Healthy Apple Pie Bread with Oatmeal Streusel
This healthy Apple Pie Bread is so fluffy, moist, and sweet, and it’s topped with a deliciously spiced Oatmeal Streusel! It doesn’t taste refined sugar free, low fat, high protein, or whole grain one bit!
I don’t know why, but whenever I buy apples I always pick way too many. Like, enough so that I’d have to eat three a day before they go bad.
I blame how nicely they are displayed at the grocery store 😉
I made this mistake last week and bought a bag of Granny Smith apples. By day three, I was sick of eating apples and was brainstorming ways to use the rest of the bag.
Baking came to my mind first (obviously), so I thought I’d use a couple in a sweet bread.
Apple Pie Bread came to my mind first. Then I thought, how about a topping too? And that’s when I decided to add some Oatmeal Streusel before baking.
This Apple Pie Bread is the perfect baked good to welcome Fall.
It is delicious, moist, fragrant, and beautiful to look at!
This recipe took a few trials to perfect, but what’s important is that the bread is perfect now.
In my first trial, I didn’t make nearly enough streusel to sprinkle on top. It looked like I accidentally spilled some oats onto the cake before baking. I also chopped the apples far too small, so they were hard to notice and they got lost in the cake.
In my second trial, while I was happy with the flavor and texture of the cake (as well as the larger apple chunks), I was disappointed in the color. It looked a bit bland, even though it was packed with flavor! It looked like a Vanilla Cake, not a spiced and flavorful recipe to welcome in the new season. I wanted there to be more color, so to added a bit of molasses to the recipe.
In my third trial, I was blessed with a perfect loaf of deliciousness.
Everyone will enjoy this Apple Pie Bread — sweet, fluffy, and filled with delicate bites of apple and the perfect blend of spices!
The aroma itself will surely catch some attention too. This bread will not disappoint, it is my new Fall favorite… and it’s healthy too! What’s better than that?? It’s hard to believe that such a sweet, decadent, and unhealthy-tasting slice of this Apple Pie in bread form can have only 160 calories and 5g of fat. And because there are also 3g of fiber and 6g of protein, that slice (or two) will keep you full for hours! 😉
Healthy Apple Pie Bread with Oatmeal Streusel
- 2 tbs Old Fashioned Rolled Oats
- 2 tbs Chopped Pecans (or walnuts or almonds)
- 1 tbs Granulated Erythritol
- ½ tsp Ground Cinnamon
- ½ tbs Avocado Oil
- ½ tsp Natural Butter Flavor
- 120g (1 cup) Whole Wheat Pastry Flour
- 30g (⅓ cup) Vanilla Whey Protein Powder
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¾ tsp Double-Acting Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 185g (¾ cup) Unsweetened Applesauce
- 60g (¼ cup) Plain, Nonfat Greek Yogurt
- 48g (¼ cup) Granulated Erythritol
- 21g (1½ tbs) Avocado Oil
- 21g (1 tbs) Molasses
- 2 large Egg Whites
- 1 tsp Liquid Stevia Extract
- 1 tsp Vanilla Extract
- 1¼ cups Diced Apple
For the Streusel:
- In a small bowl, stir together the oats, pecans, erythritol, and cinnamon.
- Stir in the oil and butter flavor. Set aside.
For the Bread:
- Preheat the oven to 325 degrees Fahrenheit and spray an 8x4" loaf pan with cooking spray.
- In a small bowl, whisk together the whole wheat pastry flour, protein powder, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a large bowl, whisk together the applesauce, yogurt, erythritol, oil, molasses, egg whites, stevia extract, and vanilla extract.
- Dump the dry ingredients over the wet ingredients and fold together until MOSTLY mixed through. Fold in the diced apples, being careful not to overmix.
- Pour the batter into the prepared pan, sprinkle with the streusel, and bake for ~50 minutes, or until the surface springs back when tapped. Transfer the loaf to a wire cooling rack and let cool completely. Slice, serve, and enjoy! Store in a tightly sealed container in the fridge for up to 5 days.
With love and good eats,
I wish I were more of a baker . . . because this looks amazing. Great idea!
Looks great! Any thoughts on making this vegan and fatfree? I can’t have too much fat in my diet because of health problems 🙁 Thanks a lot 🙂
This cake could definitely be made fat-free, however I don’t know how it could be made vegan. The whey protein is an important ingredient, and the yogurt + egg whites provide moisture, leavening and texture. To make fat-free though, omit the oil and increase the applesauce by 3-4 tablespoons. In the streusel, omit the oil and use 1/2 tablespoon applesauce + 1/2 tbs milk of choice (almond milk, light coconut milk, etc).
Do you think soy yogurt, brown rice protein powder and egg replacer (either flax or commercial like ener-g) would work? O:-)
Hmmm… I honestly don’t know :/
I’m sure the soy yogurt can replace the Greek yogurt (as long as it’s thick) and I’m hopeful that Ener-G would work, however the protein powder is what concerns me. I find that brown rice protein powder tends to absorb a lot of water (similar to coconut flour), so you may need to add some extra liquid to the batter. I would recommend almond milk or maybe even water. You may also need to increase the baking powder to 2.5 tsp due to the different ingredients. If you do try this out, please let me know how it turns out!
This recipe sounds awesome… I thought that you couldn’t have wheat anymore though. Didn’t you say that you had an allergy? Either way, I need to try this soon, with a few subs of course 🙂
Haha. Too funny! I need to make a rating sheet when I make stuff for “my” family…. I can never tell when they hate/love something. And I can’t test it for myself either. Great idea 🙂
I am allergic 🙁
I baked this for my family and required that they fill out my newly created “Dessert Rating Sheet” (for both the cake and loaves)… I know, it sounds ridiculous, but it’s really helpful since my family is brutally honest 😉
I receive feedback from a varied spectrum in tastes (my dad doesn’t like sweets much but indulges when he tastes a good one, my sister is picky but likes decadent, fattening, rich desserts, and my mother is a fellow sweet tooth). The rating sheet measures 1-10 for appearance, taste, texture, etc, has a “note” section and overall rating box. This way I am sure the recipe is post-worthy. But to be safe, I based this recipe off of my Lemon Poppyseed Cake recipe 😉
Really beautiful, I love your streusel!
Looking at the comments most of them say it looks good but could you change everything about it and it be the same………..NO IT CAN NOT some things are what they are if you cant have something or choose not to eat something then you need to eat different things
I try to avoid gluten as much as possible. Can I replace the pastry flour with GF flour? I know I have to twick some ingredients in order for me to eat it and not feel guilty. Thanks, it looks yum especially with the apples.
I haven’t tried a GF substitute here so I can’t be sure how it’ll turn out, but I’d recommend using a GF flour blend that can replace normal flour at a 1:1 ratio (Bob’s Red Mill has a good one)! 🙂
Hope you like the recipe!
I LOVE how this turned out. I had to make a few substitutions and adds based on diet requirements, and what i didnt have in the house. Here’s what i changed:
Added or swapped: 1/4 cup ground organic flax seed; 1/4 cup coconut sugar instead of artificial sweetner in the main batter; king arthur gluten free flour instead of wheat flour; lite sour cream instead of greek yogurt, Tbsp br. Sugar in topping, and course sugar crystals on top. I also baked 5 minutes on 425F degrees and 45 minutes at 325. The top and sides came out crispy and delicious from this little trick.
It turned out light, moist, flavorful, and is definitely a keeper! My house smelled great this afternoon!