Apple Spice Loaf with Coconut and Pecans

I’m not usually a big fan of baked goods with apples in them, but I just HAD to do something with the ones we had in the fridge! We usually love snacking on apples, but somehow we picked up the wrong kind last time we were at the market….the mealy ones. We are definitely a sweet & snappy kind of family, and mealy apples will rot before anyone will eat them. So as I was perusing a blog that I stumbled upon, I saw a post titled Cake for Breakfast? and just had to take a quick peek. My recipe below is adapted from the one in this post.

The recipe is basically for a carrot spice cake baked up in a loaf pan, so I decided to give it a try, only with apples instead. The result? The family likes it a lot, and my daughters softball team keeps asking for more! This was quite surprisingly to me, as I did make it a bit healthier, so it’s not really a “junk food” item. Yes, yes…it’s baked and shaped like a sweet bread, but you can feel good about giving this a snack option to your kids. It is fairly low in sugar, contains fruit and/or veggies (if you are using carrots), whole wheat flour, apple sauce, nuts (good source of fat and protein) and yogurt.  I think this would make a great hostess or house warming gift!

Oh, and don’t let the long list of ingredients scare you, half of them are spices.

Quick tip: to make this more portable and to control portion sizes, try making this in a muffin tin. If you do this, make sure to lessen the baking time! Also, those little snack size apple sauce cups is the perfect amount, so if you have those handy no need to measure it out.

Apple Spice Loaf with Coconut and Pecans:

  • 1 cup white flour
  • 1 cup wheat flour
  • 1 T baking powder
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cardamom
  • pinch ground nutmeg
  • ¼ t baking soda
  • ¼ t salt
  • ½ c sugar
  • 1/3 c brown sugar
  • 1/3 c canola oil
  • 1/2 cup natural (unsweetened) apple sauce
  • 2 large eggs
  • ¾ cup plain yogurt
  • 1 t vanilla extract
  • 1 cup shredded carrots or diced apples, or a combination of both
  • ½ cup unsweetened shredded coconut (optional)
  • 1/2 cup walnuts or pecans (optional)


  • Pre-heat the oven to 375 degrees.  Lightly spray a 5 x 9 bread pan and set aside.
  • Combine the first 9 ingredients into a large mixing bowl and blend well.
  • In another bowl, combine the remaining ingredients and blend well.
  • Pour the wet mix into the mixing bowl with the dry ingredients, then stir until just blended and nothing is dry anymore.
  • Pour the batter into the bread pan and bake for 50-60 minutes, or until a toothpick inserted into the highest part of the read comes out clean (or pretty darn close).
  • Take the bread out of the oven and allow it to cool for at least 20-30 minutes before cutting into it.

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