[X]

Home > Recipes > Apple Ladder Loaf

Apple Ladder Loaf Recipe

Apple Ladder Loaf Recipe photo by Taste of Home

Read reviews (6)

Rate recipe

I first served my family this rich bread with its spicy apple filling years ago. From the very first bite, it was a hit with everyone. Now I bake it often for church groups, potluck dinners and parties with friends. It makes a nice breakfast pastry or—with a scoop of ice cream—a lovely dessert.—Norma Foster, Compton, Illinois

This recipe is:

Contest Winning

[X]

Rate Apple Ladder Loaf Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Apple Ladder Loaf Recipe

Prep: 70 min. + chilling Bake: 30 min.

Yield: 20 Servings

70 30 100

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/3 cup sugar
4 eggs
1 teaspoon salt
4-1/2 to 4-3/4 cups all-purpose flour
FILLING:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
4 cups thinly sliced peeled tart apples
1/4 cup butter, softened
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons orange juice
1/4 teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 2 cups flour. Beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 1-2 hours; punch dough down. Cover and refrigerate overnight.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12-in. x 9-in. rectangle. Place each on a greased baking sheet. Spread with butter. For filling, combine the brown sugar, flour, cinnamon, nutmeg and allspice in a large bowl;
add apples and toss to coat. Spread filling down center third of each rectangle.
On each long side, cut 1-in. wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends.Cover and let rise until nearly doubled, about 45-60 minutes.
Bake at 350° for 30-40 minutes or until golden brown. Combine icing ingredients until smooth; drizzle over warm loaves. Serve warm or at room temperature. Store in the refrigerator. Yield: 2 loaves (10 slices each).

Nutritional Analysis: 1 slice equals 250 calories, 8 g fat (5 g saturated fat), 62 mg cholesterol, 205 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Apple Ladder Loaf in Country Woman September/October 1997, p29

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Apple Ladder Loaf

Apple Ladder Loaf

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-6) of 6 reviews

Sort Reviews:

Reviewed on Oct. 11, 2011 by crene3

I made this and I loved it. The first one I didn't fill as much, so I had extra filling in the second. It was a lot of work but well worth it.

Reviewed on Aug. 03, 2011 by ninagephart

My granddaughter entered this recipe in local 4-h and won champion. She is now going to the state fair with it.

Reviewed on Mar. 04, 2011 by naydawn

I hav made this a few times and taken it as gifts and always very much enjoyed. And I am not a person who makes much with homemade breads. But seems to always worl out for me.

Reviewed on Jan. 27, 2011 by abbie2005

I make this every summer when our apple orchard is bursting full of apples! It is by far the BEST apple sweetbread I have ever tried!

Reviewed on Sep. 26, 2010 by abbie2005

This is the best apple sweet bread I have ever made! I like to make it in the summer when our apple trees are loaded with the fresh, sweet fruit!

Reviewed on Jan. 04, 2010 by chalyndria

Very very good. I must admitt though that I didn't follow the recipe to a "T". In the dough I added about a tablespoon of fresh orange peel, and for the glaze I added about a tsp of fresh orange peel to go with the fresh squeezed juice that goes into it. I also used the bread machine on the dough cycle and baked the same day with awesome results. This one is a winner!