BREAKFAST APPLE BRAN LOAF
This loaf is the perfect fall breakfast with warm coffee?lightly spiced, perfectly sweet and dense, but only in the best way that oats, nuts and shredded apple can be. Grate the apple on the large holes of a box grater down to just the core. /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "This loaf is the perfect fall breakfast with warm coffee—lightly spiced, perfectly sweet and dense, but only in the best way that oats, nuts and shredded apple can be. Grate the apple on the large..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "This loaf is the perfect fall breakfast with warm coffee—lightly spiced, perfectly sweet and dense, but only in the best way that oats, nuts and shredded apple can be. Grate the apple on the large..."); }); } */
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Preheat the oven to 375°F. Grease a 9x5 loaf pan or line it with parchment paper.
- Into a large mixing bowl, combine the eggs and buttermilk and whisk well to combine. Add the grated apple, melted butter and vanilla and stir to mix. Add the bran cereal and let it sit for 5 minutes to absorb liquid.
- While you're waiting, in another bowl, combine the dry ingredients. Combine the all purpose flour, oat bran, cane sugar, muscavado, pecans, baking soda, baking powder, sea salt, cinnamon and nutmeg. Stir to mix. Add the wet ingredients in with the dry and stir just to combine, do not overmix.
- Pour the batter into the prepared pan, it should come up no more than 3/4 way up the pan. Sprinkle the top of the loaf with a handful of oat bran and brown or turbinado sugar. Bake on the middle rack for 40-45 minutes or until a toothpick in the center comes out clean. Allow it to cool completely before removing it from the pan.
- Slice with a serrated knife and serve with butter on the side.
- Loaf can be kept covered at room temperature for 3 days or for 5 days in the fridge.
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