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This cinnamon apple cider bread is an easier and lighter version of apple cider donuts. A delicious fall treat with less guilt.
September is National Cholesterol Awareness Month, and I’m teaming up with Mazola® Corn Oil to bring you a lighter fall recipe. For my cinnamon apple cider bread, I’m using Mazola Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health.
Baking lighter doesn’t have to compromise your recipes. Making simple swaps for lighter ingredients will achieve a near-perfect match. For this recipe, I swapped out half of the flour for white whole wheat. White whole wheat flour has the benefits of whole wheat flour without the dark color.
The whole white wheat berry is lighter in color and has a softer germ, making it closer to all-purpose flour in function. Using the whole berry means more fiber and nutrients. Using white whole wheat flour in this recipe increases the fiber content.
Mazola Corn Oil in place of butter is another simple swap that will not compromise your recipe. It functions just as butter does on a 1:1 ratio. Whatever the recipe calls for in cups, replace it with that amount of corn oil. The same goes for sugar substitutes. Use a brand that specifically states that has cup-for-cup measurements. You can reduce saturated fats and cholesterol in your meals easily with simple swaps, like substituting butter with Mazola Corn Oil.
Other simple swaps include:
- Fruit juice or purées in place of milk
- 0% yogurt instead of sour cream
- Apple sauce in place of eggs
- Nut milk in place of animal milk
- Coconut milk for heavy cream
- Maple, agave, or date paste instead of sugar
- Cooked beans instead of flour
Who knew that there was such a thing as streusel without butter? Well, I can tell you that corn oil works wonderfully. In fact, it’s much easier to prepare because there’s no butter. Just add all of the ingredients to a bowl and combine with a fork or your fingertips. Sprinkle the streusel over the top of the batter just before baking. It comes out just as crisp and delicious.
Making Moist Apple Cider Quick Bread
I learned the secrets to super moist non-dense quick bread from a friend’s mom whom I’ve never even met. My friend Esther shared her mother’s banana bread recipe with me years ago, and one of the steps in the instructions said to add baking soda to milk. I’d never heard adding baking soda to milk, so naturally, I looked it up.
It turns out that adding baking soda to acidic ingredients such as milk or sour cream causes it to release carbon dioxide, much like yeast does in baked products. The result is a fully risen non-dense recipe. This is the method that I use now for all of my quick bread recipes.
So the first step in making this bread after measuring out your ingredients is to add the baking soda to the yogurt. Do this just before pulling the recipe together. In a small bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
The next step is to beat together the brown and white sugars with vanilla, corn oil, and eggs.
Add the dry mix and the yogurt with soda followed by the apple cider. Beat until smooth, but don’t over mix.
Pour the batter into a prepared 9x5 loaf pan and top with the streusel. Bake at 325 for up to 1 hour and 15 minutes or until the center comes out clean. Check for doneness between the 50-60 minute mark and every 5 minutes after if needed.
Cinnamon Apple Cider Bread
- 1 1/4 c cake flour
- 1 c white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 c Mazola corn oil
- 1/2 c brown sugar
- 1/2 c white sugar substitute
- 1/2 c apple cider
- 1/2 c 0% vanilla yogurt
- 2 eggs
- 2 egg yolks
- 1 tbsp vanilla extract
- 1/2 c walnuts chopped
- 1/3 c brown sugar
- 1/4 c white whole wheat flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp corn oil
- Add the walnuts, brown sugar, flour, cinnamon, salt, and corn oil to a bowl. Combine with a fork put your fingertips until crumbly; set aside.
Cinnamon Apple Cider Bread
- Mix the baking soda to the yogurt in a small bowl and set it aside.
- In a small bowl whisk together the flour, baking powder, salt, cinnamon, and nutmeg to form a dry mix.
- Beat together the brown and white sugars with the vanilla, corn oil,and eggs.
- Add the dry mix and the yogurt with soda followed but the apple cider. Beat until smooth but don’t over mix.
- Pour the batter into a prepared 9x5 loaf pan and top with the streusel. Bake at 325 for up to 1 hour and 15 minutes or until the center comes out clean. Check for doneness between the 50-60 minute mark and every 5 minutes after if needed.