This recipe is one of my all time favorites for fall. As soon as the apples start to ripen, I can't wait to make this bread. The perfect hearty breakfast before chores, after school snack or in my case running fuel for a long trail run.
I've adapted this over the years to have less sugar and a heartier texture with oats, unpeeled apples and the added crunch of nuts on top. I hope you love it as much as I do and find new ways to enjoy it this fall.
We grow a variety of different apples in our orchard that are not the normal store bought varieties that you may be used to. Don't fret. Any variety will do. My favorite are the tart apples.
I spent a bit of time one morning in the orchard shooting pictures of the trees, loaded with fruit about to be picked, and contemplating which ones would give me that lovely sweet and tart flavor I was after. I used a variety called "Akane". Thinner skinned than some of the other varieties we grow, Akane's make the loviest applesauce as well with a pretty blush pink hue from their skins.
If you find yourself with a bit of time and a rainy weekend ahead, make up a batch of this, freeze one loaf for later and tuck in with a good book, a steaming cup of tea or coffee and a thick slice of this. I promise it will warm your soul at the beginning of this wonderful season.
This recipe is so adaptable, you can add or substitute things for a heartier bread easily.
TIP: Use a tart variety of apple such as Pink Lady, McIntosh, Cortland, Empire or my favorite, Akane.
Rustic Apple Bread
Equipment
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Stand Mixer
Ingredients
- 2 ½ cups all-purpose flour (I use an all-purpose gluten free flour)
- 1 cup oats
- ½ tsp salt
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp cardamom
- ½ tsp nutmeg
- ¼ tsp cloves
- ¾ cup sugar
- ¾ cup packed brown sugar
- ⅔ cup melted unsalted butter or coconut oil
- ½ cup yogurt (I used maple flavored yogurt)
- 3 large eggs
- 1 Tbsp pure vanilla extract
- 3 cups apple chunks (I usually don't peel my apples)
Instructions
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In a large bowl, whisk the flour, salt, baking soda and spices
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Pre-heat your oven to 350°F
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In your electric stand mixer, cream the sugars with the oil or butter, and yogurt
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Add the eggs one at a time, while mixing on low speed until each is well incorporated
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Add the dry ingredients and slowly mix in to the wet ingredients
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Fold in the apple chunks with a spatula
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You'll need 2 loaf pans for the batter. Measure out enough parchment paper to fit in the loaf pans with enough edge sticking up on the sides to grab ahold of. You'll still have both small sides of the pan exposed.
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Grease the bottom and sides of both pans as well as the part of the parchment paper that will touch the batter
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Pour the batter into the pans, splitting in two
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Bake for 50 minutes, or until a knife or toothpick inserted in the center comes out clean.
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Remove from the oven and let cool for 5 minutes or so
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Gently pull on the parchment paper that is sticking out of the pan to remove
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Cut and serve once cool
Notes
- You can subtract or substitute and spices you like to taste.
- I originally used to use applesauce in place of the yogurt, but then discovered I liked the creamy texture and slight hint of maple that it added. You can certainly use applesauce for a dairy free alternative though
- I’ve made this recipe with butter or coconut oil and prefer the taste with butter, but again if you prefer the coconut oil, feel free to use that
- Serve with yogurt and coffee for a tasty breakfast treat. Try making a simple glaze with milk and powdered sugar to top as a dessert option or even serve with vanilla ice cream for a rustic country style dessert.
These Akane apples make the best baking apple. With a slightly tart flavor and the most rosy pinkish skins, they lend a sweet, but slightly tart flavor to pies, scones or bread and cooked down into spiced apple butter.
Now all I need is a crisp fall day, a steaming cup of coffee and my fall knitting project to cozy up with!