Ry is a glutton for Apple pie, and this is a definite one to try! Move over apple pie! This bread–with its moist apple flavor and pecan streusel topping–may become the Christmas recipe everyone craves. “A delicious bread that always gets happy faces! Leave the peels on the apples for added taste and color.” Original recipe yield: 1 – 9×5 inch loaf
- 1½ cups all-purpose flour
- 1 ½ cups wheat flour
- 1 cup white sugar
- 2½ teaspoons baking powder
- 1 teaspoon salt 2 tsp pumpkin pie spice
- 1½ cups milk
- 1 egg
- 2 tablespoons vegetable oil
- 3 cups diced apples
- ¼ cup packed brown sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- ⅓ cup chopped walnuts or pecans
- Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x5 inch loaf pan.
- In a large bowl, combine flour, sugar, baking powder, salt, and pumpkin pie spice.
- In a separate bowl, mix together milk, egg and oil until well blended.
- Stir milk mixture into flour mixture. Fold in apple. Pour into prepared pan.
- Sprinkle Streusel-Nut Topping over batter.
- Bake in preheated oven for 1 hour 20 minutes, until loaf springs back when touched lightly in center.
- Cool in pan 10 minutes before removing to wire rack to cool completely.
- In a small bowl, combine brown sugar and flour.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Stir in walnuts or pecans.
1:1 ratio plain Greek yogurt to milk
1:1 ratio Unsweetened applesauce to oil
Cutting sugar in half and adding a teaspoon of vanilla as a replacement can give just as much flavor with significantly fewer calories.
Flax seed eggs: To make one flax egg, combine 1 tablespoon of flax seeds with 3 tablespoons water and let sit until thickened.
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I had the opposite problem to most people – too dry! Possibly because I divided it into four mini loaf pans. It just did not taste ‘apple’ enough for me, and the batter seemed to lack SOMETHING. But it was good enough to inspire me to make it a second time, with some tinkering. My best inspiration was to add cream cheese to it. I added half a cup and it really made it have a better texture and flavor. I also increased the apples to two cups – have since read that someone else doubled the apples, which would be 3 cups – I can see that because even just adding 1/2 cup more didn’t make a huge difference. I like clove, so I left it as it was, but just about doubled the cinnamon. I really like the spices to “kick” – I double all the spices when I make pumpkin pie! Anyway, the ‘second generation’ of this recipe was much better and I will make it again with the cream cheese – and will add even more apples next time around. I took two mini loaves to my small office this a.m. and by 9:30 they were gone!
Turned out nicely, overall. As recommended by other reviewers, I skipped the cloves (didn’t have them, in any case), but added nutmeg. I also doubled the amount of apples, and substituted 1 c. oats for 1 c.flour. Baked it in a bundt pan (made a big bundt) for 1hr to make sure it was done all the way through – though the top was still a bit darker than I like. Really did make the house smell great! Would make again, perhaps as muffins (do not have muffin tins right now – as a grad student, it’s a wonder I’ve got anything around!!).
I made this recipe to use up red delicious apples. It made 4 mini loaves (1 1/3 c size pans) and one half size mini loaf. I cooked for 40 minutes and let cool in pan 15 minutes. I also used 1 cup whole wheat flour in place of 1 c white flour. They turned out really moist and tasty and they’re low fat too.
Adapted from Allrecipes