I'm sending one of these loafs to my sweet sister in Texas. Noelle turns nineteen on Saturday and will be spending her Spring Break in Mexico, working with an impoverished community. I find it fitting that her birthday treat utilizes a product produced and long admired in Mexico. Noelle has been my best friend since we were little girls. We adored each other and would spend hours playing together in the bath or reading the many books my parents so graciously supplied us with. To this day, Noelle and I remain close, and we both share a love for reading and eating. I only wish she lived closer. But...if all goes as planned...I will be studying in Austin next year, and we will get to celebrate her 20th birthday together!
Apple Agave Bread
2 cups White whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 cup applesauce
1 mashed banana (as ripe as possible)
1/4 cup plain yogurt
3 TBSP oil
1/3 cup agave nectar
2 eggs lightly beaten
1 tsp vanilla extract
1 diced apple
1/2 cup raisins
1/2 cup chopped and toasted walnuts
1. Preheat your oven to 350 degrees and grease your loaf pans.
2. Sift together your dry ingredients and stir with a whisk in a small bowl.
3. In a large bowl, combine your wet ingredients and stir until well combined.
4. Gradually pour your dry ingredients into your wet and stir until just mixed. Fold in your diced apple, raisins or walnuts. Divide equally amongst your pans and bake in preheated oven for 25 to 30 minutes.
5. Allow to cool in pan for 5-10 minutes before removing. (This is especially important if you added the diced apple)