Apple bread recipe

Apple bread recipe

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 2 cups chopped peeled apples (about 2 medium)
  • 1 cup coarsely chopped walnuts

Directions

  • Preheat oven to 350° Line 2 greased 8x4-in. loaf pans with parchment; grease parchment.
  • Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts.
  • Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
    Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.
Sorry for changing the recipe. I only added 1-1/2 c sugar to hand picked Macintosh apples. Also used neighbors farm fresh brown eggs. Fabulous.
I just made this. It is a keeper. I used 2 large Fuji apples and extra light olive oil instead of canola. I put a little lemon juice on the apples so they wouldn’t turn brown. I also left off 1/2 cup of the sugar because I don’t like my sweet breads so sweet. It still turned out marvelous.
great start to a recipe! i did half of it because i was making 3 other loaves of bread and made sure everything was halved correctly. the batter turned out crumbly, but i added 3/4 cup of apple cider and it turned out delicious!
I have made this recipe 2-3 times by now and everyone absolutely loves it! The one thing I have discovered though is that the bread doesn’t need to be backed for a full 55 mins. I usually check after 40 mins and by then it is usually cooked just right.
Very good and a great way to use up some apples perhaps a bit past their prime. I, too found the batter to be very thick, even after stirring in the apples and walnuts, but I kept stirring and it got a bit better. It is a dense bread and we really liked it. I froze one loaf for later and it freezes very well.
Its fine, but all I taste is sugar and walnuts. I will try it with less sugar, fewer walnuts, and some whole wheat flour next time. Also, it took about 1 hour 15 minutes before the toothpick came out dry. To the reviewer before me, I also halved the recipe; yes, the batter is thick (as the recipe says it will be), but you were trying to mix the apples and walnuts in the batter, where the directions said to just fold them in. No need to get your hands messy. If it didn't rise, that's a baking soda/baking powder issue.
HELP!! I obviously did something wrong. I halved the recipe to make just one loaf. The batter was so thick I had to mix it with my hands and it was STICKY and had little, to no moisture. I could barely mix in the apples and nuts. The loaf did not rise at all. It still tasted wonderful, but what did I do wrong?
This is a very good recipe! It smells fantastic, and tastes great. I'll be making this again soon! (I used previously picked and sliced apples from our tree, and then frozen. I thawed the apples first, and then added them to the bread. Worked great!)

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