One of my favorite recipes is from the amazing cook book Apples for Jam, which I adore. Everyone in my house loves this recipe, even my picky eater, though he prefers his without topping and no crusts, thankyouverymuch.
Apple Bread with Cinnamon Brown Sugar & Oat Topping
¾ c. sugar
¼ lb. + 3 T butter, at room temp.
2 large eggs, at room temp.
1 tsp. pure vanilla extract
1 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. ground cardamom
½ tsp. ground cinnamon
2 apples, peeled & grated (I ended up w/ about1 ¾ c.)
Cinnamon Brown Sugar & Oat Topping:
2/3 c. rolled oats
1/3 c. lightly packed brown sugar
1 tsp. ground cinnamon
NOTE: For quicker bread, substitute 1¾ cups natural applesauce (if you use cinnamon applesauce, you may want only add ¼ teaspoon of cinnamon).
Preheat the oven to 350° F. Butter and flour the pan really well! This bread tends to stick for sure.
Cream the butter and sugar until fluffy. Beat in the eggs and vanilla. Sift the dry ingredients into the bowl and mix them until just combined – do not overbeat. Stir in apples or applesauce, which ever you prefer. Pour into the pan.
Mix the topping ingredients together (do not add butter!) and gently press the topping down on the batter.
|Apples for Jam|
Bake for 45 minutes Check the bread after 30 minutes or so and cover the top with foil if it seems to be getting too brown. It is finished when the top is crusty and a toothpick inserted in the center comes out clean. Let the bread rest for 5-10 minutes before removing from the pan. Wait until the bread cools before cutting. This is a very moist bread, and I find that its best chilled and from the refrigerator.
The bread freezes extremely well, too. I double bag mine in gallon-sized freezer bags, taking care to remove all the air. To thaw, leave in the fridge overnight.
I hope you enjoy this, it’s one of our most favorite recipes. You’ll love this cook book, too – so many wonderful recipes!