- Dish type
- Cakes with fruit
- Apple cake
- Apple loaf cake
This is a great apple loaf cake to make when you have an abundance of apples. Made with your choice of spelt flour or plain flour (or a mixture), it's dense, moist, fruity and lightly spiced with cloves and cinnamon.
24 people made this
IngredientsMakes: 2 apple loaf cakes
- 900g apples, cubed
- 200g caster sugar
- 2 tablespoons rum
- 1 tablespoon cognac
- 200g raisins
- 200g whole hazelnuts, walnuts or almonds
- 100g prunes
- 500g plain spelt flour (or plain flour)
- 2 teaspoons baking powder
- 1 tablespoon unsweetened cocoa powder
- 1 pinch ground cloves
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 dash apple juice
MethodPrep:10min ›Cook:1hr10min ›Extra time:8hr soaking › Ready in:9hr20min
- Preheat oven to 180 C / Gas 4. Line two loaf tins with baking parchment.
- In a bowl, mix the apples with sugar, rum and cognac. Let soak overnight.
- Combine all remaining ingredients, except apple juice, in a bowl. Add the apple-rum mixture and stir well to fully incorporate. Stir in apple juice. Divide cake mixture between the prepared tins.
- Bake for 60 minutes, or until a skewer inserted in the centre comes out clean.
Reviews & ratingsAverage global rating:(10)
Reviews in English (1)
Mixture was VERY dry - not a batter at all. Came out of the oven as a solid hard lump. Have I missed something?Also the instructions said line 2 trays, I think it means 2 tins.-01 Oct 2013
- 2 eggs
- 2 cups white sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups apples, peeled and diced
- 2 cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon, or more to taste
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.
Spiced Apple Bread
Spiced Apple Bread – this delicious, subtly spiced apple bread is the perfect autumn treat. Enjoy a slice or two with a cup of coffee in the morning or anytime you’re craving a little something sweet.
Apple Season in New England
Apple season has arrived here in New England. Which means, it’s time for one of my family’s favorite fall activities – apple picking.
Last week, along with some friends, the kids and I went apple picking for the first time this season. Our group, comprised of three moms and eight kids, had a great time at Shelburne Farm, on a beautiful sunny afternoon, picking apples, both Gala and McIntosh as well as some peaches and Asian pears.
Each family went home with a nice stash of fruit, mainly apples. My three kids all love apples and enjoy them whole or sliced as snacks or along with a meal. Of course, I could not resist, baking something with apples.
Baking for My Kids
I’ve been searching for an apple bread recipe, that my 7-year old son, would enjoy. I’ve mentioned before, that he can be picky when it comes to baked goods, he doesn’t like them to contain nuts or chunks of fruit.
So, I thought I’d peel and grate the apples, like I do for my son’s favorite Spiced Zucchini Bread Mini Loaves, and add similar spices. The resulting Spiced Apple Bread is so delicious, has a nice fluffy texture and is subtly spiced with a nice amount of apple flavor.
This delicious Spiced Apple Bread is wonderful for breakfast in the morning along with a cup of coffee. My son enjoyed having a slice in his lunch at school.
A slice or two of this subtly Spiced Apple Bread is also great for an afternoon snack along with a cup of tea or anytime you’re in the mood for a little slice of something sweet.
Apple Spice Bread
Happy Friday, my lovelies! How was your Thanksgiving? If it was anything like mine… you probably stuffed your face until you felt like a giant balloon.
I seriously ate so much food that I don’t even know if I will eat turkey ever again.
Nah… who am I kidding, of course I will!
This gorgeous bread made a debut at one of the two Thanksgiving’s that I celebrated this year. Yes, I said two.
Hence the reason that I said I might not eat turkey ever again.
We hosted our 3rd annual friendsgiving this year with all our friends that live here in Michigan with us and work with Stefan. Then I (the hubs had to work) headed to my Aunt’s house over in Lansing for actual Thanksgiving day and spent time with my family there.
It’s nice to be able to see my Aunt, Uncles, and Grandma while I live here in Michigan.
Every time I go see them, I always say I need to get over there more often or spend more time with them but then it never happens and next thing I know another year has passed.
I mean, we really have a finite amount of time living here in Michigan and once we move I don’t know if I’ll get to see them as much or often as now, so I better get on it!
Maybe that’ll be one of my resolutions this new year?
Anyway, this bread is absolutely delish and came out of the New England Farmgirl cookbook. I have once again teamed up with Johlene, Whitney, and Paige to bring you guys another amazing cookbook!
There are so many delicious recipes in there that I have made two of them already!
This bread reminded me of my grandma’s banana bread recipe that she used to make when I was a kid. Only this recipe is made with apples instead of bananas and there are added oats in there.
It was so good that I ate all three of those pieces you see there as soon as I was done shooting. #noshame
I would highly recommend you put this bread on your to-make list now! I also enjoyed this bread warmed in the microwave with a little scoop of ice cream on the side and it was a perfect little dessert to top off the night.
- 1 cup All purpose flour
- 1 cup Whole wheat flour
- 2 tsp Apple pie spice OR pumpkin pie spice
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 3/4 tsp Salt
- 3/4 cup Granulated sugar
- 2 Large Eggs
- 1/2 cup Plain yogurt
- 3/4 cup Sunflower oil or any neutral flavored oil
- 1 tsp Vanilla extract
- 2 Small Apples (try gala, Fuji, or granny smith)
Optional ingredients for the brown sugar drizzle topping:
Whisk together the whole wheat flour, and the all purpose flour. Next, whisk the apple pie spice, baking powder, baking soda, and salt into the flour mixture. Set this mixture of the dry ingredients aside.
In a separate bowl, combine the eggs and sugar until creamy. Stir in the vanilla extract.
Next, stir in the oil and whisk until thoroughly combined, about 2 minutes. Combine the wet and dry ingredients and stir until just combined. Set aside.
Core one apple, and grate into a bowl. You do not need to peel the apple. The second apple can be thinly sliced as desired for use as decoration for the top of the bread. Carefully slice the apple thinly using a mandolin or a sharp knife. Shred any remaining apple.
Next, fold in the shredded apple into the batter. Pour the batter into a prepared 9 x 5 loaf pan, then decorate the top with the thinly sliced apples. Bake at 350 degrees F for 50-60 min, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then remove from the pan and cool on a wire rack. Let it cool completely, about 1 hour, then serve, or top with any desired toppings.
- 1 ½ pounds tart apples (3-4 medium), such as Granny Smith, Empire or Cortland
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground mace or nutmeg
- 3 cups apple cider
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 6 cups 1-inch pieces stale bread without crust (see Tips)
- ⅓ cup golden raisins
- ½ cup walnuts, toasted (see Tips) and chopped
- Whipped cream (optional)
Preheat oven to 350 degrees F.
Peel and thinly slice apples. Toss with brown sugar, cinnamon and mace (or nutmeg) in a medium bowl. Combine cider, butter and vanilla in another medium bowl.
Cover the bottom of a 3-quart round casserole dish (or similar-size pot) with 2 cups bread pieces. Pour about 1/2 cup of the cider mixture over them. Sprinkle with about one-third of the raisins and cover with about one-third of the apple slices. Repeat with another layer of 2 cups bread, 1/2 cup cider and half the remaining raisins and apple slices. For the third layer, arrange the rest of the bread, raisins and apples so that some of each is visible on the surface. Slowly ladle the remaining cider mixture over the top. Using a flat, wide spatula, press down to compact and submerge the top layer (it may not remain submerged). Cover with a lid or foil.
Bake for 30 minutes. Use the spatula again to press down the top and baste it with the liquid. Cover and bake for 30 minutes more. Baste the top layer again by pressing down on it with the spatula. Keep the cover off and continue baking until the top is golden, about 30 minutes more. Let rest on a wire rack for 15 minutes.
Scoop the bread pudding into individual serving dishes. Sprinkle each portion with some of the walnuts and top with a dollop of whipped cream (if using).
To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don't want to wait, bake sliced or cubed bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes. One 1-pound loaf (12 to 14 slices) yields 8 to 10 cups 1-inch pieces.
Toast nuts before using for the best flavor. Spread whole nuts on a baking sheet and bake at 350°F, stirring once and checking often, until fragrant, 7 to 9 minutes.
At first I take pleasure in eating them on their own, enjoying the fresh, crisp natural flavors, but it doesn’t take long before I’m ready to turn the oven on and start baking again. This simple Apple Bread is the perfect recipe for fall, especially when it’s drizzled with an autumn-inspired Spiced Icing full of nutmeg and cinnamon.
Quick Apple Bread
I love making quick breads because I have a massive sweet tooth. Who wouldn’t appreciate an excuse to eat cake for breakfast and an afternoon snack? Not only that, but quick breads are also a cinch to make.
While I adore having a slice (or a few) in my house, one loaf is enough, so I made a few changes to the big batch apple bread recipe. For one, I cut pretty much everything in half. Then I swapped out the all-purpose flour for whole wheat, because the trade is hardly noticeable and the nutty quality of whole-wheat works quite well with the fall flavors in the bread.
And because I’m firmly on Team Icing, I cut half the sugar in the bread itself since I knew the icing would provide plenty of sweetness. Lastly, I increased the amount of cinnamon and sprinkled in a little nutmeg to give the batter a little flavor boost.
The result: A mellow, moist cake with just enough spice and sweetness to make it acceptable for an indulgent breakfast or an afternoon snack. For me, this Apple Quick Bread is the perfect reminder of why I love fall.
Spiced Apple Cranberry Bread
Baking and fall go hand-in-hand. In keeping with my love for seasonally on-point recipes, my most recent baking project was this moist and flavorful apple cranberry bread. I confess that one motivation for baking apple cranberry bread is that my kitchen smells absolutely amazing, no candle required. I love the tartness of the cranberries against the sweetness of the apple, and I love that I can see the beautiful chunks of fruit floating in a sea of savory spiced bread. It’s so good!
Apple cranberry bread is a delicious way to taste all that autumn has to offer. Listen, I know that apple cranberry bread isn’t revolutionary or rocket science, but it’s comforting and sweet and those are two ingredients I’m looking forward to these days. The most important choice here is what apple varietal to use. I like to use a Fuji or Gala apple and I like to keep the skins on the apples. Cranberries are crown-jewel-colored red and they’ve got that distinctively tart cranberry flavor. And, when I feel so inclined, I might also add in some chopped walnuts, but this time, I’ve left them out of the mix.
Rather than going with a powdered sugar glaze, I let the sugar itself be the star of the show. I generously dust the top of the loaf with powdered sugar and a little bit of cinnamon, just for a little savory spice to the sweetness of the sugar.
Just look at this beauty! I love to bake especially recipes as simple and delicious as this amazing apple cranberry bread. My kids love to have a slice of apple cranberry bread (with a glass of milk) after school as they finish homework. Moist, sweet, and with the right amount of warmth from the ginger and cinnamon spice, this apple cranberry bread is just what I needed to pay homage to the fall season.
Sticky, gooey monkey bread goodness
Without fail, there is always Monkey Bread. (From what I last remember, it&rsquos common that whoever brings the Monkey Bread brings two or three, just to appease the mass craving.) I think it was at this brunch that I was introduced to Monkey Bread, and a sweet addiction was born.
I mean, who doesn&rsquot love soft, egg-y bread coated in cinnamon sugar and baked to sweet, warm perfection?
Gluten-Free Spiced Apple Bread
If it’s Fall, then you have to make this easy, one-bowl Spiced Apple Bread! This loaf is stuffed full of apples and raisins and is so moist. Made using a nut-free blend of oat flour and coconut flour, it’s also dairy-free and refined-sugar free. Make it after apple picking or just about anytime. It’s the perfect weekend (or weeknight!) baking project that will be loved by everyone, gluten-free or not!
- Author: Lexi's Clean Kitchen
- Prep Time: 10
- Cook Time: 50
- Total Time: 1:00
- Yield: 8 servings 1 x
- 2/3 cup raisins
- 3 eggs
- 1 cup coconut sugar
- ⅓ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 – 1/4 cups (150 grams) oat flour (see note)
- ½ cup (48 grams) coconut flour
- 1 – ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 – 1/2 teaspoon cinnamon
- ½ teaspoon ground ginger (or 1 ” piece fresh ginger, grated)
- Pinch nutmeg
- 3 peeled apples, grated (16 ounces whole apple)
- 1 tablespoons raw sugar (optional)
- Preheat oven to 375ºF and grease a 8×5 baking dish and line it with a parchment paper sling . Set aside.
- Add raisins to a heat proof bowl and cover with hot water. Set aside.
- Whisk together eggs, coconut sugar, coconut oil and vanilla extract in a bowl until fully combined.
- Add in oat flour, coconut flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg and mix with a spatula until smooth.
- Drain the raisins. Fold in raisins and apples to the batter.
- Transfer batter to the prepared baking dish and smooth over the top. Sprinkle raw sugar on top, if desired.
- Bake in the middle rack for 50 to 60 minutes, or until a toothpick inserted comes out clean and the bread gently springs back when touched.
- Let the bread fully cool before slicing into it.
We found store-bought oat flour to be work the best in this recipe because it is very fine. Homemade oat flour can work in a pinch but it may not produce exactly the same results as store-bought.
Like any quick bread, cutting the bread too soon after taking it out of the oven with result in a bread that tastes too moist at first, and then later, one that is dry as all the steam has escaped from the bread when it was hot. Let it cool until the bread is no longer warm to the touch, about 3-5 hours.