This month I wanted to make something special to set the mood for this fall season. And what better way than a new tasty apple recipe to try?
I already had most of these ingredients on hand, but when Chris and I went shopping, I made sure to pick some particularly large and tasty looking apples.
- 3 Cups All-purpose Flour
- 1 Tablespoon Baking Powder
- 1 Tablespoon Cinnamon
- 1 Pinch of Salt
- 2/3 Cup Butter, Chilled
- 3/4 Cup Brown Sugar, Packed
- 1 Large Baking Apple, Peeled and Chopped
- 3/4 Cup Milk
- 2 Large Eggs, Lightly Beaten
Making the apple bread is fairly simple compared to other bread recipes I’ve tried. No need to let it rise or to punch it down every 30 minutes. Just stir it together and you’re ready to go!
- Preheat oven to 350 degrees Fahrenheit.
- Grease mini loaf pans. My mini loaf pans were non-stick, so I skipped this step.
- Combine flour, baking powder, cinnamon, and salt into a large bowl.
- Cut butter into thin slices.
- Use fingers to mix in the butter until the mixture is crumbly.
- Add brown sugar and stir it into the mixture.
- Stir in chopped apple, milk, and eggs into the batter.*
- Pour batter into the mini loaf pans.
- Bake for 1 hour or until done.
- Turn loaves onto cooling rack.
*Note: The batter should be thick but not dry. If the batter still feels dry, add a tablespoon of milk. Continue stirring in milk until the batter is no longer dry.
Yield: 3 Mini Loaves
This nutritional information for an entire loaf. I calculated this using the MyFitnessPal App. This isn’t precise because it varies depending on which brands you use.
- Total Fat: 25.2 g
- Saturated Fat: 10.3 g
- Polyunsaturated Fat: 9.0 g
- Monounsaturated fat: 8.1 g
- Trans N/A
- Cholesterol 127.2 mg
- Sodium 1171.8 mg
- Potassium 349.8 mg
- Total Carbs 162.4 g
- Dietary Fiber 2.0 g
- Sugars 58.4 g
- Protein 18.1 g
- Vitamin A 23.6%
- Vitamin C 31.5%
- Calcium 31.5%
- Iron 22.8%
Look at Me Cook
Before I start, I must brag about my new mini pans. They’re non-stick and they work like a dream. I didn’t spray them at all, and the bread practically slid right out of the pan.
Alrighty – SO! First step – I added the dry ingredients. The batter is just a dry powder right now.
This next bit of the bread-making process was probably one of the weirdest cooking things I’ve tried yet. I’ve never cut in butter with my fingers before, but the recipe called for it. It feels oddly satisfying to squish cold butter into soft, dry flour.
And here’s what it looks like all squished – kind of crumbly yet still pretty fine.
I stirred in the brown sugar. At about this time, Chris chopped up the apple, so it’s no longer hiding in the corner of my pictures.
Chris started to chop the apples, but he ended up working with his new laptop instead. I ended up having to cut the rest of them myself, so they didn’t look very pretty when they were done.
I mixed the apples into the batter, and by now the batter started looking really gross. It was super thick and gloopy, which was weird compared to the other breads I’ve tried to make.
By the time I finally scraped the batter into the pan, I started losing my daylight. All the natural lighting that made the rest of my pictures look so pretty had dimmed to almost nothing, so now the bread looks really scary just sitting in the pans.
Even though they looked weird going into the oven, they looked great coming out of it. They have an old-fashioned, homey sort of look to them. (Please ignore how dirty my oven is.)
I put them on a cooling rack, but then I didn’t want to wait long for them to cool – I had to try it right away to see if it turned out OK. And yes, they turned out beautifully.
The crust was a little hard, but the inside was cooked to perfection. The bread was also kind of crumbly, but not in a bad way. I think this recipe would have been even better if it had a brown sugar topping. With a topping, it might have tasted a bit like a piece of apple pie!
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