Chobani Love + {Greek Yogurt Cinnamon Apple Bread}

Posted: May 9, 2012

Yesterday I declared my love for Blend, the blogger retreat officially sponsored by Chobani.  If you happened to miss the recap of this amazing weekend, be sure to check it out!  Today I am excited to share my newest Greek Yogurt bread recipe with you - Cinnamon Apple Bread - along with my newfound love for Chobani.  Growing up I never liked yogurt, and now it's a part of my daily routine fuel.  I love that it is so low in sugar, is super creamy, and has TONS of protein! I eat it straight out of the container, or baked into yummy breads...or both!  If you haven't seen (or pinned) my Greek Yogurt Strawberry Banana Bread or the Blueberry version, or the Orange Cranberry Clove version you should!

Babycakes and I made a special drawing to announce our love of Chobani this weekend:

After all that hard work drawing on the driveway with chalk, we celebrated our Chobani love with, you guessed it, some Strawberry Banana Chobani!

Babycakes saved some for later :)  I love that sweet face!!

So without further ado, here is the next delicious creation in my series of Chobani breads.

Introducing Greek Yogurt Cinnamon Apple Bread:

First I gathered my ingredients.  This bread has no added sugar, but instead features Xagave, and it is also egg-free.  This was my first time cooking with Xagave, and I'm quite pleased with how it turned out!  It is calorie for calorie the same as sugar, but you only need to use half the quantity.  It also doesn't affect your insulin levels like sugar does.  (I met the owner at the Blend Retreat, and he shared that he developed this product to help his mother who was suffering from diabetes.) It also helps in the absorption of calcium, which this bread is chock-full of!  So win, win, win!!

I used a shortcut and microwaved a ceramic bowl full of diced pink lady apples to soften them before baking them into the bread.

The batter was a bit thicker than the strawberry or blueberry versions, but it baked up just perfectly!

50 minutes at 350 degrees, and voila!  Reminiscent of apple pie, but with none of the guilt :)  Warm, moist, and full of flavor.

Questions:

  • Have you fallen in love with Chobani yet?
  • Have you tried one of my yogurt breads?  What did you think?

{Greek Yogurt Cinnamon Apple Bread}

Description

Warm Cinnamon Apple Bread made with Greek Yogurt.

Ingredients

1 1⁄2 cup
Whole Wheat Pastry Flour (or all-purpose)
3 tablespoons
Whole Wheat Pastry Flour
1 1⁄2 teaspoon
Baking Powder
1⁄4 teaspoon
kosher salt (optional)
1 teaspoon
Cinnamon
1⁄4 cup
honey (or 1/2 cup brown sugar)
6 ounces
Chobani Cinnamon Apple Greek Yogurt
3 ounces
Cinnamon Applesauce Pouch
1⁄4 cup
Milk
1  
Apple (diced and softened)

Instructions

  1. Preheat oven to 350.  Start by combining flour, baking powder, salt, and cinnamon in a mixing bowl.
  2. Microwave diced apples for 2 minutes to soften.
  3. In a separate bowl, add Xagave, greek yogurt, milk, applesauce and softened diced apples.
  4. Pour the wet ingredients into the dry ingredients, and mix until just combined.
  5. Pour the batter into a greased loaf pan and distribute evently.
  6. Put into the oven and bake for 50 minutes, (or more) until the top is golden brown and a knife comes out clean.
  7. Transfer to a cooling rack and let the bread cool for at least 10 minutes before slicing.
  8. Serve warm with butter, or refrigerate and enjoy later.

Yields 12 Slices

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Comments

Submitted by Lindsay @ The Lean Green Bean - May 9, 2012 - 7:46am

your daughter is seriously adorable. and that bread looks delicious!

Submitted by kelly - May 9, 2012 - 8:40am

Can I just tell you that I love that you spend a few minutes to read my blog every morning and that I wake up to a comment from Miss Lindsay at the Lean Green Bean?! :)

Submitted by Calee - May 9, 2012 - 8:29am

love it! I'm totally going to make with some almond flour.

Submitted by kelly - May 9, 2012 - 8:38am

I've never cooked with almond flour before. Does it turn out basically the same, but with a little bit of a nutty flavor?

Submitted by Lauren @ Oatmeal after Spinning - May 9, 2012 - 9:48am

Another awesome bread recipe!! I need to finally make one of them!
I am officially now a lover of Chobani, thanks to Blend!
The photos of K are TOOOOO CUTE!!!!

Oh- and I use oat flour for cooking. I'll probably try it out with that. :)

Submitted by kelly - May 11, 2012 - 11:41am

Let me know how that turns out! I'm definitely interested in trying out some different flours, now that I'm baking more :)

Submitted by Ashley - May 9, 2012 - 10:28am

What a CUTIE she is!! The bread looks so good!

Submitted by kelly - May 11, 2012 - 11:42am

I'm a little biased, but I think she's pretty darn cute!!

Submitted by Corrie Anne - May 9, 2012 - 11:35am

Actually Fage is my favorite. Lol. But Chobani works too. I usually buy what's on sale!! I haven't tried the yogurt bread yet, but I want to. Love playing with chalk! :)

Submitted by Tiffany - May 9, 2012 - 12:58pm

Ok this looks delicious! I've never used Chobani to bake with but have itching to make some kind of bread lately so I have an easy to grab breakfast on hand. God knows I have enough Xagave now to go round so consider this added to my recipe list!

Submitted by kelly - May 9, 2012 - 11:22pm

Tiffany, I want you to bake me something yummy with all that Xagave!! And let me know what you think of the Chobani bread(s).

Submitted by BeckyA - May 9, 2012 - 10:51pm

That is some beautiful looking bread! Seriously, it's so lovely it scares me! I have this dream that one day I can eat beautiful carbs like this and not be in danger of inhaling the loaf.

How do you do it? I am such a carb-addict, abstinence seems to be the only solution. But OMW that hasn't worked out for me so far.

So, no I haven't tried it yet. But yes, thank you, I think I will!

Submitted by kelly - May 9, 2012 - 11:19pm

I LOVE your comment :) I just have one piece, and then something else... like yogurt or fruit. So I get some, but don't overindulge. This bread is so low in sugar, that you don't have to feel guilt!!

Submitted by BeckyA - May 11, 2012 - 12:07pm

I'm pretty sure it's the sugar in breads like this that gets me in the danger zone. Once the taste buds get some sugar, its all over :) Excited to try this one!

Submitted by Gina @ Running to the Kitchen - May 9, 2012 - 11:04pm

I despise the word moist when describing food, but I honestly can't think of a better one in this situation! This looks so good! My husband has been having a mild love affair with apples + cinnamon on top of everything. I'm pretty sure he'd love this.

Submitted by kelly - May 9, 2012 - 11:17pm

That's so funny! Kind of like "delicious" "yummy" "amazing." Any others on your despise list?!?! I'm new to this whole blogging / describing food thing, so I haven't developed a full repertoire of descriptive words to use!
My hubby is officially in love with this bread: after I topped it tonight with a mixture of creamy butter, cinnamon, and truvia. Ha! He liked the extra sweet boost. He also admitted that topping would be good on just about anything!

Submitted by Aly - May 10, 2012 - 7:31pm

How much applesauce is needed? And also what is Xagave?

Submitted by kelly - May 11, 2012 - 11:43am

I used one 3.2 ounce pouch of squeezable apple sauce, but you could use 1/2 cup of regular apple sauce from a jar. Xagave is a brand of Agave Nectar (a sweet sugar substitute). It is a similar consistency to honey.

Submitted by Aly - May 13, 2012 - 12:34pm

So for the cinnamon applesauce would a good substitute be 1/2 cup unsweetened applesauce + 1/2 tsp. cinnamon work?

Also, I just want to double check, the recipe says 1/2 cup brown sugar would work as well for the Xagave. Should it be packed brown sugar?

Submitted by kelly - May 13, 2012 - 12:56pm

Unsweet applesauce + cinnamon should with fine. I didn't pack the brown sugar, just filled to of measuring cup. Also, I didn't peel my apple, but you could to keep it even softer. I didn't mind the skin though.
Submitted by Aly - May 13, 2012 - 12:35pm

Also should the apple be skinned?

Submitted by Margarita - May 18, 2012 - 3:33pm

The bread looks and sounds YUMMY! Would you happen to have the nutritional stats for the bread? Calorie count, sugar, carbs and fat grams would be great to have. Thank you for sharing!

Submitted by Rebekah - May 18, 2012 - 5:50pm

Hi Margarita,
Based on using unsweetened applesauce, adding another tsp of cinnamon, agave nectar and skim milk, the calories for the entire loaf of bread equates to approximately 1390 calories, 4.6g fat, .8 Saturated fat, 1.2 mg of Cholesterol, 1,435mg of sodium, 294.6g Carbs, 19g Dietary fiber, 108.4g sugar and 44.1g Protein.

If you break that down to 12 servings, you get the following:
Calories 116 per slice
Total Fat .4g
Saturated Fat .1g
Cholesterol .1mg
Sodium 119.6mg
Potassium 53.9 mg
Total Carbs 24.5 g
Dietary Fiber 1.6g
Sugars 9g
Protein 3.7g

Hope that helps! I used: http://recipes.sparkpeople.com/recipe-calculator.asp to calculate the nutrition.

Submitted by kelly - May 18, 2012 - 5:52pm

You're the best. I am going to check out that recipe calculator for future recipes!!

Submitted by Callie - May 18, 2012 - 10:41pm

I was just wondering if I can substitute Vanilla yogurt for the Chobani Apple Cinnamon Greek Yogurt.
Sounds amazing!

Submitted by Callie - May 31, 2012 - 4:41pm

I just tried to make these into muffins but they turned out a bit chewy... could anyone help with what I could have done differently

1.5 cups all purpose flour) + 3 Tbsp
1.5 tsp baking powder
1/6 tsp kosher salt
1 tsp cinnamon
1/2 cup brown sugar
6oz. vanilla Greek Yogurt
1/2 cup of unsweetened applesauce with 1tsp of cinnamon
1/4 cup milk
1 apple, diced

I didn't soften the apples because I was using a Mac, which I already find to be soft. I put the oven to 325 and baked for just over 35 minutes.

Thanks!

Submitted by leigh - December 13, 2012 - 11:22pm

I had the same problem :( The recipe seemed so promising that I figured I must have done something wrong... So I made it twice just to be sure. I'm usually not super-picky about texture, but this is very, very chewy. I followed the recipe using all-purpose gluten-free flour the first time, then just regular all-purpose flour and both taste the same. I just happened to have the Chobani apple cinnamon yogurt in my fridge (and by "just happened to" I mean I live off of it and when I see people buying other flavors of Chobani, I try to convert them to this flavor in the grocery store aisle).

Submitted by Lauren - May 20, 2012 - 9:46pm

Do you think this would be too moist to turn into sticks? Some bread recipes can be sliced and then cut into sticks and re-baked (a la biscotti - for DD's finger food snacks). I'll probably bake a loaf and experiment with a few slices. :)

Submitted by kelly - June 24, 2012 - 11:24pm

I've never made biscotti before. Did you try it? How'd it turn out?

Submitted by Katie Valentini - June 3, 2012 - 8:18pm

to try this bread! I made the blueberry banana bread and it was super moist and delicious. I sliced it up, stuck it back in the oven to toast a little, then put homemade whipped cream and a homemade berry reduction sauce on it! Woo!

I am going to make this bread this week. My boyfriend just fell in love with the apple cinnamon chobani, so I am going to surprise him with the bread when he gets here on Tuesday!! :) Thanks!

Submitted by kelly - June 24, 2012 - 11:25pm

Your blueberry banana bread with homemade whipped cream and berry reduction sauce sounds AMAZING!!! What a nice way to dress it up! Did you try the apple cinnamon? What did you think?

Submitted by Katie Valentini - July 6, 2012 - 12:14pm

I tried the apple cinnamon bread, but it didn't work out too well for me. I am not sure what I did wrong, but I am going to try it again!

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