Apple pecan twist loaf with monk fruit

Apple pecan twist loaf with monk fruit

A fruity-nutty twist on a tea loaf, this delectable babka recipe uses Monk Fruit extract as the sweetener. A zero GI, medicinal herb, monk fruit is the hands-down winner when you are looking for sweet satisfaction without the negative impact of sugar. It’s also a healing herb which boosts immunity and fortifies the respiratory system. Serve the loaf warm or cold with a smidgen coconut oil.
Created by @lifeinthesouthco

6-8 servings


60-90 minutes + 35-40 minutes cook time


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For the loaf:

2 C whole wheat or gluten-free flour of choice (see recommendations below)
1 C strong bread flour
¾ C lukewarm coconut milk
½ C vegan butter or solid coconut oil sliced into cubes
1 packet dry yeast (11g)
¼ C Monk Fruit Powder
½ tsp salt
1 ½ tsp ground cinnamon
chopped pecans

For apple pie filling:

4 sliced and peeled pink lady apples
⅓ C water
½ tsp ground cinnamon
1 Tbsp Monk Fruit Powder
1 Tbsp gmo-free cornstarch mixed with water to make a paste
pinch of salt


To make the apple pie filling -STEP 1

Place the diced apples in a saucepan and bring to a simmer, add the water when the liquid cooks dry.

Applie pie filling - STEP 2:

Cook the apple until soft. Remove from heat and add in the corn starch paste in the cinnamon, monk fruit powder and the pinch of salt.

Applie pie filling - STEP 3:

Mash the apple into puree or place in a high-speed blender until smooth. (I like the consistency a bit chunky. Store any unused apple puree in a glass container.)

Making the babka loaf - STEP 1:

Combine all ingredients in a large bowl or stand mixer and mix until it comes together. Knead the dough for 5-10 minutes or until the dough becomes soft, stretchy and comes away from the side of the bowl. If the dough continues to stick, add a little more flour and knead again. If the dough is a little dry, add a dash of milk and knead again. Here you can use your hands, but it’s dependent on the weather, if it’s too hot the butter of oil will melt so you have to work quickly.

Babka loaf - STEP 2:

Leave the dough in the bowl or stand mixer, cover with a tea towel, and leave it in a warm place for at least 1 hour or until the dough doubles in size. If it doesn't double in size, place it in a WARMER spot and wait until it does.

Babka loaf - STEP 3:

Dust a clean surface with flour. Roll out the dough into a rectangle shape (the long side should be a little longer than your loaf tin). Spread the cooled apple pie filling onto the dough 2 cm away from the edge. Starting from the long side of the dough, roll it into a roll.

Babka loaf - STEP 4:

Use a sharp knife to cut the roll in half lengthways creating two long 'strips' of pastry. Carefully twirl the two halves together.

Babka loaf - STEP 5:

Lift the twirled dough into a lined or dusted loaf tin (I used a 10x20cm or 4x8inch tin). Place a tea towel over the loaf and set aside to rise. It won't double in size but should rise a little, sprinkle over the chopped pecans.

Babka loaf - STEP 6:

Preheat the oven to 170°C (340°F). Bake the loaf for 30-40 minutes or until the outside is golden brown and a skewer can be inserted into the middle and there is no wet dough on it. If the outside is browning too quickly, turn down the oven to 160°C (320°F) and cover the babka with an oven-safe bowl or plate. Remove the babka from the oven.


Other types of apples can be used like golden delicious or royal gala. For gluten-free, be sure to use a gluten-free yeast supplement if you’re going to use gluten-free flour like quinoa, millet, or buckwheat.

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