The requested Apple Pie Bread recipe
Mar 12, 2012
I tweaked an old B H & G recipe from years ago which made a big difference with the
addition of the apple pie spice & the use of GOLDEN raisins.
Depending upon the size of pan, this will make 1-2 loafs. This became a
Fall tradition with our yearly apple picking and when we were blessed
with our little cottage and its 20 or so apple trees, it became another
way to use up some of the abundance. I also make these for gifting friends & family. Freeze well too. After thawing, warm up in oven at 300
degrees for 15-20 minutes, keeping an eye to prevent "cooking" it. Just
enough time to make slightly warm or of course skip & eat at room
temperature. Even better tasting the next day.
Apple Pie Bread
Makes: 1 loaf (14 servings)
Bake: 350°F 1 hr Stand: overnight
2 to 3 teaspoons of APPLE PIE SPICE
Streusel-Nut Topping (see recipe below)
1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 9x5x3-inch loaf pan; set aside.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour, apple pie spice and salt; beat until combined. Stir in apple, nuts, and raisins.
3. Spoon batter into prepared pan; spread evenly. Sprinkle Streusel-Nut Topping over batter. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.
4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (14 servings).
From the Test Kitchen
In a small bowl, combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts or pecans.