Apple Bread

When apples are abundant in the fall, this bread makes a tasty and seasonal treat. For a heartier loaf, use all whole wheat flour, or experiment with half whole wheat and half all-​purpose. Try the bread toasted for breakfast or as an after-​school snack.

Makes: 1 loaf

Unsalted butter for pan
2 large eggs
1 cup plus 2 tablespoons sugar
½ cup pure maple syrup
2 cups peeled, cored, and diced apple
2 cups whole wheat flour, or 1 cup whole wheat flour plus 1 cup all-​purpose flour
1 teaspoon salt
1¼ teaspoons baking powder
1 teaspoon ground cinnamon

  1. Preheat the oven to 350°F. Lightly butter an 8-​by-​4-​inch loaf pan and line the bottom with parchment paper.

  2. Beat together the eggs, sugar, and maple syrup in a large bowl. Add the apple, tossing to coat.

  3. Combine flour, salt, baking powder, and cinnamon in a medium bowl. Add the dry ingredients to the apple mixture and stir until it just comes together in a thick batter. Pour the batter into the prepared loaf pan.

  4. Bake for 45 minutes. Cover the loaf pan loosely with aluminum foil, and continue to bake until a toothpick inserted in the center comes out clean, about 15 minutes more. Do not overbake.

  5. Remove from the oven and take off the foil. Allow the apple bread to cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Chefs share recipes for Sukkot, the outdoor holiday we need right now

Excerpted from The Berkshires Farm Table Cookbook. Copyright 2020 by Elisa Spungen Bildner and Robert Bildner. Reproduced by permission of The Countryman Press. All rights reserved.

Chefs share recipes for Sukkot, the holiday we need now

Tagged as:

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Apple Bread

Thank you!

This article has been sent!

Close
Close