Oat and Pink Lady® apple breakfast loaf

METHOD:

The combination of apples, oats and honey has great appeal. There’s a wholesomeness to these ingredients that makes eating cake for breakfast permissible. Delicious plain, cut into thick slices. With thick yoghurt and honey, even better.

Challenging as it is, wait for the loaf to cool somewhat before slicing – my advice, not what I do.

Preheat the oven to 180°
Grease and line 2 loaf tins (20 x 10cm) with baking paper.
Place the oats and buttermilk in a large bowl and mix to combine.
Add the sugar, honey, vanilla, applesauce, oil and eggs.
Whisk together until all the ingredients are incorporated.
Cover and rest at room temperature for about 1 hour.
Sift the wholemeal flour, cake flour, raising agents, cinnamon and salt together.
Add the oat and buttermilk mixture to the dry ingredients and mix to combine.
Fold through the apples and sultanas.
Divide the batter between the tins and scatter the rolled oats on top.
Bake for 55-60 minutes. If the top darkens too much, cover with foil for the last 10 minutes of the baking time.
Melt the butter and honey together and brush over the top of the warm loaves.

Recipe from Bibby’s Kitchen – Beautiful Home Food Ebook.
Buy the Ebook here: https://www.bibbyskitchenat36.com/beautiful-home-food-ebook/

Recipe by:

Dianne Bibby

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Oat and Pink Lady® apple breakfast loaf

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Recipe by:

Dianne Bibby

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Oat and Pink Lady® apple breakfast loaf

Cooking

serves

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METHOD:

Recipe by:

Dianne Bibby

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INGREDIENTS

Pink Lady® apple recipes you may like

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