Apple Cinnamon Oat Strudel Bread perfect for those busy fall mornings!
If I haven’t welcomed fall in enough with all of the pumpkin goods, I’m officially saying HELLO with this Apple Cinnamon Oat Strudel Bread. I have been waiting to share this baby with you because it is so very good and is a welcomed break from all of the pumpkin goodies I’m sure you’ve been consuming.
So for years when I lived at home, my mom wouldn’t buy me honeycrisp apples until the fall because they are typically very expensive in the off-season. But she would come in STRONG when it was honeycrisp season and she would always be sure to buy me plenty of them because my obsession is real.
When I was home for the weekend a few weeks back, she had ready and waiting for me and I couldn’t have been happier to bite into my first honeycrisp of the season.
Since they are so cheap right now, I knew I wanted to create a fall inspired bread with the apples. I was sent some quinoa flour from Live Kuna and figured that I would test out the apple bread with a new-to-me flour. If you don’t have quinoa flour, no problem! It says on the back that it has a 1:1 ratio for regular white whole wheat flour but I haven’t tested it myself.
And in order to make the bread THAT much better, I created a crunchy granola-ish oat strudel on top. Talk about total game changer. It took the bread to the next level.
Soooo time to get down with it and make some Apple Cinnamon Oat Strudel Bread!
- 2 cups cored, peeled, diced small apple (1/2 inch in size, I used honeycrisp)
- 1½ quinoa flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ¼ tsp. kosher salt
- ½ cup greek yogurt
- 2 Tbsp. milk (I used almond)
- 1 large egg, room temp
- ½ cup coconut sugar
- 2 Tbsp. coconut oil
- 1 tsp. pure vanilla extract
- FOR OAT TOPPING:
- ¾ cup old fashioned oats
- 2 tsp. cinnamon
- ¼ cup coconut sugar
- 2 tbsp. coconut oil
- ¼ tsp. salt
- Preheat oven to 350F and prepare bread pan.
- In a large bowl, mix flour, baking soda, cinnamon, and salt together.
- In separate bowl mix yogurt, milk and egg.
- Combine wet ingredients into dry ingredients. Stir in coconut sugar and coconut oil. Add vanilla extract.
- Add cored, peeled, and diced apples to mixture.
- Stir to combine fully and pour into prepared bread pan.
- In another bowl, mix together oat topping ingredients.
- Crumble oat topping on top and press down with the back of a spatula.
- Bake for 55-60 minutes or until toothpick comes out clean.