Apple and Ginger Loaf

sliced apple ginger loaf

This post is sponsored by Weight Watchers Canada. Find out more about the WW Freestyle program, which encourages the freedom to eat the foods you love while nudging you towards healthier choices using the SmartPoints system. As always, all ideas and opinions expressed here are my own.

Around this time of year I tend to have a few extra apples / apple butter lying around, the products of slightly-over-enthusiastic orchard trips. Not that I mind at all — I really enjoy baking with apple butter (in addition to spreading it on toast). Like applesauce, apple butter adds moisture and flavor to baked goods. I actually think the flavor you get with apple butter is better than applesauce, because the fruit is much more concentrated!

This time around I wanted to use apple butter to make a hearty breakfast quick bread, full of spice and whole grains. Enter this Apple and Ginger Loaf! I’ve been crushing on ginger lately, so it’s a major player here. I ground some fresh ginger up with the sugar to see what would happen, and I love the fragrance and spice it adds (and that grinding it with the sugar avoids those gingery strings)! If ginger isn’t your thing feel free to cut back or substitute with your favorite fall spice (I think cardamom would be lovely here). Conversely if you’re really into ginger, you could go wild and toss in a handful of chopped candied ginger, or sprinkle some on top.

apple ginger loaf from top

apple ginger loaf grab slice

Apple and Ginger Loaf

Makes one loaf, about 16 servings

Ingredients

  • 60g dark brown sugar
  • 60g granulated sugar
  • 50g fresh ginger, peeled and roughly chopped
  • 2 large eggs, at room temperature
  • 30g molasses
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 tsp ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon kosher salt
  • 99g neutral vegetable oil (I prefer grapeseed)
  • 1 1/2 teaspoons vanilla
  • 170g apple butter
  • 177g white whole wheat flour or sifted whole wheat flour
  • 50g rolled oats (not instant)
  • 57g chopped, toasted pecans (optional)

For the topping:

  • 1 Tbsp rolled oats
  • 1 Tbsp coarse sugar

Method

  1. Preheat the oven to 350F. Lightly grease and line a loaf or Pullman pan with a parchment paper sling.
  2. Place the sugars and ginger in a food processor. Pulse until ginger is completely broken down. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment.
  3. To the sugar-ginger mixture, add the eggs, molasses, baking powder, baking soda, spices, and salt. Mix on low to combine, then turn up the speed to medium and whip until the mixture is thick and expanded, about 5 minutes.
  4. Turn the speed down to low and slowly stream in the oil and vanilla. Mix until homogeneous. Add the apple butter and whisk on low until combined. Scrape down the sides of the bowl and add the flour and oats. Mix on low just until combined. Add the nuts if using and use a silicone spatula to mix just until the batter is smooth and combined. Be sure to scrape the bottom of the bowl to ensure the batter is evenly mixed.
  5. Pour the batter into the prepared pan. Sprinkle the rolled oats and coarse sugar evenly over the top.
  6. Bake for 45-60 minutes, or until a skewer inserted into the center of the loaf comes out clean.
  7. Transfer the pan to a wire rack to cool for 15 minutes. Using the parchment sling, lift the loaf out of the pan to finish cooling completely on the rack.

Instant Pot Apple Butter

apple butter

Over the past few years, apple picking has become an early fall tradition. It started five years ago as a date activity with my now-husband, and this year the apple farm was one of our brand-new daughter’s first excursions.

apple farm trip

(This was actually our second trip this year; Marcus liked the last trip so much he kept asking to see “apple trees.”)

Besides pies and galettes, I also enjoy making a batch or two of apple butter with our pickings. I far prefer apple butter to applesauce — it’s thick enough to spread on toast and is generally more flavorful. Apple butter is also a handy ingredient to have around for fall baking, as I’m discovering (recipes to come!). Whipping up a batch does take some time, but it’s mostly hands-off and makes your house smell perfectly autumnal — a great rainy day project!

I used our Instant Pot to make this year’s batch. (Not sponsored — we really do love this gadget!) While my method doesn’t save much time on traditional apple butter-making methods, I do think it’s easier and dirties fewer dishes. It’s definitely how I’m making apple butter from here on out!

A few notes:

  • You can use any variety (or varieties) of apples. I used a mix of Macintoshes and Cortlands for this particular batch.
  • Feel free to add different / more spices to your liking. I kept this batch pretty light on spice since I knew I would be using it in some baking recipes.
  • If you don’t have an Instant Pot, you can make this using the stovetop and oven or a slow cooker.
  • If you’re pressed for time, you could use the “saute” setting instead of “slow cook” in step 2 to reduce the puree down (it should take 45-60 minutes), but the butter does tend to splatter and requires more constant stirring / attention.

Instant Pot Apple Butter

Makes about 3 pints

Ingredients

  • 5 1/2 lbs apples, cored and quartered (no need to peel)
  • 1/4 c water or apple juice
  • 100-200 g brown sugar
  • 1 tsp cinnamon
  • A few gratings of fresh nutmeg

Method

  1. Place the apples and water/juice in the Instant Pot and cook on high pressure for 20 minutes. Allow pressure to release naturally. Puree contents using an immersion blender / regular blender / food processor.
  2. Return puree to the Instant Pot. With the lid propped open for steam ventilation, cook — stirring occasionally — on the slow cooker setting until thick and reduced, about 6 hours. Add sugar and spices, adjusting to taste (I used about 3/4 c sugar for a gently sweetened butter).
  3. For smoothest texture, puree contents again. Ladle apple butter into clean, sterile jars. Process in a water bath, if desired, or store in the refrigerator and use within a few weeks. Apple butter can also be frozen.