I can blame pregnancy, the colder weather, or the holidays – heck, probably all three – for my recent insatiable craving for homemade quick breads.

I love warming the kitchen with a preheating oven and scenting the house with seasonal aromas while snow flurries carpet the bare trees, and I of course adore biting into a thick, still-warm slice of freshly baked bread such as this one.

Made hearty with whole wheat pastry flour + rolled oats and studded with pieces of fresh apple, the apple bread is delicious in its own right… but when a layer of luscious, gently sweetened cheesecake adorns the top, the bread is taken to a whole new level of tastiness.

The maple syrup-sweetened cheesecake layer ended up being on the thin side, so I highly suggest doubling the ingredients for the crowning pièce de résistance!

You could also add the cheesecake layer to your favorite quick bread recipe: banana bread, pumpkin bread, etc. It’s such a lovely way to add a bit of decadence to a quick breakfast!

Although some loaves of quick bread get better with a few days of age, this one is best when served warm from the oven. If you’re not feeding a crowd, simply gently reheat leftover slices in the microwave or toaster oven.

Needless to say, this loaf did not last long in our house!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 cups apples, peeled, cored, and finely chopped

Nutritional Information Per Serving

Calories: 320 calories

Total Fat: 18g

Saturated Fat: 11g

Cholesterol: 90mg

Sodium: 300mg

Total Carbohydrates: 35g

Dietary Fiber: 1g

Sugars: 20g

Protein: 5g

Instructions

1. Prepare the Bread

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside.

2. Make the Cheesecake Swirl

In another bowl, beat the softened cream cheese until smooth.

Add the sugar, egg, and vanilla extract to the cream cheese, and beat until well combined. Set aside.

3. Prepare the Apple Mixture

In a separate bowl, combine the chopped apples with 2 tablespoons of the dry flour mixture (from step 1). This helps to prevent the apples from sinking to the bottom of the bread.

4. Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, melted butter, and vanilla extract until well combined.

5. Combine Everything

Gradually add the dry flour mixture (from step 1) into the wet ingredients, mixing until just combined.

Gently fold the prepared apple mixture into the batter.

6. Assemble the Bread

Pour half of the bread batter into the prepared loaf pan.

Spoon half of the cheesecake mixture over the bread batter.

Repeat with the remaining bread batter and cheesecake mixture.

7. Swirl It

Use a knife to swirl the cheesecake mixture into the bread batter, creating a marbled effect.

Don’t get me wrong, I neither promote nor follow a fat-free diet. Olive oil, nuts, seeds, avocados, cheese, peanut butter, chocolate, salmon, and 2% greek yogurt are all staples in my eating regime. That being said, in an attempt to eat a bit lighter during the interim between holidays, I am being extra cautious of gobbling down rich baked goods.

I will continue to enjoy a spoonful of peanut butter melting into my morning oatmeal, pecans sprinkled over oil & vinegar-dressed salads, 2% yogurt topped with granola, and the occasional square of dark chocolate, but I’m sticking to my plan of lightening homemade baked goods when possible.

I made many alterations to Ina’s original recipe (linked below). I subbed in 1 cup of whole wheat pastry flour, completely eliminated the refined sugar, swapped mashed banana for the butter, and opted for the addition of pumpkin pie spice. The lack of nuts in my version was simply due to a pantry bereft of pecans, of which I have been eating in abundance (note to self: re-stock pecan stash ASAP!).

The generous amount of chopped dates lent the perfect amount of natural sweetness, and the mashed banana kept the bread tender and moist. The lovely flavor of citrus permeates the bread beautifully, thanks to the triple threat of orange liqueur, orange zest, and orange juice. I’m sure the original recipe yields a sweet and buttery dessert bread, but my version is better suited for breakfast or a mid-afternoon snack. The bread is best when served warm straight out of the oven, (what baked good isn’t?), but a quick re-heat in the toaster oven does the trick for leftover slices.

Ingredients

• 2 cups coarsely chopped pitted medjool dates
• 1/3 cup orange liqueur
• 1/4 cup mashed overripe banana
• 1 large egg
• 1 tsp pure vanilla extract
• 1 Tbsp grated orange zest
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1 tsp Kosher salt
• 3/4 cup freshly squeezed orange juice (3-4 oranges)
• canola oil cooking spray

Estimated Nutrition Per Serving

Calories: 190 kcal

Total Fat: 0g

Saturated Fat: 0g

Cholesterol: 0mg

Sodium: 220mg

Total Carbohydrates: 46g

Dietary Fiber: 2g

Sugars: 32g

Protein: 2g

Instructions

Prepare the Dates

Start by preheating your oven to 350°F (175°C) and greasing a standard-sized loaf pan. Then, in a medium-sized bowl, combine the chopped dates and baking soda. Pour the boiling water over them, ensuring they’re well-covered. Let this mixture sit for about 15-20 minutes. The baking soda helps soften the dates.

Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures even distribution of leavening agents and salt.

Blend Wet Ingredients

In another bowl, mix together the applesauce, honey (or maple syrup), and vanilla extract. This combination will serve as a natural sweetener and moistener for the bread.

Combine Everything

Once the dates have softened, use a blender or food processor to puree them into a smooth paste. Add the date paste to the wet ingredients and stir until well combined.

Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay. If you’re including chopped nuts, fold them in at this stage.

Bake

Pour the batter into the greased loaf pan and spread it evenly. Bake in the preheated oven for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Once baked, allow the date bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slicing the bread is easier when it’s completely cooled.

I told you this might happen.

Clearly, I didn’t waste any time putting those leftover Chocolate Peanut Butter Banana Muffins to use.

I have a confession to make: After luxuriating in the initial muffin or slice of quick bread still warm from the oven, I rarely eat the remaining baked goods plain. I cube ‘em up to make bread pudding, crumble ‘em over yogurt, or sandwich ‘em around peanut butter and other tasty fillings

Therefore, it comes as no surprise that as soon as I finished a freshly baked muffin on Monday morning, I began brainstorming uses for the remaining muffins.

This trifle was the first idea to come to fruition.

Muffin crumbles are layered with tangy and thick Greek yogurt, all-fruit raspberry preserves, and banana slices in this fancy-pants breakfast trifle.

As I was gathering the ingredients together on the counter this morning, John glanced over his shoulder on his way to work and casually commented on the decadent-looking cupcake impostor, “Chocolate for breakfast?”. I responded – in an equally casual manner – “A chocolate muffin for breakfast”, as he kissed me goodbye and headed out the door.

Then I added chocolate chips to the top of the trifle.

Hey, I’m on vacation (spring break!).

And this trifle is certainly a vacation-worthy breakfast. Reminiscent of black forest cake, the flavor play of rich chocolate and sweet red raspberry is nicely complimented by tangy yogurt and slightly under-ripe bananas. The grain-sweetened chocolate chips add a bit of texture and whimsy to the trifle, but you can leave them out if you’d prefer.

But let’s be honest… they complete that perfect bite.

Ingredients

• 1/2 cup + 1 Tbsp plain 0% (or 2%) Greek yogurt

• 1 Chocolate Peanut Butter Banana Muffin, crumbled

• 2 Tbsp all-fruit red raspberry preserves, such as St. Dalfour

• 1/2 large greenish-yellow banana, thinly sliced

• 1/2 Tbsp grain-sweetened chocolate chips, optional

Estimated Nutrition Per Serving

Calories: 360 calories

Protein: 13 grams

Carbohydrates: 54 grams

Dietary Fiber: 8 grams

Sugars: 28 grams

Fat: 13 grams

Saturated Fat: 6 grams

Cholesterol: 5 milligrams

Sodium: 30 milligrams

Potassium: 550 milligrams

Vitamin C: 16 milligrams (27% DV)

Calcium: 190 milligrams (19% DV)

Iron: 2 milligrams (11% DV)

Instructions

1. Prepare the Chocolate Oats

In a saucepan, combine oats, milk, cocoa powder, honey (or maple syrup), and vanilla extract. b. Cook over medium heat, stirring frequently until the mixture thickens (approximately 5-7 minutes). Remove from heat and let it cool.

2. Create the Raspberry Compote

In a small saucepan, combine fresh raspberries, honey, lemon juice, and a pinch of salt. b. Cook over low heat, mashing the raspberries with a fork as they soften. c. Continue to cook for about 5-7 minutes until the mixture thickens into a compote. Remove from heat and let it cool.

3. Assemble the Trifle

Start by layering a spoonful of the chocolate oats at the bottom of a glass or jar. b. Add a layer of sliced bananas on top of the oats. c. Follow with a layer of raspberry compote. d. Spoon a layer of Greek yogurt over the raspberries. e. Repeat these layers until the glass is filled, finishing with a dollop of yogurt on top.

4. Garnish and Serve

For an extra touch of decadence, garnish your trifle with dark chocolate shavings. b. Serve your Chocolate, Raspberry, & Banana Breakfast Trifle immediately and enjoy!