Blueberry Apple Cinnamon Yogurt Bread

I’m glad you guys enjoyed the photos from the beautiful weekend here in D.C.! They were actually all taken with my little point and shoot — check out this post for my tips for taking better point and shoot photos.

This week is going to be insane getting ready for the big move — I spent all day yesterday with my mom running errands and sorting through my clothes. I literally got rid of nearly half of them! The damage:

• 5 huge trash bags (for Goodwill)
• 1 huge trash bag (for the trash)
• 4 huge shopping bags (to sell)

Sweet! I always feel so productive cleaning out my room and getting rid of stuff I don’t need. On the docket today is getting my car serviced, getting a Tb vaccine shot, sorting through old papers, and starting to PACK!

But for now — a new recipe!

I teased you guys with photos of this awesome bread on Friday, remember? 🙂

As always, it’s packed with nutrition AND deliciousness!

Blueberry Apple Cinnamon Yogurt Bread

Ingredients:

Dry:

• 2 C spelt flour
• 1/2 C brown sugar
• 1/2 C finely ground flaxseed
• 1 Tbsp. cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt

Wet:

• 1 C unsweetened applesauce
• 1 C whole milk
• 1/2 C plain yogurt
• 2/3 C blueberries
• 1 tsp. vanilla extract

Instructions:

Preheat oven to 325.

1) In two separate bowls, mix dry, then wet, then add wet to dry, stirring gently until evenly mixed.

2) Pour the batter into a 9×5 pan. Top with pumpkin seeds (optional — makes it look pretty!).

3) Pop it in the oven for 55 mins to 1 hour. Fork check to make sure it’s done!

Blueberry Apple Cinnamon Yogurt Bread

May 5, 2019 by Anne

This apple cinnamon yogurt bread with blueberries makes a delicious and healthy breakfast or snack.

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Yield

1 loaf

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Ingredients:

Dry:

• 2 C spelt flour
• 1/2 C brown sugar
• 1/2 C finely ground flaxseed
• 1 Tbsp. cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt

Wet:

• 1 C unsweetened applesauce
• 1 C whole milk
• 1/2 C plain yogurt
• 2/3 C blueberries
• 1 tsp. vanilla extract

Instructions:

1. Preheat oven to 325. In two separate bowls, mix dry, then wet, then add wet to dry, stirring gently until evenly mixed.
2. Pour the batter into a 9x5 pan. Top with pumpkin seeds (optional — makes it look pretty!).
3. Pop it in the oven for 55 mins to 1 hour. Fork check to make sure it’s done!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Mmmm… healthy and delicious, just how I like it 🙂

Enjoy! 🙂 I already ate it all, sniff. Might need to make some more today…!