“Give thanks to the Lord, for he is good. His love endures forever.” Psalm 136:1
Today I give thanks for God’s steadfast love enduring even in the moments when I am most unlovable and for His love that carries me through all of the joys and struggles of life. His love endures forever.
Leaving you with a simple recipe for this Maple Apple Breakfast Bread that we’ve been enjoying as our happy start to our past few days. This bread is whole wheat, naturally sweetened, and a festive way to transition from fall to winter. I used a combination of white whole wheat flour and whole wheat pastry flour to keep the texture light and and the buttermilk makes the bread incredibly moist and tender. I finished it off with a coconut sugar glaze that soaks into the bread ever so slightly. We loved this glaze, but a light dusting of powdered sugar would also be nice alternative to the glaze.
Happy Thanksgiving!
- 1½ cups white whole wheat flour
- 1½ cups whole wheat pastry flour
- 1¾ teaspoons baking powder
- 1¾ teaspoons baking soda
- ¼ teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- ½ cup usalted butter (8 tablespoons), melted
- ¾ cup maple syrup
- 3 eggs. lightly beaten
- 2 tablespoons vanilla
- 1 cup buttermilk
- 2½ cups chopped peeled apples, I used Pink Lady
- ½ cup coconut sugar
- 1-2 teaspoons water
- Preheat oven to 350. Butter or spray a 8½-inch bundt pan.
- In a medium mixing bowl, whisk together the flours, baking powder, baking soda, nutmeg, and cinnamon.
- in a large mixing bowl, whisk together the butter, maple syrup, eggs, vanilla, and buttermilk. Add dry ingredients to wet ingredients and stir together until just combined. Fold in chopped apples.
- Bake for 50 minutes -1 hour, until a toothpick comes out clean. Cool for 20 minutes in pan and then transfer to a wire rack to finish cooling.
- Whisk ½ cup coconut sugar in a blender on high speed until it becomes powdered sugar.
- In a small bowl, mix the powdered coconut sugar with 1-2 teaspoons of water until smooth. Drizzle glaze over cooled cake.