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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaves 988g Recipe makes 2 loaves) |
||
| Calories 3339 | ||
| Calories from Fat 1389 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 154.4g | 237% | |
| Saturated Fat 23.7g | 118% | |
| Monounsaturated Fat 71.5g | ||
| Polyunsaturated Fat 50.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 317mg | 105% | |
| Sodium 2459mg | 102% | |
| Potassium 1929mg | 55% | |
| Total Carbohydrate 463.7g | 154% | |
| Dietary Fiber 21.8g | 87% | |
| Sugars 279.8g | ||
| Protein 43.7g | 87% | |
German Apple Bread
By: Lavender Lynn
Nov 18, 2007
This recipe came from a friend of my mothers Nancy McKaig
2 loaves
Ingredients
- 3 eggs, beaten
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup oil
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- 3 teaspoons vanilla
- 3 cups flour
- 4 cups apples, peeled, cored, and chopped up
- 1 cup nuts, chopped
- 1 cup raisins
Directions
1
Heat oven to 325°F.2
Mix all ingredients in large bowl.3
Grease and flour 2 loaf pans.4
Divide dough between 2 pans.5
Bake for 1 hour and 15 minute.
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- Course > Breads > Quick Breads
- Main Ingredient > Fruit > Apples
- Cuisine > European > Western > German
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: momaphet
On Jun 3, 2008
This was a very simple to make apple bread, that is quite moist and delicious. I cut the recipe in half to make one loaf, but used 2 whole eggs. Though the batter was somewhat stiff it was no more so than other breads of this type that I've made. I added 1/2 tsp of nutmeg and 1/8 tsp of cloves, and used part whole wheat pastry flour. I also left out the raisins because of family dislikes. Thank you Lavender Lynn for posting this wonderful recipe - made by a Chic Chef for the ZWT 4 Germany and Benelux Countries
From: Alaska_Chick
On Apr 13, 2008
I agree with Klyn that the batter was extremely thick and added a splash of milk to make it more manageable. I left out the raisins, but other than that followed the recipe exactly. This makes a wonderful dense, moist bread. I think it tastes better the next day. I will definately be making this one again. Thank you!
From: Klyn
On Jan 18, 2008
Divine! The only reason for the 4-star rating is that my batter was so thick (even before adding the apple/nut/raisin mixture) that it was not manageable. At first I thought I may have made a mistake along the way, since none of the reviewers had mentioned it, but I ended up adding about 1/2-2/3 cup milk. The only other changes I made were to add 1/2 teaspoon nutmeg, and I replaced half of the nuts with old-fashioned oats. Smells amazing while baking! And the taste....oh, my! I can't wait to try in a day or two after it's rested (I like to bake breads a couple of days in advance; most taste even better the next day).
From: Hill Family
On Dec 8, 2007
OMG!!! So good .. I wish I could give this more then 5 stars!! I halved the recipe and now wish I hadn't as the loaf was gone with in the hour. I only made a few changes. I used 1 egg, 1 TBSP ground flaxseed, and whole wheat flour, but other then that followed the recipe to the letter. Thanks for a great bread that I will make again and again!
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