Apple Bread

OLYMPUS DIGITAL CAMERAThis is another one of those “bread” (i.e., banana-, pumpkin-, zucchini-) recipes your German colleagues are going to love, but declare a cake.

I had a few apples sitting around and I wanted to use them up in a baking project. Some googling revealed the inspiration for the Awesome Apple Bread recipe on foodgeeks.com. The big bonus here is that we had everything on hand today, a bank-and-everything-else holiday all day all over Germany.

Ingredients

1 cup (236 ml) oil
3 eggs
3/4 cup (155 g) brown sugar
3/4 cup (155 g) white sugar
2 or 3 smallish apples, diced, optionally peeled (but why bother?)
3 cups (414 g) all-purpose flour
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1 tsp. salt
some chopped nuts

The original recipe called for one teaspoon of vanilla too, which I forgot. Surely it wouldn’t go amiss. Perhaps we could have substituted apple sauce for the oil like I’d seen on other recipes, but we didn’t have any on hand.

Instructions

Combine the dry ingredients (flour, cinnamon, nutmeg, baking soda, salt) in a medium bowl. Beat the wets (oil, eggs, both sugars, and vanilla) by hand or with a mixer. Fold in the diced apples and nuts. Pour into two greased loaf pans. Bake at 325°F or 163°C for 70 minutes.

One of our loaves was long and deep and the other was short and shallow. Both finished perfectly at 70 minutes.

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6 thoughts on “Apple Bread”

  1. Anne

    Yum – that looks really tasty!

    1. cliff1976

      It’s pretty good. Next time I’d go heavier on the spices, adding ginger or replacing the lot of them with our pumpkin pie spice mix or maybe some freshly ground allspice. What makes this “Kuchen” perhaps a little exotic to the shopper in Germany is the brown sugar. We’ve never found it in locally available except a British brand in the local Asian market. Same true in your part of the country?

      And by the way — how can there be fresh, domestic, organic apples this time of year? I keep forgetting to ask someone at the local farmers’ market how that work. I thought apples were an autumn crop.

  2. shoreacres

    I just happen to have every single ingredient on hand, too. I guess I’m going to have to give it a try. We’ve got a cold front on the way – it could be the last of the year, and it’s a good excuse to use the oven one more time. Besides, I need to give something baked to a friend who’s currently housebound – that will keep me from eating both loaves. ;-)

    1. cliff1976

      Yeah — two loaves for our household alone is really more than we need. I’m taking in our “prettier” loaf to work to test my assertion that they’ll want to call it cake. I expect the building to be mostly des(s)erted today, since yesterday was Labor Day and the temptation to turn it into a 5-day weekend will be just too great for most. More for those of us toughing it out until the real weekend comes.

      I just had a piece with my usual morning cup of coffee, and that was fine, but I bet the Tee-Trinker will find this Kuchen a great complement to their hot beverage of choice on a cool, rainy morning like today.

  3. Mom

    Apples store well in cool, humidified, dark places, so they can be organic and available, if your definition of organic doesn’t include “seasonal” as it does for some. You may remember that we kept apples in the garage from October until April, with no scientific controls. Some were perfect and some looked like tiny old people faces but they all got much sweeter.
    The cake/bread looks lovely!

    Love,
    Mom

  4. Sarah Stäbler

    That’s SO true about the “cake” thing. Looks tasty!

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