Apple Fruit Bread Recipe
Apple Fruit Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When it's apple harvesttime, I buy apples by the bushel basket so we have plenty to eat fresh, and some to use in this apple bread recipe.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1/3 cup apple juice
  • 1 large tart apple, peeled and coarsely chopped
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts
  • 1/4 cup maraschino cherries, halved

Directions

In a bowl, combine the flour, sugar, baking soda, nutmeg, cinnamon and salt. Combine egg and apple juice; stir into dry ingredients. Fold in apple, raisins, walnuts and cherries. Transfer to a greased 8x4-in. loaf pan.
Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.
Originally published as Apple Fruit Bread in Country October/November 2002, p51

Nutritional Facts

1 slice: 116 calories, 2g fat (0 saturated fat), 13mg cholesterol, 102mg sodium, 24g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1/3 cup apple juice
  • 1 large tart apple, peeled and coarsely chopped
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts
  • 1/4 cup maraschino cherries, halved
  1. In a bowl, combine the flour, sugar, baking soda, nutmeg, cinnamon and salt. Combine egg and apple juice; stir into dry ingredients. Fold in apple, raisins, walnuts and cherries. Transfer to a greased 8x4-in. loaf pan.
  2. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.
Originally published as Apple Fruit Bread in Country October/November 2002, p51

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