Apple Cinnamon Braided Bread
With its flavor reminiscent of a McDonald's apple pie, this is a great fancy-looking brunch idea which is still super-easy. THM:E, Low-fat, Sugar free, Nut free
Apple mixture:
  • 4 medium apples, peeled and thinly sliced
  • THM Pure Stevia Extract Powder to taste
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg (nutmeg is fairly strong, so depending on your tastes, you might want to decrease this to ½ tsp. I like nutmeg,)
  • 1 tsp. apple cider vinegar
  • 2 tsp. lemon juice
  • Dash salt
Egg white wash:
  1. Spray a cookie sheet with nonstick cooking spray. Using your hands, press the bread dough into a large rectangle, coming within 2-3 inches of the sides of the pan.
  2. Spread the center of the bread dough with the softened butter, leaving about 4 inches on either side uncovered.
  3. In a small mixing bowl, combine the ingredients for the apple mixture and stir to coat.
  4. Transfer the apples to a microwave-safe dish and microwave for 4 minutes or until the apples are getting soft, stirring part-way through.
  5. Spread the apple mixture down the center of the bread on top of the butter.
  6. On each short end of the dough, roll the dough about one inch over the apple mixture. Down the long sides of the dough, use a scissors to cut one-inch strips, not cutting quite all the way to the apple mixture.
  7. Fold the strips over the apple mixture so that they meet in the middle. Pinch the strips together.
  8. Use your fingers to push up the sides of the dough to make sure the apple juices won't run out during baking.
  9. In the mixing bowl you mixed the apples in, combine and stir the ingredients for the egg wash. Brush over the top of the braided bread using a pastry brush.
  10. Bake the bread at 400 degrees for 20 minutes. After baking, let it set for 5-10 minutes before cutting (a pizza cutter works great). Refrigerate leftovers.
Keep the serving size to the 2-piece limit on the Easy Bread Recipe and you won't have to worry about exceeding the fat limit from the butter.
Recipe by Briana Thomas at