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Apple Ladder Loaf

 Apple Ladder Loaf
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
20 ServingsPrep: 70 min. + chilling Bake: 30 min.

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 McCormick® Pure 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.

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Apple Ladder Loaf (continued)

Directions (continued)

  • 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 Facts: 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.