On Sunday evening, after a great Saturday night of making Pumpkin Chutney Bread, I pulled out my bread pans again and made Spiced Apple Bread. About a week ago I thought I didn’t have any photos of this bread, and then over the weekend I found them again! Yay! (Being a blonde can be really stressful sometimes.) This is a bread I made a few years ago and is one of my favorites so I was excited to make this year. I also like having a kid friendly bread for my friends with kids who may not like something like chutney. I was a picky kid once, chutney definitely weirded me out, lol! And just like with the pumpkin chutney bread, you can make one big loaf or four small ones (or even 2 medium ones!). This is a great bread for anytime of the year too, not just the holidays. Enjoy!
SPICED APPLE BREAD
- 2 1/2 Cups Flour
- 1 Tsp Salt
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 2 Tsp Cinnamon
- 1/4 Tsp Powdered Ginger
- 1/4 Tsp Nutmeg
- 1/2 Cup Chopped Pecans (optional)
- 3 Tbsp Butter
- 2/3 Cup Dark Brown Sugar
- 2 Eggs
- 1 Cup Buttermilk
- 1 Large MacIntosh Apple (or other sweet apple)
Preheat your oven to 350 degrees. Prep your apple by peeling, coring and chopping into about 1/2″ pieces. In a medium bowl combine all your dry ingredients and stir well. Set aside and start combining your wet ingredients.
In your stand mixer (or a large mixing bowl if using a hand mixer) combine your butter and dark brown sugar until smooth on medium to high-speed. Stop your mixer and add in the eggs, buttermilk and apple pieces on a lower speed and mix until thoroughly combined. Be sure to stop the mixer and scrape the sides and mix again.
Putting your mixer on a low-speed, slowly add in your dry ingredients about half a cup at a time until thoroughly mixed. Grease your loaf pans with either butter or baking spray and pour in your bread mixture evenly into the pans (about halfway to 2/3 full).
If making a large loaf then bake for about an hour, small loaves for 35 to 40 minutes. Just like with the Pumpkin Chutney Bread, test the doneness of the bread with a wooden toothpick. Stick it in the middle of the bread and if it’s done it will come out clean, otherwise bake for another 3 to 5 minutes at a time. Remove from oven and let cool for about 10 minutes before removing from the pans and finishing cooling on a wire rack. Make sure to label them after wrapping them up. They can be stored in the fridge or tossed in the freezer. Enjoy!