Maple Apple Breakfast Bread

“Give thanks to the Lord, for he is good.  His love endures forever.”  Psalm 136:1

Today I give thanks for God’s steadfast love enduring even in the moments when I am most unlovable and for His love that carries me through all of the joys and struggles of life. His love endures forever.

Leaving you with a simple recipe for this Maple Apple Breakfast Bread that we’ve been enjoying as our happy start to our past few days.  This bread is whole wheat, naturally sweetened, and a festive way to transition from fall to winter.  I used a combination of white whole wheat flour and whole wheat pastry flour to keep the texture light and and the buttermilk makes the bread incredibly moist and tender.  I finished it off with a coconut sugar glaze that soaks into the bread ever so slightly.  We loved this glaze, but a light dusting of powdered sugar would also be nice alternative to the glaze.

Happy Thanksgiving!

Maple Apple Breakfast Bread

Ingredients

Bread:

• 1 1/2 cups white whole wheat flour
• 1 1/2 cups whole wheat pastry flour
• 1 3/4 teaspoons baking powder
• 1 3/4 teaspoons baking soda
• 1/4 teaspoon ground nutmeg
• 1 tablespoon ground cinnamon
• 1/2 cup usalted butter (8 tablespoons), melted
• 3/4 cup maple syrup
• 3 eggs. lightly beaten
• 2 tablespoons vanilla
• 1 cup buttermilk
• 2 1/2 cups chopped peeled apples, I used Pink Lady

Glaze:

• 1/2 cup coconut sugar
• 1-2 teaspoons water

Instructions

Bread:

1. Preheat oven to 350. Butter or spray a 8 1/2-inch bundt pan.
2. In a medium mixing bowl, whisk together the flours, baking powder, baking soda, nutmeg, and cinnamon.
3. in a large mixing bowl, whisk together the butter, maple syrup, eggs, vanilla, and buttermilk. Add dry ingredients to wet ingredients and stir together until just combined. Fold in chopped apples.
4. Bake for 50 minutes -1 hour, until a toothpick comes out clean. Cool for 20 minutes in pan and then transfer to a wire rack to finish cooling.

Glaze:

1. Whisk 1/2 cup coconut sugar in a blender on high speed until it becomes powdered sugar.
2. In a small bowl, mix the powdered coconut sugar with 1-2 teaspoons of water until smooth. Drizzle glaze over cooled cake.

Notes

adapted from The Black Dog Summer of the Vineyard Cookbook