Sour Apple Breakfast Bread

Breakfast is probably my most favorite meal of the day.

And weekend breakfasts my most favorite of all. My husband actually really enjoys cooking, so every weekend we make breakfasts together. We have joked for years about owning our own bed and breakfast someday, and as we age it has become more of a desire than a passing thought…maybe someday 🙂

This sour apple bread is one of our staple weekend breakfasts. It came about one weekend when I had a bowl of sour apples that really needed to be eaten or tossed. They are my husband’s favorite fruit…not mine, and so with only one person eating them, they never were gone fast enough. I decided to bake with them, and this sour apple breakfast bread makes our weekend breakfast rotation once a month.

Years later, my girls have actually shown an affinity to sour apples just like their daddy, so they rarely get the point of going bad, but we make sure there are a couple left to make one of our family favorite breakfast breads every now and again.

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Tips:

• Freeze up individual slices for quick pull out breakfast or lunch additions!
• The batter makes great muffins too!
• The batter comes together super quick – as in maybe 10 minutes. I don’t even bother peeling the apples!
• If you want to prep ahead so it goes faster in the morning, you can make the batter leaving out  the apples (since they will brown once the air gets to them), and just keep it in the fridge until morning – then you just have to fold in the apples and get the batter into the pan and oven.
• When I serve this apple bread with breakfast it is usually with fried or hard boiled eggs and whole, raw milk to balance it out.
• This is the white rice flour, tapioca flour, and brown rice flour that I use for baking.
• I like using this kind of cinnamon in my kitchen.

This post was shared at The Homestead Barnhop, Real Food Wednesday, & Allergy Free Wednesday!