I’m over banana bread.
Just kidding. How could anybody ever be over banana bread? Banana bread is the bomb.
But unfortunately, I can’t make banana bread. I don’t have any bananas.
On the other hand, I have something even more fitting for the season: apples.
Why apple bread?
We originally bought apples because they taste better than grocery store bananas. And they were cheaper. But now I love the flavor that this bread has. It’s sweet, but not too sweet. It’s multidimensional without being overly complicated.
I’m also in love with the healthiness of this sweet bread.
You should know me by now. I’m a huge advocate for 100% healthy food. I don’t want to add oil, salt, sugar or refined grains to my food. It doesn’t make me look my best and doesn’t make me feel my best. I look and feel great when I eat food that I enjoy that’s also healthy.
And that’s exactly what this bread is.
The biggest problems with vegan sweet bread recipes I find are the attributes listed above. But my bread is free of all those. I’m happy to say that my Autumn Apple & Ginger Sweet bread recipe is truly a healthy sweet bread.
It’s 100% whole grain. It’s free of any refined sugars (even coconut sugar) and doesn’t contain any added oils or other high fat ingredients.
The reason for the season
I do have a confession to make. Part of the reason I used the ingredients that I am is because I’m trying to lose weight.
Yes, you read that correctly. So I’m an average woman.
A few years ago I was obese. In the last 2-3 years I’ve been able to lose most of the weight. But the last 15 pounds are hanging on. It’s irritating.
Every once I awhile it’s acceptable to eat a small drizzle of oil and a sprinkle of sugar. But doing that doesn’t fit in with losing weight. I need to make sure to keep my food sugar free, oil free and salt free. Or at least free of any unhealthy versions of them.
Another way to make my sweet bread more conducive to weight loss is to decrease the caloric density. I’m not one to eat low calorie foods. I’m not afraid of calories. But eating foods that naturally contain fewer calories promotes weight loss.
Fruits, vegetables and legumes are great for weight loss. Grains… not so much.
Because of this, I’ve swapped out some of the whole wheat flour in my recipe. This sweet bread recipe is 50% whole wheat flour and 50% besan. a.k.a. chickpea flour.
Chickpea flour is wonderful in all sorts of recipes. Quiches. Flat breads. Cookies. In this recipe, it adds nutrition and moisture while decreasing calories. You eat the same amount of volume but fewer calories. And more fiber. Win-win situation.
Or would that be a win-win-win situation?
The bread of your dreams
So this sweet bread is:
- Lower calorie
- Refined-sugar free
That sounds like the bread of your fantasies. A delicious vegan sweet bread that won’t make you gain weight and is actually healthy. That you can also eat as much as you want of.
It seems too good to be true. Like a dream. But I promise it’s real.
Overall this bread is fairly easy to make. It does take time, but the steps are simple. The longest task is the fermentation of the dough. If you don’t have one already, you can make a sourdough starter. Or you can simply soak the dough instead of fermenting.
Other than that detail, Autumn Apple & Ginger Sweet Bread is a breeze to make.
So how about making it today?
No bananas? Tired of banana bread? Bake this Autumn Apple & Ginger Sweet Bread. The flavors are perfect for fall. It’s healthy. Easy to make. And free of added sugar. It’s so delicious it doesn’t even need a spread.
Vegan and free of added salt, sugar, oil, soy, nuts and seeds
Reasons to love this recipe: sourdough, wholegrain, no added sugar, seasonal, 10 ingredients or less, easy
Yields around 12 slices
- 75 g sourdough starter
- 210 g whole wheat flour
- 325 g water, divided
- 125 g chickpea flour (besan)
- 1/2 tbsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp condensed vanilla extract (1 tsp regular vanilla extract)
- 4 packets Splenda or other zero-calorie sweetener
- 1/2 tsp baking powder
- 1 medium/large apple, finely chopped
Combine the sourdough starter, whole wheat flour and 225 g of water. Mix until well combined. Cover and refrigerate the mixture for 3-5 days.
Preheat oven and a large bread pan to 350° F (180° C).
In a large bowl, combine the refrigerated sourdough mixture, chickpea flour and the rest of the water. Mix until well combined. Add the rest of the ingredients and mix again. Pour the thick batter into the preheated bread pan.
Bake the bread in the oven for 45 minutes. Allow the bread to cool before removing from the pan (if you can!).
Enjoy for a few slices for breakfast.