Total TimePrep: 20 min. Bake: 50 min. + cooling
Makes2 loaves (12 slices each)
This was an extremely bland recipe. I even added more apples than recommended and it was still a slightly spiced, bland bread with a coarse texture. Just not what I was expecting.
I also agree about doing 1/2 brown sugar and 1/2 white granulated sugar.....I cooked in a bundt pan....50 min is about perfect.....turned out AMAZING. Great bread!
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Can't go wrong with apple bread!
I’ve been on the hunt for apple bread/cake for a while for my daughter’s first birthday. This one seemed simple enough. After reading the reviews I decided to make a few changes. 1. Sub canola oil for Coconut oil 2. Sub 2c sugar for 1/2c brown sugar + 1/2c white sugar (we like it less sweet, esp when fed to a baby) 3. Added 1tsp pumpkin spice (or nutmeg) 4. Doubled vanilla (to 2 tsp) 5. Shredded the apples with cheese grater (vs chopping) 6. Added 1/2c apple cider at the very end (batter was very dry and hard to mix) 7. Cooked in an 8x8 glass baking dish (vs 2 loaf pans) for 60 mins It was VERY GOOD! I’ll definitely be making this one again!
I had apples that I wanted to use up and found this recipe. After reading all the reviews I decided to add more vanilla, just a quarter teaspoon and also put in an eighth of a teaspoon of almond extract because that is always a nice accompaniment to apples in baking. Per another commenter's suggestion I used half white sugar and half brown. Also, I halved the recipe only making one loaf for test purposes! I think the base recipe is very good and it is definitely not very sweet. The bread had a nice texture almost cake -like, I could see serving this at a brunch or even as a luncheon dessert with whipped cream or vanilla ice cream. Definitely experiment with your spices as this recipe can be easily tweaked with its very mild flavor. Will be making again soon. (Baking time was about forty three minutes in a 5 by 7 loaf pan.
I had a surplus of freshly picked Michigan apples to use and came across this recipe. I have made this recipe three times now. The first time I made it according to the directions - it was a little blah (hence the 3 stars). The second time I doubled the vanilla extract and added caramel chips - still blah and the caramel didn’t incorporate well (maybe 3 1/2 stars). The third time, I doubled the vanilla extract, added an extra 1/2 tsp of cinnamon, used 1 cup white sugar and 1 cup of brown sugar, and added 1/2 c of dried tart cherries. This was a five star combo and a keeper recipe. Other hints: I used a mixer up through the incorporation of dry ingredients. For the apples, nuts, and cherries, I blended this by hand. I mixed eggs, oil, sugars, and extract together and then started adding dry ingredients. I have a mixture of glass and metal loaf pans. The metal cooks faster than the glass. Fill the loaf pans no more than halfway full. If you fill them higher, the outside will cook and the middle will be complete goo. When the tops were my desired color of golden, I slide a piece of aluminum foil over the top of the pans to keep the tops from browning any further. Once my pans were cool enough to touch, I turned out the loaves and let them cool (without the pan) on a metal cooling rack. Hope those help... enjoy!
Just made this recipe with fresh Michigan Apples. Love the taste and texture. I will definitely make it again. I doubled the recipe so it was a little hard to mix but worth the effort.
Turned out great. We have it with ice-cream. I can't get it to be fluffy like in the photo. I think I'll use less oil and and little more flour.
I have made this reciepe a dozen times now. I am totally doing something wrong. Its always very thick and never cooks all the way. But i use it as the base for apple bread bread pudding and people just rave about it and want the reciepe.