Apple Sage Quick Bread
A unique quick bread that combines the tartness of dried apples with the earthy aroma of sage and nutmeg—perfect for a cozy autumn treat.
Equipment
- Loaf pan (8 × 4-inch / 20 × 10-cm), Large bowl, Medium bowl, Whisk, Sifter, Wire rack
Ingredients
- 1 tablespoon 15 ml apple cider vinegar
- 1 cup 235 ml plain soymilk (use soy for proper curdling)
- ¾ cup 90 g light spelt flour
- ¾ cup 90 g whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- 2 teaspoons dried sage
- ½ cup 96 g raw sugar
- ¼ cup 60 ml extra-virgin olive oil
- 2 teaspoons pure vanilla extract
- ½ cup 80 g dried apple slices, chopped
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
- In a medium bowl, combine the vinegar and soymilk; let sit for a few minutes to curdle.
- In a large bowl, sift together the spelt flour, whole wheat pastry flour, baking powder, salt, nutmeg, and sage.
- Whisk in the sugar.
- Add the olive oil and vanilla extract to the curdled soymilk mixture.
- Fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Fold in the chopped dried apple slices.
- Pour the batter into the prepared loaf pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack.
- Let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:
Serve warm with a spread of dairy-free butter or apple compote for extra autumnal flavor.
Wine Advice:
Pair with a dry Riesling or a light cider to complement the apple and sage flavors.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 7 g | Fiber: 3 g | Sugar: 12 g | Salt: 0.4 g
