Thursday, November 12, 2015

Apple Crumb Pie Loaf Bread

This week has completely gotten away from me, while at the same time seeming to drag by painfully slowly.  The days are busy, the nights not long enough, and there is still work to be done on the house before Thanksgiving.  I'm determined we will enjoy the holidays this year and not spend the entire time working on house renovations.

Speaking of which, I keep intending to start a weekly series on here to share some of the changes we've made to the house, but just can't seem to make the time to sort through the photos and write up a post.  Soon, hopefully...

A few weeks ago, I took a day for myself in the middle of the week, a much needed day to catch up on work and miscellaneous projects, like painting the inside of our coat closet, which still had nothing more than the flat builder-grade paint from when the house was built.  You can imagine how dirty and scuffed it was.

In between that, and laundry, I baked this apple bread.  I began by cooking a few apples until soft and mashing them into a chunky applesauce.  The bread is full of spices, and reminiscent of an apple pie with the buttery crumb topping.  I added a handful of pecans and coconut for crunch and texture, but those additions are optional.  Raisins would be nice, too.

I ate a piece for breakfast, and another for a snack, with a little grass-fed butter - so fantastic - and then had to put the rest away to send to work with my husband the next day.  And while this is called bread, let's be honest - it's really just cake in disguise.

Apple Crumb Pie Loaf Bread

  • 4 small/medium apples, peeled, cored and chopped
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 3 eggs
  • 1 1/3 cups brown sugar
  • 1 1/3 cups whole milk
  • 2/3 cup oil
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 2/3 cup natural coconut
  • 2/3 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 6 tablespoons cold, unsalted butter

Preheat the oven to 350 and line two loaf pans with parchment paper so that the paper hangs over the sides.

In a saucepan, cook the apples, water and lemon juice over medium heat for about 15 minutes, until the apples are soft.  Mash the apples, leaving them slightly chunky.

In a large bowl, whisk together the apples, eggs, sugar, milk, oil and vanilla.  In a separate bowl, combine the remaining dry ingredients.  Stir the dry ingredients into the wet, just until moistened.  Divide the batter between the pans.

For the streusel, use a pastry cutter to combine the flour, sugar and butter until crumbly.  Sprinkle the streusel over the batter.  Bake the bread for 45-55 minutes, until a sharp knife inserted in the center comes out clean.  (If the topping starts to get too brown, you can cover the bread loosely with foil.)

Cool the bread on a wire rack and serve warm.

Yields 2 loaves

Recipe from Curly Girl Kitchen