Apple Cinnamon Protein Bread

This apple cinnamon bread, crafted by Leanne Ray in collaboration with MacroStax & SFH, is cozy and made with better-for-you ingredients for the ultimate fall treat. Thanks to the addition of applesauce and Greek yogurt, there’s no added fat in this recipe. It’s ultra moist and flavorful so you’d never know. SFH PURE Whey churro protein powder is the perfect addition giving you more protein and more cinnamon goodness.

Servings: 10
Serving Size: 1 slice (87 grams)
Total cooked weight: 870 grams
Prep Time: 10 minutes
Total Time: 55 minutes
Nutrition Facts: 167 calories / 27g carb / 9g pro / 2g fat

Ingredients
1 cup (112 grams) King Arthur stone ground white whole wheat flour
½ cup (60 grams) Bob’s Red Mill oat flour
2 scoops (64 grams) SFH PURE Whey churro Protein
1 teaspoon (7 grams) baking soda
1 teaspoon (4 grams) cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup (240 grams) unsweetened applesauce
2 large eggs
⅓ cup (100 grams) pure maple syrup
5 ounce container (150 grams) siggi’s whole milk vanilla yogurt
1 teaspoon (4 grams) vanilla extract
1 small honeycrisp apple with core removed, grated (110 grams)


Instructions
Preheat oven to 350° F. Coat a loaf pan with olive oil cooking spray and line with parchment paper.
To a large bowl, add flours, SFH PURE Whey Churro protein powder, baking soda, cinnamon, nutmeg and salt. Whisk well.
To a medium bowl, add applesauce, eggs, maple syrup, yogurt and vanilla extract. Whisk until smooth and well combined.
Add wet ingredients to dry, use a spatula to mix until no streaks of flour remain. Fold in the grated apple.
Pour batter into the prepared loaf pan and bake for 40-45 minutes or until a knife inserted in the middle comes out clean and the top is completely set.

Notes
Store tightly wrapped and eat within 1-2 days for best results.