Apple (or Pear) Honey Chia Bread


I have made this twice in one week – it is so easy, I would consider making it every day just to have on hand for emergency snacks/lunch boxes/breakfast.  It is incredibly simple and versatile.  And I am extremely paranoid that the never ending case of mommy brain I have will cause me to completely forget about it a week from now like I do with other things I make and love.

apple honey chia bread (1 of 1)

It was a recipe I stumbled upon when cruising the Kitchn blog –

I modified it by switching the entire flour amount to white whole wheat flour, and substituting honey for the sugar – and cutting the amount of that in half.  I added shredded apples the first time, pears the second – and a mashed banana to the batter for some extra sweetness.  Along with a pile of chia seeds.  If you don’t have chia you can use ground flax seed or just omit that completely – but the more I read about chia, the more I want to include it in as many things as I can.

apple honey chia bread sliced 2 (1 of 1)

I made the second batch with Emilie and Matty’s assistance (Will was in the midst of serious iPad action) – it is a great baking project with the kids because it is extremely easy and forgiving if they, for example, get a hold of the honey bottle and decide it needs a couple extra squirts.

The kids were thrilled when I offered them “cake” for breakfast.  It is a perfect snack for the lunch box and for on the go – here is Matty enjoying it at the indoor play space we went to today.  This stuff is crazy good!!

apple honey chia bread sliced matty (1 of 1)

Apple (or Pear) Honey Chia Bread

  • 2 cups white whole wheat flour (whole wheat pastry flour would be lovely also)
  • 1/4 cup + 2 Tablespoons honey
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup chia seeds
  • 1 cup buttermilk
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 1/4 cup canola oil
  • 2 peeled apples or pears, grated on a cheese grater over a doubled up paper towel – squeeze out excess moisture from the fruit.
  • 1 mashed ripe banana
  1. Oven to 350 – (I have to set mine to 300 to get 350 – be on the safe side and set yours at 300 if you don’t have an oven thermometer). Grease (I use Pam) a 9×5 loaf pan. If you don’t have that, use whatever size loaf pan you have but fill it only 3/4 way up – put the leftover in some cupcake pans.
  2. Whisk all the dry ingredients together in a large bowl (flour, baking powder and soda, salt, chia). In another bowl mix together honey, buttermilk, egg, vanilla and canola oil. Pour wet into dry and add fruit – gently fold all the ingredients together until it is all combined (the batter will be very thick). Pour into loaf pan.
  3. Bake 1 hour – should feel firm on top and be lightly browned – stick a knife in the middle of it and pull out to see if it is done.
  4. Let cool on a rack for 10 minutes then turn out and allow to cool more. Or pounce on it and eat a slice with a little butter smeared onto it.
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