Sunday, October 2, 2011

Apple bread

Two weekends ago, I was strolling through the Penzey's store to pick up some spices for baking. While I was browsing the store, I came across this apple bread recipe.  I glanced at the ingredient list and saw that I had everything on hand except apples. I knew that this would be a recipe that I'd want to make soon, especially since fall was in the air. I quickly grabbed the recipe card and went to pay for my purchases.

This bread is not too sweet, and the streusel topping gives the bread an added sugar and cinnamon bonus. The flavors are nicely balanced, and the apples in the bread are nicely cooked - not too mushy and not too crunchy. I really enjoyed how the house had a wonderful cinnamon aroma that lasted most of the morning. There's no better way to start a Sunday!

Both my husband and 17-month old daughter enjoyed this bread, and I'm sure that I'll be making this again. If you recently went apple-picking and need to use up some of your loot, you may want to consider Penzey's apple bread.

Note that I halved the recipe since the full recipe makes two loaves. The full recipe (two loaves) appears below.

  • 4 cups apples, peeled, cored and chopped (4-5 large apples... I used Honeycrisps)
  • 4 large eggs, beaten
  • 1 cup vegetable oil (I used canola)
  • 2 tsp vanilla extract
  • 2 tsp baking soda
  • 2 tsp salt
  • 2 tsp cinnamon
  • 3 cups flour
  • 2 cups granulated white sugar
  • 3/4 cup flour
  • 1/4 cup granulated white sugar
  • 2 tsp cinnamon
  • 1/2 cup butter (1 stick), room temperature
Preheat oven to 350 F. Lightly grease two standard bread loaf pans and set aside.

Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size.

In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla extract, baking soda, salt and cinnamon. Beat until thoroughly mixed.

Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until the mixture is smooth. The batter will be very thick.

Fold in the chopped apples--mixing by hand so the apples do not get broken up.

Divide the mixture between the two pans.

To prepare the topping, combine the flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork or by hand until all ingredients are moist and crumbly.

Sprinkle equal amounts of topping on each loaf.

Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle; if not, bake an extra 5 minutes.

Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans. Slice the bread when completely cooled.

Source: Recipe card from Penzey's


  1. I love this bread. Eva made it when we were visiting. I love the Penzey's store, too! Mom & Grandma Lu

  2. Can I keep the mixture overnight? My oven is broken...=[

    1. You could try, but I think the apples might get soggy. If you add the apples the next day then it should be ok. You might want to let the batter come back to room temperature before baking though. Hope that helps!



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