Ingredients
⅓cupcanola,vegetable or melted coconut oil
6tbsphoney
1large egg
½cupplain Greek yogurt
1½tsppure vanilla extract
1cupapple,(about 1 apple) shredded
1½cupsall purpose flour,spoon & leveled
1tspbaking powder
½tspbaking soda
½tspsalt
1tspground cinnamon
¼tspground nutmeg
1cupblueberries,fresh or frozen, do not thaw
Preparation
Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan.
Whisk the oil, honey, egg, yogurt, vanilla, and apple together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and blueberries together.
Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
Spread batter into the prepared loaf pan. Bake for 40 to 50 minutes. The bread is done when a toothpick inserted in the center comes out clean. If the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the bread from the oven and set it on a wire rack. Allow to cool completely before slicing and serving.
Cover and store leftover bread at room temperature for up to 5 days.
