Tahini Apple Bread

I’m embracing the season by whipping up tahini apple bread.  You’ll definitely want to grab a slice (or three).

Every once in a while I get into a panic about my pantry. Especially since moving, it’s much smaller than it was in my old place, so foodstuffs tend to get lost in it. Cans pile up and collect dust, nuts hang out until the limits of their freshness and condiments…well, they go there to die.

Therefore, every few months, I try to refresh as best I can, replacing those things that have sat just a touch too long, or hurrying up to use something before it goes bad. Enter, my tahini.

I knew my tahini was getting there, and since I loved the tahini apple crumble I made in the days of yore, I figured I’d use the idea to make an apple bread. And here we are.

Pumpkin bread gets all the love in the fall – and why wouldn’t it? It’s lovely, fragrant, sweet enough to feel like dessert but contains the token vegetable so that you can easily trick yourself into thinking you’re being healthy. Well…we all know that last bit isn’t true. In any case, I wanted to make another sweet fall bread that did pack a punch with the fruits but wasn’t sooo sweet.

The base of this actually comes from my tahini banana bread, but I swapped the fruits and drastically reduced the sugar. At first bite I wondered if I reduced it too much but since between Mom and my brother devoured the loaf in less than 24 hours (I only had 2 measly slices myself!), I’d say the peanut gallery speaks for itself.  If you do wish to have your bread a tad sweeter, add 1/4 cup more sugar.

Finally, granny smiths were my apple of choice here: one grated, one chopped, and the whole thing is finished with a tahini drizzle/swirl thing on top.

Give it a go and you’ll no doubt fall for it yourself.