Apple Cinnamon Bread from Center for Living at St. John’s

Enjoy this winner of a recipe, especially for the cinnamon bread lover.


Preheat oven to 350 degrees. Spray an 8 X 4 X 2-inch loaf pan with no-stick cooking spray. Set aside. Combine flour, baking powder and soda in a small bowl, and set aside. In a large mixing bowl, beat together Splenda™, 1/2 cup sugar, canola oil, egg whites and vanilla.

By hand, stir in flour mixture being careful not to overmix. Stir in apples, and pour into prepared pan. Combine 1 tablespoon sugar and cinnamon, and sprinkle evenly over top of batter. Bake for 50 minutes or until loaf is browned,begins to pull away from sides of the pan, and it tests done with a toothpick. Cool bread in pan on wire rack for 10 minutes. Loosen loaf around edge of pan with a small thin metal spatula. Invert; turn right side up. Cool completely before slicing.


No-stick cooking spray

2 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 c. granular Splenda™

1/2 c. white sugar

3 Tb. canola oil

3 egg whites

1 tsp. vanilla extract

2 c. apples, cored, peeled

and chopped

1 Tb. white sugar

1/2 tsp. ground cinnamon

Submitted by Sara Lopinski, a Registered Dietician at the Center for Living at St. John’s Hospital.






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