Fresh Apple Spice Bread Food

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.

CINNAMON SPICE APPLE BREAD RECIPE

Steps:

• Preheat Oven to 350 degrees F.
• Whisk together flour, baking powder, salt, and cinnamon in a medium bowl.
• Whisk together the sugar, eggs, oil, and extracts.
• Add the apples, ginger and nuts to the wet ingredients and mix well.
• Add in the flour mixture and mix until just combined.
• Pour the batter into two oiled 9x4 loaf pans
• Bake 45 minutes.
• Cover with foil and bake an additional 15 minutes or until toothpick come out clean.
• Cool in the loaf pans for 10 minutes before turning the loaves out on a cooling rack.

APPLE BREAD

Steps:

• Preheat your oven to 350 degrees F and lightly coat an 8x4-inch loaf pan with baking spray. Set aside.
• Spread the walnuts in a single layer on an ungreased baking sheet. Place in the oven and bake until toasted and fragrant, about 8 to 12 minutes, stirring once throughout. DO NOT WALK AWAY during the last few minutes and set a timer. Nuts love to burn the very moment you stop watching. Transfer to a cutting board. Once cool enough to handle, roughly chop and set aside.
• In a large mixing bowl, combine the white whole wheat flour, baking soda, cinnamon, and salt.
• In a separate bowl, whisk together the applesauce, canola oil, milk, sugar, egg, and vanilla until smooth.
• Make a well in the center of the dry ingredients, then add the wet ingredient all at once. Mix in by hand just until combined. The batter will look very thick and stiff.
• Fold in the apples and walnuts. It will be hard to do because the batter is so thick. Use a rubber spatula and smush and push it around gently but firmly as needed. Distribute the apples and walnuts as evenly as you can.
• Pour the batter into the prepared loaf pan. With the back of a rubber spatula, press and smooth the top so it is mostly flat. For the cinnamon sugar topping, stir the cinnamon and coarse sugar together in a small bowl. Sprinkle evenly over the top of the batter.
• Bake for 25 minutes, loosely tent with foil, then bake for 20 additional minutes, until a toothpick inserted in the center comes out clean without any wet batter clinging to it.* Place on a wire rack and let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely. Enjoy warm or at room temperature.

FRESH APPLE SPICE BREAD

Steps:

• Preheat oven to 350. Generously grease bottom of 9x5 loaf pan.
• Sift together flour, baking powder, salt, and spices. Cream the butter and gradually add the sugar, beating until light and fluffy.
• Beat in eggs one at a time. Slowly mix in flour mixture. Stir in apples and nuts (or raisins).
• Pour into prepared pan and bake at 350 for 50-60 minutes or until bread is nicely browned and springs back when lightly touched in the center.
• Cool 10-15 minutes in the pan before removing. Cool completely on a rack before slicing.

APPLE BREAD

Steps:

• Preheat oven to 350 degrees F. Grease an 8 ½ x 4 ½ -inch loaf pan.
• In a large mixing bowl, cream together butter and brown sugar. Beat in egg, vanilla extract, lemon juice and applesauce.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Gently fold in apples, raisins and walnuts, if using.
• Transfer batter to the prepared loaf pan.
• In a small bowl, stir together the granulated sugar and cinnamon for the topping. Sprinkle on top of the batter. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for about 10 minutes; transfer to a wire rack to cool completely.

SPICED APPLE BREAD

Steps:

• Preheat oven to 350°F and lightly grease a 9x5 inch loaf pan. Set pan aside.
• In a large mixing bowl, add butter, sugar, eggs and oil and beat, using a hand mixer, until smooth. Lightly beat in diced apples.
• In a separate mixing bowl, combine dry ingredients (flour, cinnamon, allspice, nutmeg, baking soda, baking powder and salt) and stir.
• Add the flour mixture to the bowl with the "wet" ingredients and use a rubber spatula to stir together. Stir until just combined and no flour streaks remain.
• Transfer batter to prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let bread cool in the pan for about 10 minutes, then turn bread out onto a wire cooling rack to finish cooling.
• Slice once cool, and serve.

FRESH APPLE SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
• Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
• Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

APPLE BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Prepare 2 loaf pans (8 1/2x4 1/2-inch loaf pans) with cooking spray.
• Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SPICED APPLESAUCE BREAD

Steps:

• Preheat your oven to 350 °F. Grease a standard 9x5 loaf pan and set aside.
• In a large bowl or in the bowl attached to a stand mixer using the paddle attachment, beat the butter and sugars until sooth and creamy.
• Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla and applesauce.
• In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt. Mix into the wet ingredients until combined completely.
• Stir in the nuts and raisins until mixed throughout the batter, then turn the batter out into the prepared pan, smoothing into an even layer
• Bake in the preheated oven for 60 minutes, or until a toothpick or cake tester inserted into center of the loaf comes out clean.
• Remove and cool in the pan for 5 minutes, then invert onto a wire cooling rack and cool completely. Store wrapped up at room temperature for up to 3 days.

CINNAMON SPICED APPLE BREAD

Steps:

• Center a rack in the oven and heat to 350 degrees Fahrenheit. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan or line the loaf pan with parchment paper and lightly spray or grease with oil.
• Peel and core the apples then use a box grater and shred them. Add the shredded apples to a large bowl.
• Add the granulated sugar, brown sugar, salt, cinnamon, ginger, and nutmeg to the apples and mix well. Set the bowl aside for 10 to 15 minutes. As they sit, the apples will release quite a bit of liquid.
• While the apples sit with the sugar and spices, prepare the dry ingredients. In a medium bowl, whisk or sift the flour, baking powder and baking soda together.
• When the apples are ready, stir in the oil, beaten eggs, vanilla, and almond extract until well blended.
• Use a large rubber spatula to scrape the sides and bottom of the bowl then add the dry ingredients in three parts, stirring gently until they disappear and the batter is smooth. Stir in nuts.
• Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.
• After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
• When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely before slicing.
• Store apple bread in an airtight container for up to 4 days at room temperature and in the freezer for up to 1 month (maybe longer). When freezing the bread, make sure that you wrap it well to prevent any freezer smells from seeping into the bread.