Meatless Monday- Apple and Cinnamon Swirl Bread

10367791_10152389795430044_2651658826507584879_n-2Happy Marvelous Monday! How was your weekend (and thanksgiving)? I decided to leave my Wedding Update post as my most recent throughout the weekend, so I could make the most of the time with Jen (Steve’s sister) who came to stay with us. Thanksgiving Dinner was a success, which is a relief, as I would have been a very sulky Tina if I got it all wrong! I hate to be bad at things….which I think is why I struggle with yoga!

Did you see my Thanksgiving post on Instagram? If not, you can see it (and follow me) HERE. I ran a race with Steve and Jen, which was marvelous as my hamstring was okay, and I even managed to run 5:50 pace average (for a 18:28 race). That is about a minute faster per mile than I have run since the marathon, and the fastest I have run in about 2 months! I *think* this means I am almost to the light at the end of the tunnel! The fitness is definitely not there, but I know I could have run faster if I was not being very conservative, so it is a good starting point. The priority is still my hamstring being 100%.

What I did not show you on Instagram, was the Christmas wreath I made. Jenni and I used this tutorial, picked up what we needed, and spent the evening making our own wreaths. As much as it pained me, I thought about the future, and how I will be dropping my last name for Picucci…..yep, gonna have a tough life trying to spell that one out 😛 Practice saying it now my friends, as I will no longer be Tina Muir. I am not yet sure what to do about my blog/brand, as it is kinda difficult to have everything be Tina Muir, when that will no longer be my name, BUT I am thinking of moving Muir to my middle name; Christina (yes, that is my real name) Muir Picucci. What do you think? Here is my wreath, complete with the P for Picucci to hang on our door until my handiwork comes apart, probably next year knowing me. Either way, I am very proud of it!

Holiday DIY Wreath by Tina Muir

Anyway, this is not just a random ramble post, even though it may seem that way so far, today is December 1st! That means I get to open already opened my Hotel Chocolat Advent Calendar (thank you mum!), and it is officially Christmas Month! Confessions of a Mother Runner and I are hoping you will join us for Holiday Favorites Made Healthy, and add your meatless recipes.

I am going to start with this Apple and Cinnamon Swirl Bread. Have you ever read the back of a pepperidge farm loaf of bread? The ingredients list……not sure how I feel about some of those items. Using my basic homemade bread recipe, I have adapted it into this Apple and Cinnamon Swirl Bread recipe, which I will admit is a little time consuming, but it is really easy, and you can take comfort in knowing that your loved ones are eating real food, and its heather, and more filling too! Steve and Jenni devoured this loaf in a few days, so if you have more than 2 in your family, you may wish to double the recipe!

What are you going to bring to Meatless Monday Holiday Favorites?

This homemade Apple and Cinnamon Swirl Bread is simple and easy to make for the holidays, and makes delicious french toast!


Apple and Cinnamon Swirl Bread

Makes 1 loaf*

Preparation time: 2 hours

Cooking time:35 minutes


1 1/2 cup warm water (I run the water till it is just a little too warm to wash my hands in)

2 1/4 tsp yeast (or 1 packet)

1 1/2 cups bread flour

1 cup whole wheat flour

1 tbsp honey

1 tbsp butter, melted

1/2 tsp salt

1/2 cup whole wheat flour

2-3 cups bread flour**

1 tbsp butter, softened

2 tsp cinnamon

1 tbsp sugar

1/2 small apple, chopped into 1/8 inch pieces


Add the yeast, warm water, and honey to the mixing bowl. Stir to combine. The yeast will not completely dissolve, but should be well distributed, and the honey melted into the water.

Add the 1 1/2 cups bread flour, and 1 cup whole wheat flour.Using the bread attachment hook for the mixer, and stir until well combined.

Scrape what you can off the mixing hook, and cover the dough with greased cling film/saran wrap, followed by a kitchen towel/tea towel. Turn on the oven for around 1 minute, until it reaches 110 degrees F (or feels slightly warm), turn off, and place the dough into the oven.

Leave for 30 minutes, until it is bubbly and has doubled in size.

How to make homemade whole wheat bread like elite runner Tina Muir

Remove, saving the greased wrap, and place dough back onto the mixer. Add the melted butter and salt. Stir using the bread hook over a low speed. Add the 1/2 cup whole wheat flour, and 1 cup of the bread flour. Once most of it has mixed in, turn the speed up to medium (on my kitchen aid that was a 4-6/10. Continue to add as much additional flour as needed until the dough is just peeling itself away from the pan. It will be moving fast, but you will notice it will come away from the edge slightly, leaving an almost clean bowl. Keep the kitchen aid running for a few more minutes. And remove from the pan. It should be very elastic, and will stick to your hands if you do not keep it moving.

Transfer to a large, greased mixing bowl, and cover with the cling wrap and towel. Turn the oven on for another minute, or until warm (DO NOT allow your oven to heat to over 115 degrees F or it will kill the yeast), turn off, and place back into the oven until doubled in size (around 45 minutes).

Roll the dough out on a floured surface into a long, rectangular shape. It should be less than 1/4 inch thick. Rub the 1 tbsp butter over the bread, sprinkle with the cinnamon and 1 tbsp sugar. Finally, drop the tiny apple pieces all over. Starting at one of the short sides, roll the dough up on top of itself tightly, so it creates a log.

Place the dough into a greased large loaf pan with the end of the dough/the fold at the bottom. Cover with the cling wrap and towel, and place back in the oven for 30 minutes, until risen above the top of the pan.

Boil a cup full of water, and place into the microwave. Without removing the wrap or towel, transfer the loaf to the microwave (NOT TURNING ON!) while the oven heats up to 350 degrees F.

Bake in the oven for 30 minutes, or until internal temperature of 190 degrees has been reached. It will be golden brown. Immediately remove from the pan, and place on a cooling rack. Allow to cool for at least 30 minutes before cutting (although this will be difficult!).

*Requires large loaf pan

** How much flour your bread needs changes each time depending on the moisture in the air. Read instructions to see how much to add.

195 calories, 2g fat, 78mg sodium, 78g carbohydrates, 2g fiber, 2g sugar, 4mg cholesterol, 2g protein

How did your Thanksgiving dinner turn out? Any advice for the name changing situation? 

Will you please do me a favor…….?

Read and share this post from Runners Connect. This really bothers me, and I can only imagine how hurt I would be if I put in all those hours to create something, and someone took my exact ideas, barely even attempted to change it, bragged about stealing it, and then said it was their own. I am sure as bloggers you understand how that feels. I would really appreciate if you could check this out, and share it on your social media. THANK YOU my friends 🙂