Apple Cinnamon Bread

Ingredients

• reduced-fat spread100 g
• granulated sweetener100 g
• medium eggs2 ea
• vanilla essence — 1 tsp5 ml
• self-raising flour200 g
• ground cinnamon — 2 tsp5 g
• baking powder — 1 tsp4.5 g
• skimmed milk100 ml
• cooking apple — peeled and diced1 ea
• caster sugar — 1 tsp4.3 g

Method

1. Preheat the oven to 170ºC and grease and line the loaf tin with non-stick baking paper.
2. Add the reduced-fat spread and sweetener to a large mixing bowl. Mix with an electric whisk for 1-2 minutes, until smooth and creamy.
3. Add the eggs and vanilla and whisk again. The mixture will look wet and curdled, but don't worry — this is normal.
4. Add the flour, cinnamon, and baking powder, and whisk until combined. Pour in the milk and whisk for 2 minutes, until the mixture is thick and smooth.
5. Peel and dice the apple into 1/2 cm dice. Add the apple to a bowl with the caster sugar and mix to coat.
6. Pour half the cake mixture into the bottom of the loaf tin and spread out flat. Top with the apple, spreading out evenly. Pour the rest of the cake batter on top, roughly smoothing out the top.
7. Pop into the oven for 45 minutes to 1 hour. Check the loaf after 45 minutes by inserting a skewer into the centre — it should come out clean. If it needs a little longer, continue cooking and loosely cover the top with foil to prevent it from becoming too brown.
8. Remove from the oven and leave to cool in the tin. Transfer to a wire wrack and leave to cool completely before slicing, then serve.