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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (71g) Recipe makes 12 servings |
||
| Calories 258 | ||
| Calories from Fat 107 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.9g | 18% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 246mg | 10% | |
| Potassium 69mg | 1% | |
| Total Carbohydrate 34.9g | 11% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 18.0g | ||
| Protein 4.0g | 8% | |
Apple Loaf
By: Boomette
Nov 28, 2007
A loaf that is moist with a delicate taste of apples. From Jean Paré.
SERVES 12 , 1 loaf
Ingredients
- 1/2 cup butter or margarine, soften
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon (optional)
- 1 cup apple, grated roughly, unpeeled, packed (I used small diced apples, packed)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup walnuts, chopped
Directions
1
In a bowl, put butter, sugar and 1 egg. Beat to obtain a creamy mixture. Add the second egg and beat well. Add vanilla and cinnamon if using. Stir and add apples.2
In another bowl, mix flour, baking powder, baking soda, salt and walnuts. Pour in the dough. Stir only to wet. Put in a greased loaf pan of 9 x 5 x 3 inch.3
Cook in a preheated oven of 350 F for 50 to 60 minutes or until toothpick inserted comes out clean. Let rest 10 minutes then remove from the pan. Put on a grill to cool down and wrap it.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven
- Occasion > To Go... > Picnic
- Occasion > To Go... > Brown Bag
Featured Reviews for This Recipe
From: TasteTester
On May 16, 2008
Yum-yum. This is a delicious and moist bread, and it sliced beautifully without crumbling. The only thing I would change is to use red apples next time; I used Granny Smith and there were flecks of the green skin in the bread. I think using a red-skinned apple would make it look even better. The kids ate half the loaf right away, so I know they loved it! I'm going to make a few loaves again so I can freeze some for snacks and also to enjoy as a breakfast bread. Thanks for this terrific recipe!
From: Annacia
On Dec 12, 2007
This makes a lovely moist loaf. I too made it more diabetic friendly by using a scant 1/4 cup of heart healthy margarine, 2 tbsp of sugar and the rest of the cup was Splenda, 1/2 a cup of egg whites,1 cup while and 1 cup whole wheat flour. I boosted the cinnamon to 3/4 tsp just because I love the stuff! Spartan apples were used with very good results. I got a lovely, well formed loaf and it came together quickly using the coarse grating disk of the food processor. I might also mention that it perfumes the house wonderfully as a bonus.
From: carole in orlando
On Dec 1, 2007
This is an excellent apple loaf. I love the flavors given off by the grated apple. I used 1/2 sugar and 1/2 Splenda, 1/2 whole wheat pastry flour and 1/2 all-purpose flour. I also added a little nutmeg with the cinnamon as I love it. I used a Granny Smith apple as that's what I had, but I would think any apple would be good. Thanks, Carole in Orlando
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