MomTrainer Kitchen - Apple Oatmeal Breakfast Bread

I'm officially on maternity leave!!
 

Baby Kelly has been measuring a little small. (Details here.) My OB has me coming in twice per week to check his or her little heartbeat and monitor my fluids and placenta for the past couple of weeks. Our baby looks perfectly healthy, these tests are just a precaution. BabyK and I are fine, one of us is just on the small side. 

With that, I decided to check out a little early. My clients and studios have been incredibly understanding, and I am so grateful to be able to leave earlier than planned. My doctor was planning to induce me if the baby stopped growing, so I wanted some extra time just in case. Fortunately, baby is growing fine, so now I have some extra time on my hands! 

Having some time off in the last week of December has been great, but I'm a little lost, to be perfectly honest. We have never had to skip a Christmas before. Normally we're traveling to Michigan or Boston to celebrate with family, but this year we celebrated via Skype. My husband is working from home this week and helping me finalize all of the baby things, which has been wonderful. 

One of the ways I've been blowing off some steam is by baking like a madwoman. I can't tell if this is nesting or not... 

We had lots of leftover apples so I baked this yummy apple bread for Christmas morning. 

I used this recipe from The Food Network for inspiration. I didn't make the oat flour.... I just used regular old oats. I'm lazy and I prefer some texture in my bread. I also eliminated the extra brown sugar and tossed in some dried cranberries. 

Makes 12 servings

Ingredients:

Crumble topping:
1 teaspoon brown sugar
3 tablespoons dry uncooked oats
1/2 teaspoon cinnamon
1 tablespoon coconut oil

Bread:
1 cup (3.2 ounces) dry oats/oatmeal
1 cup (4.2 ounces) whole-wheat pastry flour or all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 large eggs
1/4 cup maple syrup
1/3 cup avocado oil (melted coconut is fine, too!)
1 teaspoon vanilla extract
2 cups (9.7 ounces) shredded, unpeeled apples (about 2 large apples)
1/3 cup chopped walnuts

1/4 cup chopped dried cranberries

Directions

1. Combine crumble topping ingredients in a small bowl; set aside.
2. Preheat oven to 350 degrees F. Spray pan with cooking spray.
3. Lightly spoon whole-wheat flour into dry measuring cup; level with a knife. Combine with oats, wheat flour, salt, baking soda, baking powder and cinnamon in a large bowl.
4. Combine eggs, honey, oil and vanilla in a medium bowl, stirring until combined. Add apples; stir until well combined. Add flour mixture; stir just until combined. Gently stir in walnuts.
5. Pour batter into loaf pan and sprinkle with crumble topping. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Read more at: http://blog.foodnetwork.com/healthyeats/2016/09/04/apple-oatmeal-breakfast-bread/?oc=linkback

The calorie count is around 200 per thick slice. Goes great with a cup of coffee!