brown sugar & apple oat bread with rum

Good morning.

Did you know that bulletproof suits now exist?  I’m floored.  Some Canadians just decided to weave this special military fabric into a standard three-piece pinstripe to stop little metal things moving towards you faster than the speed of sound…  Because Canada of all places should be worrying about these sorts of things.  I guess I can sleep easy now.

A co-worker of mine has been doing a 21-day juice detox.  I don’t know what it is about these juices, but I just can’t seem to get into it.  I’ll buy one or two from the store and stick them in the fridge, completely intending to commit to the one thing I find particularly disgusting, and doing it all in the good name of health.  But there it sits, all day long… Mocking me and my inability to drink anything healthy.

But get this.  Apparently green juice is the new Louis Vuitton and carrying a bottle of vegetable juice has become a status symbol.  I guess I’m old school.  I still prefer carrying around carrot sticks and a bushel of kale.

So.  Let’s talk apples.

No, actually…  Let’s talk baked apple bread and rum.  I assume you’re OK with that.

Now, I think I know you pretty well…  Well enough to know your bread lust knows no bounds.  So I’ll give you what your heart desires.  Warm bread and booze.

(Pause for breath).

Let’s casually expand our waistline.

Brown Sugar & Apple Oat Bread with Rum

(yields 1 loaf or 2 small, 10 slices)

Ingredients:

1 1/2 cups white whole wheat flour (3/4 white, 3/4 whole wheat)

1/2 cup rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 teaspoons cinnamon

1 teaspoon nutmeg

pinch of cloves

2 tablespoons butter, melted

1/4 cup brown sugar, packed

1 cup unsweetened applesauce

1/4 cup plain Greek yogurt

1 egg

1 teaspoon vanilla extract

2 tablespoons rum*

1 large apple, peeled and chopped

Preparation:

Preheat oven to 350 degrees and coat a 9X5-inch bread pan with non-stick spray.

Whisk flour, oats, baking soda, salt, and remaining spices together in a large bowl.  Set aside.

In another bowl, melt butter.  Add in brown sugar and whisk together.  Next, add the egg and stir until incorporated.  Add in vanilla.

Pour flour mixture into wet ingredients and stir together batter is moist.  Pour in rum* and give one more stir.  Lastly, add chopped apples to the mixture and stir until incorporated.

Pour batter into prepared pan coated and for 50 minutes to 1 hour, or until a wooden pick inserted in the middle comes out clean. Cool for 10 minutes in pan. Remove from pan and let cool completely on wire rack.

*For the “non-adult version” use apple cider.