I must be in spring cleaning kinda of mood lately.
The real inspiration for this bread is my attempt at being a little more healthy. It just got a little out of control when I went looking for the coconut, and I was all “ I can add this, and I can add that”
So I cut it up and froze it. So every time I wanted a slice (which was every night until it was gone) I would pull out a slice, heat it for 45 secs in the microwave and sprinkle a little powdered sugar and top with fresh blueberries. Perfect!
Go ahead and clean out your pantry and shove everything into this bread.
Apple Pantry Bread
¾ Cups each of All Purpose and Whole Wheat Pastry Flour ( or 1 ½ Cups of All Purpose Flour)
1 Cup of Quick Oats ( Not Instant)
1 Cup of Sugar
2 Teaspoons each of Baking Powder and Cinnamon
½ Teaspoon of Salt
¼ Teaspoon of Nutmeg
1/3 Cup of Shredded Coconut and Chopped Walnuts
½ Cup of 2% Evaporated Milk
2 Large Eggs
1/3 Cup of Unsweetened Applesauce
2 Tablespoons of Canola Oil
2 Teaspoons of Vanilla
2 Apples, Grated (About 2 Cups)
1 Large Carrot Grated ( About ½ Cup)
½ Cup of Blueberries
Pre-Heat you r oven to 350 degrees. Spray a 9X5 inch loaf pan with non-stick spray.
In a large bowl, whisk flours, rolled oats, sugar, baking powder, cinnamon, salt and nutmeg. Stir in the coconut and walnuts.
In a medium bowl, whisk the evaporated milk and eggs together. Mix in applesauce, canola oil, vanilla, apples, and carrots.
Add the wet ingredients into the dry ingredients, and mix until combined. Fold in blueberries.
Pour batter into prepared pan. Bake for 55 minutes, or until a toothpick comes clean from the centre.
Place on a cooling rack for 10 minutes, remove bread from pan and cool completely on cooling rack.
Sprinkle with powdered sugar and blueberries to serve