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Apple Hemp Quick Bread

Scott Phillips

Yield: Yields one loaf; serves 8 to 10

This moist, sweet loaf cake makes an excellent snack or breakfast, and it stays most for 5 to 7 days, making it great for gift-giving. Any firm-textured, relatively tart apple will work beautifully here. Hemp seeds (or hemp hearts) are an easily digestible complete protein, offering all nine essential amino acids.


  • Unsalted butter, for the pan
  • 6-1/2 oz. (1-1/2 cups plus 2 Tbs.) all-purpose flour; more for the pan
  • 1-1/2 tsp. baking powder
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. baking soda
  • Pinch ground cloves
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp. finely grated lemon zest
  • 3/8 tsp. table salt
  • 1/2 cup canola oil
  • 2 tsp. molasses
  • 1 large tart apple (about 8 oz.), such as Granny Smith, Pink Lady, or Honey Crisp, peeled, cored, and grated (1 to 1-1/4 cups)
  • 1/4 cup cracked hemp seeds (hemp hearts)

Nutritional Information

  • Calories (kcal) : 140
  • Fat Calories (kcal): 15
  • Fat (g): 2
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 40
  • Sodium (mg): 190
  • Carbohydrates (g): 28
  • Fiber (g): 1
  • Protein (g): 3


  • Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour an 8×4-inch loaf pan, tapping out any excess flour.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cardamom, baking soda, and cloves.
  • In a large bowl, whisk the sugar, eggs, lemon zest, and salt until the mixture is pale yellow and the sugar has dissolved, 1 to 2 minutes. Add the oil and molasses and whisk until smooth. Using a silicone spatula, stir in the apple and hemp seeds. Fold the dry mixture into the egg mixture until just combined. Scrape the batter into the prepared pan and level the mixture by tapping the pan on the counter.
  • Bake until a skewer inserted into the center of the bread comes out almost clean with few moist crumbs clinging to it, 40 to 45 minutes. (If the top of the bread begins to darken too much, lay a piece of foil over the top.) Transfer the pan to a rack and let cool completely. Invert the bread and remove the pan. The bread will keep, wrapped in plastic, at room temperature for 5 to 7 days.


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Reviews (2 reviews)

  • padlynne | 09/21/2021

    Yummy and so moist. The one change I made was to halve the amount of sugar, still loads sweet.

  • User avater
    EMM3773 | 02/13/2017

    As with all Nicole Rees recipes, this was a winner. Used melted butter instead of oil, and used a golden delicious because that's what I had on hand, came out perfect! In my (electric, well heated) oven, it took the full 45 minutes. Delish and healthy, what's not to like.

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