This is the BEST homemade apple bread recipe!!Make it today and you will feel like you’re sitting in grandma’s kitchen enjoying a cup of tea with her! It makes a great dessert or snack for when the kids get home from school! You can find this recipe in volume 1 of our Dining On A Dime Cookbook.
Mix the apple bread ingredients. The batter will be lumpy.
Pour into a greased and floured loaf pan.
Mix the topping ingredients.
Crumble the topping over the top of the bread mixture.
Bake for 55 minutes.
For muffins: Bake in muffin liners or in greased muffin tins at 400° for 25-30 minutes.
This best homemade apple bread recipe is from volume 1 of our cookbook:
You can make EASY and delicious meals at home in less time than eating out! You’ll save a ton of money on food and your family will thank you!
Click here to get our Dining On A Dime Cookbooks 25% Off NOW! They’re filled with tasty recipes and tips to make your life easier!
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LEE A MCCLOUDLAZARIC
page 142 in the 20th edition book
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Mary or Daniel Mills
Hello, I purchased your cook book and also digital cookbook. We had a house fire which burned my physical book and my computer. IVE BEEN TRYING to find digital email to reload it but not been able to get into old account. If you can manage time can you please look up records and send me digital copy link again. I love your recipes and I just want to cook again for family and have it taste like home. I am a fan and everyone needs this cookbook. Thanks Mary Mills of Rossville,GA
Mary I pasted the info on to Mike. He had 2 emails for you and tried both if you don’t hear from him then if you could contact him at Living on a Dime
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LisaKohut
Dear Tawra, thank you for all that you do. You and Mike are awesome and I love watching your videos. I have both of your cookbooks. I have made several of the recipes they are delicious. Do not let the negative people get to you. Kept up the good work. Love and hugs.
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Jill
Oh thank you so much Lisa for taking the time to let us know this. I will send this message on to Tawra and Mike.
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Pat Hutchison
If you don;;t have fresh apples, can you increase the applesauce?
Reply
Jill
Pat instead of trying to do a bunch of adjusting to this recipe here is one of ours that is about the same for applesauce muffins you might use and put the batter in a regular loaf pan. The apples in this recipe are optional as you will see.
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Karyn M.
I made this recipe with the apples from our tree and it was DELICIOUS!! It is so easy to make as well! My husband almost ate the whole loaf of it in one day :-)
Reply
Dawn
Can I make this in a bunt pan? Will the recipe change?
Reply
Jill
It should be fine in a bunt pan Dawn
Reply
Dale Dyck
Just browse through your books all the time but I really like your news letters I seem to miss so many recipes my way. Everything seems to be so tasty Thank You.
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Jill
Thank you Dale for those kind words and letting us know they are working for you.
Reply
Natalie
I really love this recipe. I have used it a few times already. It is a great way to use up those extra apples that are going over, just like with banana bread.
Why is my apple bread dense? To be clear, apple bread is denser than, say the light and fluffy stuff that white cake is made of. However, if your bread is brick-dense or tough, it was most likely over-mixed. It's important to be careful with quick bread recipes, especially when combining the wet and dry ingredients.
If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.
For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.
Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.
Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier.
While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.
TO STORE: Leftover apple bread can be kept in an airtight container at room temperature for four days. TO FREEZE: Apple bread can be frozen for up to two months. Let thaw overnight in the refrigerator before serving.
2 Answers. That sounds like you allowed the bread to dry while it was rising. And also that you allowed it to rise too long. The latter will produce large air pockets, and the former will make them form just under the crust.
Some ovens run hotter than its settings, some cooler. If the oven is too hot the loaf will be brown and crispy on the outside but doughy in the middle and may collapse as it cools. When bread is baked at too low a temperature it will not rise enough in the oven resulting in a dense and sunken loaf.
While many bakers focus on flour, yeast, and water, there's a lesser-known but equally important ingredient that can make all the difference—cream of tartar. This unassuming white powder is the secret to creating the fluffiest and most tender loaves of bread.
Sweeteners such as malt and honey are used to add flavor to bread dough. Malt, which is available in powder and liquid form, can be added to almost any bread. It's important to use a nondiastatic version, though, as diastatic malt has active enzymes, which, in excess, will make dough extremely sticky.
Gala apples are better for eating raw and are best if you wanted to do salads with apples or if you wanted to add sweetness and crunch to your lunchtime sandwich. Fuji apples, on the other hand, are the better choice for cooking. This is because of the different textures of the two types of apples.
While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.
In addition to fresh applications, SnapDragon apples can be simmered into jams, relishes, and sauces, cooked and served over roasted meats, or baked into bread, pies, tarts, cakes, and pies.
The Northern Spy apple is perfect for baking, but they only grow biannually, so they will be tougher to come by. If you are really dedicated to your apple pie, however, this will definitely pay off! Contact a local grower to see if you can come across some Northern Spy apples, and you will not regret it.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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