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Maple Apple Bread Recipe
Maple Apple Bread Recipe photo by Taste of Home

Maple Apple Bread Recipe

Read Reviews (4)
5 4
Publisher Photo
This decorative bread gives crescent rolls a creative new twist.—June Smith, Byron Center, Michigan
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 16 servings

Ingredients

  • 1/4 cup packed brown sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1 egg, beaten
  • 1 teaspoon maple flavoring
  • 1/2 cup chopped peeled tart apple
  • 1/4 cup chopped walnuts
  • 2 packages (8 ounces each) refrigerated crescent rolls
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 serving (1 slice) equals 108 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 117 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a bowl, combine brown sugar, flour, cinnamon, egg and flavoring; mix well. Add apple and nuts stir; stir to coat. Unroll dough and separate into eight rectangles; seal the seams and perforations. Spread each rectangle; seal the seams and perforations. Spread each rectangle with apple mixture. Roll up, starting with a short side. Place lengthwise in a greased 8-in. x 4-in. loaf pan, making two layers of four rolls. Bake at 350° for 20 minutes. Cover with foil and bake 30 minutes longer or until golden brown, uncovering the last 5 minutes. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread. Yield: 1 loaf.
Originally published as Maple Apple Bread in Country Woman March/April 1998, p35

Nutritional Facts

1 serving (1 slice) equals 108 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 117 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.

Reviews for Maple Apple Bread(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Aug. 22, 2013

This is an excellent recipe! The technique is great for a beautiful bread. This would work with any type of dough, and you can even experiment with different fillings. I made this with home made white bread dough, and the family LOVED it!

MY REVIEW
Reviewed Feb. 21, 2012

This is a really great bread and goes wonderfully with a cup of coffee in the morning. I was looking for a recipe that I could use up some crescent rolls that were quickly approaching their expiration date - and what a wonderful use for these rolls. I will definitely be using this recipe A LOT!

MY REVIEW
Reviewed Mar. 24, 2011

This bread is fabulous, always a hit. I have been making this since 2000.

MY REVIEW
Reviewed May. 19, 2009 Edited Oct. 18, 2010

Yummy!!!!.. my kids loved it..Thanks

Mc

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