Rich Apple Loaf Cakes
From jo_jo_ba 12 years ago
- 3 hours to make
- Serves 20
These loaves not only used some of the apple butter and worse-for-wear apples, but I was able to fortify them with protein rich soy milk powder and tofu too. They turned out decadently dense, with just that “hint” of something special from the mesquite flour. Read more Since they freeze well too, they kept the office noshers sated for a few weeks (though each loaf disappeared in a few hours!). See less
Ingredients
- 1 cup flour shopping list
- 1 ½ cups whole wheat flour shopping list
- ¼ cup mesquite flour (you can use a mix of cocoa and cinnamon if you don’t have this) shopping list
- 1 tbsp baking soda shopping list
- 1 tsp baking powder shopping list
- 1 tbsp pie spice shopping list
- ¼ cup soy milk powder shopping list
- ¼ tsp salt shopping list
- 5 oz silken tofu shopping list
- ¼ cup oil shopping list
- 2 tbsp apple butter shopping list
- 1 cup packed light-brown sugar shopping list
- 2 tbsp maple syrup shopping list
- 1 tbsp vanilla shopping list
- 2 large apples, grated shopping list
- 2 large apples, peeled and diced shopping list
- ½ cup raisins, soaked in hot water and drained shopping list
- ¼ cup dried cranberries, soaked in hot water and drained shopping list
- ¼ cup whole flaxseeds shopping list
How to make it
- Preheat the oven to 350°F, grease 2 loaf pans.
- In a bowl, whisk together flours, baking soda, baking powder, spice, soy milk powder and salt.
- In a food processor, puree tofu, oil, apple butter, sugar, maple syrup and vanilla.
- Pour into the dry ingredients and stir to moisten, then stir in the apples, raisins, dried cranberries and flaxseeds.
- Scrape into the pans and bake at 350°F for 70 minutes, then turn the oven down to 300°F and bake 35 minutes longer.
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