Hard Apple Cider Walnut Oat Bread

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  • Total Time: 1 hrs
  • Makes: 10 slices

Move over beer bread, it’s fall and we are making hard apple cider bread instead. This is not an overly sweet bread which makes it great for adding a whipped pumpkin or honey butter, a schmear of good butter and a sprinkle of Simply Organic Cinnamon Sugar Trio, or try it savory by toasting and topping it with a sharp cheddar or gouda and sliding under the broiler. Pair it with your favorite fall soup, it makes a great addition to breakfast, or as a light snack with your favorite warm beverage. This would also be great with pears and hard pear cider. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)

Ingredients

  • Beyond Gourmet parchment paper

    3 cups of all-purpose flour

    1/2 cup of Bob’s Red Mill rolled oats

    1.5 teaspoon of Frontier Co-op salt

    1 tablespoon of Frontier Co-op baking powder

    1/4 cup of lightly packed Wholesome Organic brown sugar

    Pinch of Frontier Co-op salt

    1 flax egg (1 tablespoon of flax meal in 3 tablespoons of water, let it sit 15 min)

    3 tablespoons of pure maple syrup

    1/4-1/2 teaspoon of Simply Organic vanilla bean paste

    1 teaspoon of Frontier Co-op ground cinnamon

    1 12-ounce bottle of hard apple cider

    4 tablespoons of butter melted/divided (3 go inside the bread mix/1 drizzled on top before baking)

    1/2 cup of chopped walnuts

    1 cup of a peeled & diced apple that has been tossed in 1/2 teaspoon of Frontier Co-op cinnamon and 2 teaspoons of Frontier Co-op maple powdered sugar

     

    *Optional Simply Organic Cinnamon Sugar Trio for sprinkling on warm buttered slices of bread

Directions

    1. Preheat oven to 375 and grease a loaf pan and you are welcome to use Beyond Gourmet parchment paper.  I used both.
    2. Make your flax egg and set aside.
    3. Toss the diced apples in the 1/2 teaspoon of cinnamon and 2 teaspoons of maple powdered sugar and set aside.
    4. Mix all of your dry ingredients and dry spices in a bowl.
    5. Add 3 tablespoons of melted butter and your vanilla bean paste, flax egg and maple syrup.
    6. Take a swig of your hard apple cider and pour the rest into the bowl, add in your apples and walnuts and mix until combined.  Batter will be thick.
    7. Place batter into the greased loaf pan and pour the remaining tablespoon of butter over the batter.
    8. Bake 45-55 minutes, checking with a toothpick at the 45 minute mark and adding cooking time in 5 minute increments as needed.
    9. Let cool in the pan for 15 before removing to a wire rack to cool completely.
    10. Pairs well with the whipped maple pumpkin butter recipe or Simply Organics cinnamon sugar trio.

     

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