread often, but I have never made it with mint! Thanks for the idea, it will sure be tried and tested :)
ReplyDeleteMariama, you are welcome!
DeleteSounds amazing! I really want to try this apple bread with miint - sounds so lovely and I never know what to do with our mint. And I handwash dishes so the less the better - one bowl for me.
ReplyDeleteJohanna, it is quite lovely, with that mint following the apple flavor. This is one I have made years ago and enjoyed so much it needed to be updated to my new baking method using whole wheat flour. I hope you enjoy it as much as we do, thanks for stopping by, I appreciate it.
Delete