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Chunky Apple Bread with Crunchy Granola Topping

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Chunky Apple Bread with Crunchy Granola Topping
  • Prep 15 min
  • Total 2 hr 20 min
  • Servings 16
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You'll get a taste of walnuts and apple in every bite of our chunky apple bread topped with Nature Valley Oats and Honey Crunchy granola bars.
By Betty Crocker Kitchens
Updated Sep 17, 2013

Ingredients

  • 3/4 cup sugar
  • 1/2 cup butter or margarine, softened
  • 1 container (6 oz) Greek fat-free honey vanilla yogurt
  • 2 eggs
  • 2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 apple, peeled, coarsely chopped (about 1 cup)
  • 1/3 cup chopped walnuts
  • 1 pouch Nature Valley™ oats 'n honey crunchy granola bars (from 8.9-oz box), crushed
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 325°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray; lightly flour.
  • 2
    In large bowl, beat sugar, butter, yogurt and eggs with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, cinnamon, baking powder, vanilla and salt. Stir in apples and walnuts. Spoon batter into pan. Sprinkle crushed granola bar evenly over top of batter, pressing lightly into batter.
  • 3
    Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour. Use serrated knife to cut loaf into 16 slices. Wrap tightly and store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    To crush granola bars, leave in unopened pouch. Using a mallet or rolling pin, press down on pouch to crush bars.
  • tip 2
    Greasing and flouring only the bottom of the pan gives the loaf a gently rounded top and avoids overhanging edges.

Nutrition

Nutrition Facts are not available for this recipe
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