APPLE CINNAMON BREAD
Provided by Pam Lolley
Time 3h45m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Prepare the dough: Combine yeast, warm water, and 2 teaspoons of the sugar in the bowl of a stand mixer; let stand 5 minutes until yeast has started to bubble and foam. Add eggs, salt, lemon juice, ¼ cup of the oil, 3 cups of the bread flour, and remaining sugar to yeast mixture; beat on low speed, using the paddle attachment, until combined, about 30 seconds. Increase speed to medium; beat until dough is homogenous and almost smooth, about 1 minute. Reduce speed to low; gradually beat in remaining 3 to 3 ½ cups flour until mixture forms a solid mass and a soft dough starts to form, about 1 minute.
- Turn dough out onto a well-floured work surface, and knead until smooth and elastic, 8 to 10 minutes, sprinkling surface with flour as needed. Spray a large bowl with cooking spray, and transfer dough from surface to bowl. Turn dough to grease top. Cover and let rise in a warm place (80°F), free from drafts, until doubled in bulk, about 1 hour.
- Meanwhile, prepare the filling: Place apples in a medium microwaveable glass bowl; pour apple cider over apples, and stir to combine. Microwave apples on HIGH (100%) power until softened, about 4 minutes. Drain and let cool to room temperature. Stir together brown sugar, flour, and cinnamon in a small bowl.
- Punch dough down; turn out onto a lightly floured surface. Divide dough in half. Roll each dough half into an 18-by-9-inch rectangle. Sprinkle each rectangle with half the brown sugar mixture. Top each rectangle with half the cooled apples.
- Starting at 1 short end, tightly roll up each rectangle, jelly-roll fashion, pressing to seal edges as you roll. Pinch ends of dough to seal, and tuck ends under dough. Place each dough roll, seam side down, in two 9-by-5-inch loaf pans, lightly greased with cooking spray. Brush tops with remaining tablespoon oil. Cover and let rise in a warm place (80°F), free from drafts, until doubled in bulk, 45 minutes to 1 hour.
- Preheat oven to 375°F. Bake loaves in preheated oven until deep golden brown and sound hollow when tapped, 25 to 30 minutes. Transfer from pans to a wire rack, and brush with melted butter. Let cool completely, about 2 hours. Slice and serve.
FRESH APPLE-CINNAMON BREAD
This is a great apple-cinnamon bread made with fresh apples. Roma, Gala, and McIntosh are excellent apple varieties to use in this bread.
Provided by DTREAKLE
Time 1h10m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
- Whisk sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder together in a large mixing bowl. Stir in flour just until evenly mixed. Add apples and walnuts; stir until well blended. Pour into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 55 to 65 minutes.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 43 g, Cholesterol 23.3 mg, Fat 18.3 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 241.3 mg, Sugar 28.7 g
MOIST CINNAMON APPLE QUICK BREAD
I had a whole bunch of apples recently and needed to use them up so I took a zucchini bread recipe that I had and switched it up a but. What I got is a yummy, moist and healthy quick bread made from apples.
Provided by nichole.carroll
Categories Quick Breads
Time 1h
Yield 1 Loaf
Number Of Ingredients 14
Steps:
- Preheat oven 350 degrees.
- Spray loaf pan with nonstick spray.
- In large bowl combine flour, sugars, baking soda, baking powder, salt, nutmeg and cinnamon.
- In small bowl combine wet ingredients, egg whites, vanilla, applesauce and apples.
- Add wet ingredients to dry ingredients and mix until just blended.
- Pour mixture into loaf pan and spread evenly-sprinkle with cinnamon and sugar or streusel topping if desired.
- Bake 35-45 minutes.
Nutrition Facts : Calories 1814.8, Fat 3.7, SaturatedFat 0.8, Sodium 1594.2, Carbohydrate 414.7, Fiber 15.8, Sugar 175, Protein 34.2
APPLE CINNAMON BREAD
This is a moist and delicious quick bread from a church cookbook called, ... not by bread alone. I have not made it with walnuts.
Provided by GibbyLou
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix together first 5 ingredients. Set aside.
- Mix 1 cup sugar with oil in large bowl. Stir in eggs and vanilla, then apples and nuts, if using. Stir in dry flour ingredients.
- Pour into greased loaf pan.
- Bake at 325 F for 50 to 60 minutes.
- After bread has baked for 20 minutes, remove from oven and sprinkle with 1 teaspoon sugar. Return to oven and finish baking.
- Do not undercook. Requires frequent toothpick testing at the end. Many variables seem to affect final doneness.
- Let cool in pan.
- Note: I made 2 mini loaves and baked them for 45 minutes.
Nutrition Facts : Calories 166, Fat 7.5, SaturatedFat 1.1, Cholesterol 23.2, Sodium 99.2, Carbohydrate 23.1, Fiber 0.8, Sugar 14.4, Protein 1.9
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