Jews celebrate Rosh Hashanah, the Jewish New Year, next week! Many Jews will follow tradition by dipping an apple into honey to bring in a sweet new year. This week’s recipe is sweet apple bread to honor this special custom. Our friends at The Nosher show us how.
- 2 cups whole wheat or white whole wheat flour
- ½ cup oat flour*
- 2 tsp ground cinnamon
- 1 ¼ tsp baking soda
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 eggs
- ¾ cup unsweetened almond milk
- ¼ cups coconut oil, melted and cooled
- 1 ½ tsp vanilla extract
- ½ cup coconut sugar (can also substitute light brown sugar)
- 1 large Granny Smith apple, peeled, cored and finely chopped (about 1 ¾ cups)
For the pecan-streusel topping:
- ¼ cup chopped pecans
- 4 Tbsp old-fashioned rolled oats
- 2 Tbsp whole wheat or white whole wheat flour
- 2 Tbsp coconut sugar**
- 1 tsp ground cinnamon
- 2 Tbsp coconut oil, room temperature
- Preheat oven to 350 degrees F and grease the inside of a bread loaf pan.
- In a large bowl combine the whole wheat flour, oat flour, and cinnamon, baking soda, nutmeg and salt.
- In a medium bowl whisk together the eggs, almond milk, coconut oil and vanilla extract. Stir in the coconut sugar and whisk to combine.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until mostly combined. Fold in the chopped apples. Pour the batter into the greased loaf pan and set aside.
- To make the streusel topping: In a small bowl combine the chopped pecans, oats, whole wheat flour, coconut sugar and cinnamon. Add the coconut oil and use your fingers to create a “crumble.” Sprinkle the streusel evenly on top of the bread and bake for 40 minutes.
- 6. Remove the bread from the oven and let cool completely on a wire rack. Once cooled, remove the loaf from the pan very carefully and slice into 12 slices (or as desired).