Apple Fig Bread
This recipe was originally posted in October of 2012. Photos updated in 2018. Enjoy! 🙂
I haven’t talked much about it on the blog or maybe not all (mostly because I don’t like to revisit) but I had a pretty nasty case of postpartum depression after my first son was born. It was lonely and dark and definitely a place I hope never to return to. Every decision I made was based from fear. I didn’t trust anyone or anything. I lost about 20 pounds and my sleeping patterns and diet were less than favorable. It took a solid year to come back to myself. For better or worse, it changed me.
On the positive, I have more empathy for others going through difficult times. I’ve learned to be more present in my day to day and I learned a set of coping skills that have become invaluable as I navigate motherhood and the various stresses that come up in life. On the negative, anytime I’m not getting enough sleep or it’s a particular stressful time in my life, it manifests itself as anxiety. Not fun at all I tell you.
I’m lucky to have an incredible set of parents that are always there for me. Even at 35 I can call my mom when I’m having a bad day and it always makes me feel better. I have a dad with incredibly large shoulders that come in very handy when I need a hug or a shoulder to lean on. I have a handful of friends that I can confide in and they know exactly what I’m going through because they’ve been there themselves.
I’ve learned that making little changes are hugely instrumental in the way I feel. Laying off caffeine does wonders. Eating a well balanced diet and small meals every few hours regulates my blood sugars. Getting some form of exercise and fresh air everyday is essential. But the most important thing I do to help regulate when I’m feeling off is slowing the eff down. Clearing my scheduling, spending a few days puttering around the house, and easing up on work and social commitments are vital.
I scheduled an acupuncture appointment last friday since I could feel myself starting to unravel. I then took the afternoon off. I laid in bed, drank chamomile tea, read my book and ate apple bread. It was just what I needed. Hope you enjoy it, too! xo, Kelley
photos by Kellie Hatcher/ recipe by Mountain Mama CooksPrint
This whole wheat quick bread is perfect for fall with a base of apple sauce and fig preserves.
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup sugar
- 1/4 cup grapeseed or avocado oil
- 1/4 cup plain greek yogurt
- 3/4 cup applesauce
- 1/4 cup fig preserves or fig butter
- 1 teaspoon vanilla extract
- 1 apple, cored and grated (skin on is ok!)
- Preheat oven to 350F degrees.
- Prepare a standard size loaf pan with either butter and flour or baking spray.
- In a small bowl, sift together flour, baking soda, cinnamon, nutmeg, allspice, cloves and salt; set aside.
- In a large bowl, combine eggs and sugar with a wire whisk. Add oil, greek yogurt, applesauce, fig butter and vanilla extract; whisk until all ingredients are thoroughly combined. Stir in dry ingredients just until combined. Stir in grated apple.
- Pour batter into prepared loaf pan and bake for 45 minutes or until done. Remove bread from oven and let cool for 10 minutes before removing bread from pan to cool completely.
This is a high altitude recipe adjusted for my kitchen which sits at just below 7000 feet. If you’re not adjusting for high altitude, increase sugar by 2 tablespoons and decrease oil to 3 tablespoons.