Apple Pie Bread

Happy New Years Eve! I hope you have some fun plans for tonight. We’ll be heading to a party tonight just down the street. With a toddler in tow the closer to home the better. He’s usually in bed at 7:30pm so I can’t wait to see how late all the excitement keeps him up. I do know he’ll prob be up at 6:30am tomorrow so I foresee a long day ahead of us.

I always love to add some type of bread in my baskets and this one has the perfect flavor and holiday feel. It works as both a breakfast bread or as part of a dessert. I made 2 larger loaves then started making 3 smaller size ones to make it stretch which took about 45 minutes to bake.

Here’s how I packaged them up -

And my little elf helping out in the kitchen -

Apple Pie Bread

(Adapted from My Baking Addiction)

 

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For the Batter

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup lightly packed light brown sugar

1/4 cup buttermilk

2 teaspoons baking powder

2 eggs

1 1/2 teaspoon vanilla

2 cups Gold Medal all-purpose flour

2 teaspoons homemade apple pie spice

1/2 teaspoon salt

2 cups shredded, peeled apple (about 4 medium or 2 large) (see note below)

3/4 cup chopped pecans

1/2 cup dried cranberries

For the Streusel Topping

1/4 cup lightly packed light brown sugar

3 tablespoons all-purpose flour

1/4 teaspoon homemade apple pie spice

2 tablespoons unsalted butter

1/3 cup chopped pecans

 

Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.

 

In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed for about 30 seconds.

 

 

 

Add in sugars and mix until well combined.

 

 

 

Add buttermilk and baking powder; beat until combined.

 

 

 

 Add eggs and vanilla; beat until thoroughly incorporated.

 

 

 

 In a medium bowl, combine flour, apple pie spice and salt, whisk until combined.

 

 

 

Slowly add the flour mixture to the bowl and mix on low speed until just incorporated.

 

 

 

Fold in apples, pecans and cranberries.

 

 

Spoon batter into prepared pan; spread evenly. Prepare the Streusel Topping.

 

 

 

In a small bowl, combine brown sugar, flour and apple pie spice. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Spoon Streusel Topping over the batter, pressing them gently into the batter.

 

 

 

Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.

 

Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

Notes:

- Depending upon the type of apples you use, you may end up with a great deal of liquid after grating the apples. I suggest using only the grated apples, not the liquid that is produced. If necessary, lightly squeeze the apples to release any excess juice before adding them to the batter.

- I have made this recipe using Honey Crisp and Granny Smith apples.

- Raisins and walnuts would be a spectacular addition to this bread.

- You don't have to wait for the loaf to sit overnight before cutting, it just tastes better after the flavors have had a chance to meld.