Apple Loaf Food

APPLE LOAF

Steps:

• Preheat oven to 350 degrees.
• Grease one 9x5 inch loaf pan.
• Mix together flour, baking powder, soda, salt and nuts.
• In a large bowl, beat margarine, sugar and 1 egg until smooth.
• Beat in second egg, and stir in vanilla.
• Stir in shredded apples.
• Pour flour mixture into batter; stir just until moistened.
• Spread into prepared pan.
• Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean.
• Let stand 10 minutes, then remove from pan.
• Place on a rack to cool.

APPLE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
• Mix together flour, baking powder, soda, salt and nuts.
• In a large bowl, beat margarine, sugar and 1 egg until smooth. Beat in second egg, and stir in vanilla. Stir in shredded apples. Pour flour mixture into batter; stir just until moistened. Spread into prepared pan.
• Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on a rack to cool.

DEBBIE'S AMAZING APPLE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Beat eggs, sugar, vegetable oil, and vanilla extract in a mixing bowl; add apples.
• Mix flour, salt, baking powder, and cinnamon in a separate bowl; add to apple mixture and stir just until evenly combined into a thick batter. Pour batter into the prepared loaf pan.
• Bake in the preheated oven for 45 minutes. Cover loaf pan with aluminum foil; continue baking until a toothpick inserted into the center comes out clean, about 15 minutes more. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

AWESOME COUNTRY APPLE FRITTER BREAD

Steps:

• Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal.
• Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl.
• Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract.
• Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
• Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
• Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
• Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
• Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
• Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes.
• Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness.
• Let the loaf cool for about 15 minutes, then drizzle with glaze.

APPLESAUCE LOAF CAKE

Steps:

• In a bowl, combine the first five ingredients. Combine flour, baking soda, cinnamon, cloves and nutmeg. Add to applesauce mixture; mix well. Stir in the raisins and walnuts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BREAKFAST APPLE BRAN LOAF

Steps:

• Preheat the oven to 375°F. Grease a 9x5 loaf pan or line it with parchment paper.
• Into a large mixing bowl, combine the eggs and buttermilk and whisk well to combine. Add the grated apple, melted butter and vanilla and stir to mix. Add the bran cereal and let it sit for 5 minutes to absorb liquid.
• While you're waiting, in another bowl, combine the dry ingredients. Combine the all purpose flour, oat bran, cane sugar, muscavado, pecans, baking soda, baking powder, sea salt, cinnamon and nutmeg. Stir to mix. Add the wet ingredients in with the dry and stir just to combine, do not overmix.
• Pour the batter into the prepared pan, it should come up no more than 3/4 way up the pan. Sprinkle the top of the loaf with a handful of oat bran and brown or turbinado sugar. Bake on the middle rack for 40-45 minutes or until a toothpick in the center comes out clean. Allow it to cool completely before removing it from the pan.
• Slice with a serrated knife and serve with butter on the side.
• Loaf can be kept covered at room temperature for 3 days or for 5 days in the fridge.

DUTCH APPLE LOAF

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9x5-in. loaf pan., For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

AWESOME APPLE BREAD

Steps:

• Combine and set aside the oil, eggs, sugar, and vanilla.
• Sift flour, cinnamon, soda, and salt. Add dry ingredients to oil mixture gradually.
• Add apples and nuts.
• Bake in 2 regular loaf pans or 3 foil loaf pans for 1 1/2 hours at 300 degrees.
• Cool 10 minutes in the pan.
• Sprinkle with sugar, if desired.
• Note: I bake it at 325 degrees for about 70 minutes.

EASY APPLE TEA LOAF CAKE

Steps:

• Preheat the oven to 150. Cream the butter with the sugar with an electric whisk for at least 2 mins
• Whisk in the 2 eggs
• Sieve the flour and cinnamon and ginger into the mixture and fold in. Add the chopped apple by folding in too
• Place in a greased or silicon loaf tin and bake for 40 mins. Put a skewer in the middle of cake to see if it comes out clean. If not cooked give it 5 mins longer
• After cooled for 10 mins place cake on a wire rack. When completely cooled drizzle melted chocolate on top if desired

BLACKBERRY & APPLE LOAF

Steps:

• Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
• Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't overmix.
• Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
• Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.

CARAMEL APPLE LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.
• Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.
• Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.
• To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts - they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.

HEARTY APPLE LOAF

Steps:

• In a bowl, put butter, sugar and 1 egg. Beat to obtain a creamy mixture. Add the second egg and beat well. Add vanilla and cinnamon if using. Stir and add apples.
• In another bowl, mix flour, baking powder, baking soda, salt and walnuts. Pour in the dough. Stir only to wet. Put in a greased loaf pan of 9 x 5 x 3 inch.
• Cook in a preheated oven of 350 F for 50 to 60 minutes or until toothpick inserted comes out clean. Let rest 10 minutes then remove from the pan. Put on a grill to cool down and wrap it.

APPLE LOAF CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a loaf pan with non-stick spray.
• Stir ingredients for streusel in a bowl until crumbly and set aside.
• Stir flour, sugar, baking powder, and salt in a large bowl until well blended.
• Beat eggs in a medium bowl with a fork, add in butter and milk to combine.
• Add to flour mixture and fold in with a spatula just until dry ingredients are moistened.
• Spoon half the batter into the loaf pan spread to cover bottom.
• Sprinkle with half the apples and half of the streusel.
• Spoon on remaining batter spreading to cover.
• Sprinkle with the 1/2 of the remaining streusel and apples and then top with the rest of the streusel.
• Bake 1 hour to 1 hour and 20 minutes or until a toothpick inserted comes out clean.
• Cool in pan 10 minutes.
• Run knife to loosen edges and place cake streusel side up on a cooling rack.

SUNNY'S EASY APPLE STUFFING LOAF

Steps:

• Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-5-inch loaf pan with cooking spray and set aside.
• In a large skillet, add the butter and melt over medium heat. Add the celery, onions, thyme, sage, scallions, a pinch of salt and a few grinds of pepper. Cook until the onions and celery are tender, 8 to 10 minutes. Add the garlic and cook for another 30 seconds to a minute. Transfer the vegetables to a large mixing bowl.
• To the bowl of veggies, add the stuffing mix, walnuts, parsley, cranberries and apples and mix well. Add 2 1/2 cups of the stock, tossing well to coat and soak all of the cubes. If more stock is needed, add it splash by splash. There should be no liquid pooling in the bottom of your bowl.
• Scoop the stuffing mixture into the prepared loaf pan and press down firmly to pack it. Cover the pan with foil, place on a sheet pan and bake for 1 hour. Increase the oven temperature to 400 degrees F. Remove the foil and continue to bake until golden brown on top, 25 to 30 more minutes.
• Dig in warm or allow to cool slightly and turn out onto a plate to serve. Or allow to cool completely, then cut into 1-inch-thick slices with a serrated knife and toast in a pan with butter.

APPLE FRITTER LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
• Combine apples, 2 tablespoons sugar, and 1 teaspoon cinnamon together in a bowl; mix until coated. Mix brown sugar and remaining cinnamon in a second bowl. Whisk flour and baking powder together in a third bowl. Set aside.
• Mix remaining white sugar and butter together in a medium bowl with an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until blended in. Add vanilla extract. Stir in flour mixture until smooth. Add milk and mix until smooth.
• Pour about 1/2 of the batter mixture into the prepared loaf pan. Add 1/2 half of the apple mixture, and lightly press the apples into the batter. Sprinkle 1/2 of the brown sugar mixture onto the apples. Pour the remaining batter into the pan, add the remaining apples, and brown sugar mix. Press the apples lightly into the top batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Remove from the oven and let cool for 20 minutes.
• While loaf cools, pour confectioners' sugar into a bowl and slowly add in milk. Stir until completely mixed, adding more milk if you want your glaze thinner. Drizzle onto the cooled loaf.

SPICED APPLE LOAF

Steps:

• Pre-heat oven to gas 4 or 180.
• Line a 2lb loaf tin with greasproof paper.
• Peel and core the apples, cut into chunks, place in a pan and cover with water, bring to the boil and simmer until the apples are just starting to soften. Drain and add a little sugar to taste (I prefer the apples to be quite tart). Leave to one side to cool.
• Put all dry ingredients into a large bowl together and mix roughly.
• Next add all wet ingredients at same time, mix until all of the flour mixture is taken up.
• Pour into the loaf tin and cook for 1 1/4 - 1 1/2 hours until browned.
• When the cake is cooked, LEAVE IT IN THE TIN until cool, then wrap in foil.
• This cake is best left until the next day to eat (if you can wait that long!).

APPLE MEAT LOAF

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the apple, bread crumbs, egg, ketchup, mustard, salt, pepper and allspice. Stir in onion. Crumble beef over mixture and mix well. Shape into a 6x5-in. loaf., Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until no pink remains and a thermometer reads 160°.

GINGERBREAD AND APPLE LOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter 1 large loaf pan or 2 smaller ones.
• Warm up syrup, water, butter, and sugar in a pan over low heat until butter and sugar are just melted. Remove from heat and mix well.
• Grate apples directly into the pan. Sift flour, baking soda, ginger, and allspice into the batter. Stir until just combined; do not overmix. Pour batter into the prepared pan(s).
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 35 minutes.

APPLE BREAD

Steps:

• Preheat oven to 350°. Line 2 greased 8x4-in. loaf pans with parchment; grease paper., Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts. , Transfer to prepared pans. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.