Apple and Coconut Wholemeal Loaf
Apple and Coconut Wholemeal Loaf recipe for packing in a back to school lunchbox is a pleasure. Using organic ingredients can improve the taste.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 75 min
- Yield: 1 loaf 1x
- Category: Meals supper or lunch
- Method: Oven Baking
Ingredients
Scale
- 450g or 1 lb cooking apples
- 100g or 4 oz desiccated coconut
- 50g or 2 oz olive oil or butter
- 50g or 2oz dark brown sugar
- 1 large egg, free range
- 100g or 4 oz plain wholemeal plain flour
- 3 tablespoons apple juice
- 1½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 100g or 4 oz fresh wholemeal breadcrumbs
Instructions
- Grease a 450g or 1lb loaf tin.
- Preheat the over to moderate heat
- In a glass mixing bowl, mix together the olive oil margarine and dark brown sugar until creamy. This base of the loaf mix is shown in the first photograph below.
- Crack and beat the egg.
- Add the egg gradually to the loaf mix.
- Weigh 100 grams of wholemeal flour, wholemeal breadcrumbs, and desiccated coconut and set to one side.
- Add the wholemeal flour, baking powder, cinnamon, nutmeg, and breadcrumbs to the loaf mix and fold in until the loaf mix looks well balanced.
- Add the apple juice to the loaf mix
- Peel and core the cooking apples, locally grown, and cut into thin chunks or slices, depending on your preference.
- Stir in the apple to the loaf mix.
- Add the desiccated coconut to the loaf mix and stir in very well.
- Turn the loaf mix out of the glass mixing bowl into the greased loaf tin.
- Press the loaf mix down into the loaf tin firmly and smooth the top with a knife or back of a spoon.
- Bake in the oven for 50 minutes to 1 hour or until firm and slightly risen.
- Turn out and cool on a wire rack upside down, as shown in photograph 2.
- When cool to the touch, as shown in photograph 3, the loaf can be turned over and stored at room temperature.
- Cut a 1 ½ to 2 cm slice, in photographs 4 and 5, for eating or packing in a lunchbox.