Johnny Appleseed Bread

Johnny appleseed cake
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During the last few minutes of baking, this bread may puff up in the middle of the pan.  Don’t fret!  It will sink right back down when it cools.  Using a Fuji or Gala apple is important, as Granny Smith won’t have enough juice.  

2 cups crunchy pumpkin seeds
2 Medjool dates. pitted
2 cups roughly chopped Gala or Fuji apple (approx 1 large apple)
3/4 tsp ground fennel
3/4 tsp sea salt
1 x-large egg
2 tsp ghee, plus more for the pan

johnny appleseed bread

Preheat oven to 350˚.  Locate an 8×8 glass pan and grease with ghee.

In the bowl of a food processor, add pumpkin seeds and process until finely ground.  Pour into a small bowl and set aside.

In the same bowl of the food processor, add dates and process until finely chopped, scraping down the sides of the bowl, as necessary.  Add apples, process until finely chopped.  Add back the ground pumpkin seeds, fennel, sea salt, egg and ghee.  Process until combined.

Spread into the prepared pan, and bake for 30-35 minutes, until sides are lightly browned and center passes a toothpick test.  Cool slightly before service.  Johnny Appleseed Bread is even better the 2nd day!

johnny appleseed bread


  • Sandy Schrecengost

    Now that’s creative! Can’t wait to try it. Just gotta “crunchy” my pumpkin seeds. Yum.

    May 5, 2014
  • Tara D

    Thanks for the recipe and the story of your new cat! You have truly reawakened my dream of having a small total-self-sufficient farm that from every animal to every plant serves a purpose that benefits the whole. I am very glad that I’ve found your site. Keep up the good work! I am definitely a supporter since I live in California now.

    May 9, 2014
  • Do you peel the apple? I’m guessing you do. I’m guessing you want a nice consistent apple-flesh texture.

    I’m making it right now and will peel it, but would be curious to hear how you did it.


    September 16, 2015
    • Molly Chester

      I peeled!

      October 7, 2015

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